Jerk Shrimp Wrap Recipes

JERK SHRIMP WRAPS WITH MANGO SLAW

Steps:

• Make the jerk spice mix. In a bowl, combine brown sugar, paprika, onion powder, ground allspice, ground cinnamon, chipotle powder, ground nutmeg and kosher salt, and thyme.
• Toss the shrimp with the jerk spice mix and let sit while you assemble the slaw.
• In a bowl, whisk together the lime juice, vinegar, agave, 1⁄4 teaspoon salt, and a pinch of pepper. Add the mango, jicama, and onion and toss to combine.
• Heat a cast-iron skillet over medium-high heat. Add the oil and heat for 30 seconds, then add the shrimp and cook until golden brown and opaque throughout, 4 to 5 minutes.
• Divide the shrimp among the lettuce leaves and top with the slaw and cilantro, if using.

JERK SHRIMP WRAP

Steps:

• In a large skillet heat the olive oil over medium heat. Add the shrimp and season with the Jerk seasoning. Cook 3 to 4 minutes or until pink.
• Add the onion and rice, cook until the rice is warm, about 2 minutes. Warm the tortillas. Evenly distribute the rice and shrimp mixture between the tortillas. Top each with lettuce, salsa, cheese, and ranch. Roll up burrito style and cut in half. Serve immediately.

SPICY SHRIMP WRAPS

Steps:

• In a small bowl, combine the salsa, mango and ketchup; set aside. In a large resealable plastic bag, combine taco seasoning and oil; add shrimp. Seal bag and shake to coat. , In a nonstick skillet or wok, cook shrimp over medium-high heat for 2-3 minutes or until shrimp turn pink. Top tortillas with coleslaw mix, salsa mixture and shrimp. Fold bottom third of tortilla up over filling; fold sides over. Serve with sour cream.

CAJUN SHRIMP WRAPS

Steps:

• Prepare rice according to the package directions.
• In a 12-inch skillet, heat oil over medium-high heat.
• Saute shrimp, onion, garlic, and cajun seasoning for 3 minutes or until the shrimp turn pink.
• Add pasta sauce; stir until heated through.
• Add cooked rice and stir to mix.
• Spoon 1/2 cup filling onto each tortilla; roll up and serve warm.

JERK CHICKEN WRAPS

Steps:

• Sprinkle chicken with 1/2 teaspoon jerk seasoning. In a nonstick skillet over medium heat, cook chicken in oil for 5-6 minutes or until meat is no longer pink. , In a small bowl, combine cream cheese and remaining jerk seasoning; spread over tortillas. Spread chutney over cream cheese. Layer with the lettuce, chicken, red pepper and onion. Roll up tightly.

SWEET AND SPICY JERK SHRIMP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil.
• Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry.
• Gently toss shrimp together with pineapple, bell peppers, red onion, jalapeno, oil, and jerk seasoning in a large bowl. Divide mixture between the prepared pans.
• Roast in the preheated oven until shrimp are opaque, about 15 minutes.
• Sprinkle with cilantro and serve with brown rice and lime wedges.

JAMAICAN JERK SHRIMP IN FOIL

Steps:

• Preheat a grill for medium-high heat.
• Combine soy sauce, vinegar, onion, olive oil, green onions, thyme, habanero peppers, sugar, nutmeg, allspice, and cloves in a food processor; blend for about 15 seconds to make the jerk seasoning.
• Shape foil into a bowl. Add shrimp and pour in enough jerk seasoning to cover. Place the foil bowl on the grill. Seal the top, leaving a small opening. Grill until pink, stirring occasionally, about 10 minutes. Pour shrimp into a medium bowl.
• Heat the remaining sauce in a small saucepan over medium heat, 2 to 3 minutes. Spoon sauce over shrimp.