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, that 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 a ginger and turmeric orange juice or a frozen coconut limeade for the ultimate chilling effect.
Jerk Shrimp With Warm Cabbage Slaw Recipe
Protein: 35g / %
Carbs: 27g / %
Fat: 20g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 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
- 1/2 tsp. allspice
- 1/2 cup chicken stock
- 1/4 cup coconut oil
- Sea salt and freshly ground black pepper
- Season the shrimp with the jerk seasoning and toss until well covered.
- Heat half of the coconut oil in a skillet over medium heat and cook the shrimp 3 to 5 minutes; set aside.
- Melt the remaining coconut oil in the same skillet and add the onion, garlic, bell pepper, and scotch bonnet pepper (if using).
- 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.
- Add the cabbage to the skillet, pour in the chicken stock, mix everything, cover and cook 4 to 5 minutes or until cabbage is soft.
- Add the bacon to the cabbage, toss, and continue cooking uncovered 2 to 3 minutes.
- Serve the shrimp over the spiced cabbage.