Name: Jerk Shrimp Tacos
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: Jamaican
Ingredients: 1 tbsp light tamari (or light soy sauce); zest from one lime; 1 clove garlic, smashed; 1/2 to 1 habanero pepper (or scotch bonnet), finely chopped (depending on spice preference); 1 tbsp dry jerk spice blend, recipe below; 1/2 tsp Chinese five spice; 3/4 tsp kosher salt; 2 tbsp avocado oil (or other neutral oil); 1 lb raw shrimp (peeled and deveined); 1 tbsp onion powder; 1 tbsp garlic powder; 2 tsp cayenne; 1 tsp red pepper flakes (optional); 2 tsp smoked paprika; 1 tsp allspice; 1 tsp white pepper; 1/2 tsp nutmeg; 1/2 tsp cinnamon; 1 tsp thyme; 1 tbsp coconut sugar; 1 tsp kosher salt; 1 1/2 cups chopped mango; 1/4 red onion (small), chopped fine; 1/2 cup cilantro, chopped; 1/4 cup mint, chopped (optional); juice of one lime; corn tortillas, warmed; thinly sliced cabbage; avocado, cubed (optional)

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If you love jerk spiced foods, then you will LOVE these jerk spiced shrimp tacos. The shrimp marinate in a delicious jerk seasoning blend for a few hours or overnight which allows them to take on lots of flavour. Then simply cook them on a skillet or over the grill until cooked through. Serve them with a cooling and refreshing mango salsa and cabbage. These jerk flavoured shrimp tacos will light your tastebuds on fire in the best way!

And if you love jerk spiced foods, be sure to check these out:

Ingredients

The ingredient list is longer than most of my recipes simply due to the jerk spice dry mix. Feel free to use a jerk spice blend that you love if you prefer.

light tamari
lime zest and juice
garlic
habanero pepper (or scotch bonnet)
dry jerk spice blend, ingredients below
Chinese five spice
kosher salt
avocado oil (or other neutral oil)
raw shrimp (peeled and deveined)

How to Make your Own Jerk Spice Blend

Making your own jerk spice blend is SO easy and it’s great to have on hand. I prefer making my own because I can control the heat and salt. But feel free to use a store bought version that you love instead.

Jerk actually refers to a style of cooking native to Jamaica, where meat is dry rubbed or wet marinated with a hot spice mix. Jerk seasoning is a blend of different spices that can include: allspice, Scotch bonnet peppers, cloves, cinnamon, nutmeg, thyme, garlic, brown sugar, ginger and salt.

Simply mix all of the spices and salt below and keep it stored in a glass container with your other spices. Use more of it in these delicious jerk chicken burgers!

How to make Jerk Shrimp Tacos

Making these Jamaican jerk shrimp tacos is so so easy. All you need to do is combine everything for the jerk shrimp marinade in a bowl with the shrimp and leave it in the fridge for a few hours (or overnight).

Place the shrimp in a large bowl and add the tamari, lime zest, garlic, pepper, jerk spice blend, Chinese five spice, salt and oil. Mix well to combine. Transfer to a large ziploc bag, or keep it in the bowl and cover with wrap.

Place in the fridge to marinate for a few hours.

When ready to cook, heat a large cast iron skillet over medium heat. Once hot, transfer the shrimp and any marinade (working in batches) and cook for two to three minutes and then flip and cook for two minutes, or until cooked through. Remove and set aside.

How to Make the Mango Salsa for Spicy Jerk Shrimp Tacos

In a medium sized bowl, combine the mango salsa ingredients and season with a pinch of salt. Set aside.

Serving & Assembly

Toss the cabbage with a drizzle of avocado oil and lime juice.

Place the cabbage in a taco, followed by the shrimp and then the mango salsa.

Serve with a squeeze of lime juice and lime wedges on the side. Enjoy!

Tips

Let it marinate: for the most flavourful jerk shrimp tacos, I suggest leaving the shrimp to marinate a few hours (or overnight).
Be sure to coat the shrimp well: I find placing the shrimp and marinade in a large ziploc bag the best way to really be sure that they’re coated well. A shallow bowl or baking dish will also work.
More or less heat: depending on your spice level and preference, use less or more of the habanero pepper. Habanero and/or scotch bonnet are quite spicy, so use at your own discretion.
Finely shred the cabbage: use a mandolin, or a sharp knife to slice the cabbage as thinly as possible for the tacos. I just find this tastes better in the jerk shrimp tacos.
Avoid lime juice in the marinade: lime juice can cook the shrimp and make it tough and chewy when you cook it. I recommend only using lime zest in the marinade for this reason. Squeeze fresh lime juice over the jerk shrimp tacos when serving.

Substitutions

No mango: if you can’t find any ripe mango, you can replace with pineapple.
More heat in the salsa: if you want the mango salsa to be spicy, add some chopped serrano or jalapeño pepper.
Gluten-free: use corn tortillas, or grain-free tortillas.

Which type of Shrimp to Use?

For these jerk shrimp tacos, I like using larger shrimp, like 8/12. This means you’ll get 8-12 shrimp per pound.

You’ll get about 2-3 shrimp per taco.

I always use frozen shrimp that is already peeled and deveined, Costco has a good deal on these. Simply thaw before marinating.

Other Taco Recipes To Try

I could eat tacos every day. So here are some other amazing taco recipes to check out!

Are you ready to make these? Let’s get to it!

If you make these jerk shrimp tacos please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

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