Jerk Shrimp With Warm Cabbage Slaw Recipe

There are hundreds, if not thousands, of recipes for jerk shrimp - so you know that it has got to be good! But which one to choose, is the hard part.

You can serve jerk shrimp with mango and avocado salsa, with pineapple salad, with Paleo rice or pasta, next to fried or boiled plantains, tuck them in tacos or cauliflower tortillas... or you can choose to pair them with a warm cabbage slaw.

The last option is often overlooked, though you will be pleasantly surprised when it appears on your plate.

The Scotch bonnet pepper is optional, yet it is highly recommended, especially when you are keeping Jamaican cuisine in true form.

The pepper itself originates in the Caribbean islands and is far hotter than a jalapeño with a heat rating of 80,000–400,000 Scoville units - a jalapeño has a mere value of 2,500 to 8,000 by comparison, so if you aren't ready to take your chances on over-spicing your dish, know that you can add the single pepper whole (not minced) to the skillet while you fry the onion, garlic, and sweet bell pepper.

And you can then remove it at any time. You'll have some of the spice, without all of the heat.

Whether or not you choose the higher end of the heat scale, you'll want to quench your thirst; for that, we suggest ginger and turmeric orange juice or a frozen coconut limeade for the ultimate chilling effect.

Jerk Shrimp With Warm Cabbage Slaw Recipe

Serves: 4 Prep: 20 min Cook: 20 min

Ingredients

• 1 lb. shrimp, peeled and deveined
• 1 tbsp. jerk seasoning
• 1 red onion, sliced
• 1 cabbage head, sliced
• 1 bell pepper, diced
• 4 bacon slices, cooked and chopped
• 2 garlic cloves, minced
• 1 Scotch bonnet pepper, minced (optional)
• 1 tsp. paprika
• 1 tsp. fresh thyme, minced
• ½ tsp. allspice
• ½ cup chicken stock
• ¼ cup coconut oil
• Sea salt and freshly ground black pepper

Preparation

1. Season the shrimp with jerk seasoning and toss until well covered.
2. Heat half of the coconut oil in a skillet over medium heat and cook the shrimp for 3 to 5 minutes; set aside.
3. Melt the remaining coconut oil in the same skillet and add the onion, garlic, bell pepper, and scotch bonnet pepper (if using).
4. Cook until onion and garlic are soft and fragrant, 2 to 3 minutes; add the herbs and spices, then toss everything until it is well combined.
5. Add the cabbage to the skillet, pour in the chicken stock, mix everything, cover and cook for 4 to 5 minutes or until the cabbage is soft.
6. Add the bacon to the cabbage, toss, and continue cooking uncovered for 2 to 3 minutes.
7. Serve the shrimp over the spiced cabbage.

📖 Recipe

Jerk Shrimp With Warm Cabbage Slaw Recipe

Now is the time for a little Jamaican inspiration - dinner will be jerk shrimp with a warm cabbage slaw tonight, with frozen limeade optional.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Jamaican

Servings 4 people

Calories 674 kcal

Ingredients

  

1x2x3x

• 1 lb. shrimp peeled and deveined
• 1 tbsp. jerk seasoning
• 1 red onion sliced
• 1 cabbage head sliced
• 1 bell pepper diced
• 4 bacon slices cooked and chopped
• 2 garlic cloves minced
• 1 Scotch bonnet pepper minced (optional)
• 1 tsp. paprika
• 1 tsp. fresh thyme minced
• ½ tsp. allspice
• ½ cup chicken stock
• ¼ cup coconut oil
• Sea salt and freshly ground black pepper

Instructions

 

• Season the shrimp with jerk seasoning and toss until well covered.
  1 lb. shrimp, 1 tbsp. jerk seasoning
• Heat half of the coconut oil in a skillet over medium heat and cook the shrimp for 3 to 5 minutes; set aside.
  ¼ cup coconut oil
• Melt the remaining coconut oil in the same skillet and add the onion, garlic, bell pepper, and scotch bonnet pepper (if using).
  1 red onion, 1 bell pepper, 2 garlic cloves, 1 Scotch bonnet pepper
• Cook until onion and garlic are soft and fragrant, 2 to 3 minutes; add the herbs and spices, then toss everything until it is well combined.
  1 tsp. paprika, 1 tsp. fresh thyme, ½ tsp. allspice, Sea salt and freshly ground black pepper
• Add the cabbage to the skillet, pour in the chicken stock, mix everything, cover and cook for 4 to 5 minutes or until the cabbage is soft.
  1 cabbage head, ½ cup chicken stock
• Add the bacon to the cabbage, toss, and continue cooking uncovered for 2 to 3 minutes.
  4 bacon slices
• Serve the shrimp over the spiced cabbage.

Nutrition

Calories: 674kcalCarbohydrates: 23gProtein: 94gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 1308mgSodium: 4286mgPotassium: 692mgFiber: 9gSugar: 11gVitamin A: 2952IUVitamin C: 130mgCalcium: 582mgIron: 11mg

Keyword cabbage slaw, jerk shrimp, paleo, recipe

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