Flavors of the Sun: Jerk Shrimp Tacos with Mango-Kiwi Salsa

Jerk Shrimp Tacos with Mango-Kiwi Salsa

Jerk Shrimp Tacos with Mango-Kiwi Salsa

by Victoria Challancin

When the temperatures begin to creep up, what could be more welcome to the palate than a taste of the islands? In this lively recipe, fresh shrimp blend with Caribbean spices, a touch of chile, and a tangy salsa made from seasonal tropical fruits. Fast and easy to prepare, this dish will dazzle you with its layers of bright flavors, including allspice, thyme, and chile--the triumvirate of ingredients necessary to all good "jerk" recipes.

For a little history on jerk dishes and my own recipe for Caribbean Jerk Chicken, click here.

Mango-Kiwi Salsa

Jerk Shrimp Tacos with Mango-Kiwi Salsa

Cook's Notes: The original recipe uses cantaloupe in the salsa, but as mangoes are just coming into season here (and because I love them, love them, love them...), I chose the latter to make the fruit salsa and added a kiwi as well. Of course, they are still a bit tart, so I added a touch of honey to round out the flavor. Pineapple would work beautifully with this recipe as well. I also reduced the amount of thyme to 1 teaspoon instead of two as I find thyme can be overpowering. Normally, I would use corn tortillas, but here I chose to use whole wheat flour ones. When I make these again, as I surely will, I think I will pat the shrimp slightly dry with a paper towel. Oh, and if you want to make this even more authentic, substitute scotch bonnet or habanero chiles for the milder jalapeño or serrano!

Recipe: Jerk Shrimp Tacos with Mango-Kiwi Salsa

(Recipe adapted from howsweeteats.com)

For the shrimp and marinade:

1 pound raw peeled and deveined shrimp

2 tablespoons minced onion

1 teaspoon dried thyme

2 teaspoons ground allspice

2 teaspoons cinnamon

1 1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon kosher salt

2 tablespoons olive oil

2 tablespoons fresh lime juice

Corn or flour tortillas

Crumbled ranch cheese/queso fresco

Lime wedges for serving

For the salsa:

1 cup chopped cantaloupe, mango, or pineapple

1 kiwi fruit, peeled and chopped

1 jalapeño or serrano chile, seeded and diced (or to taste)

1/4 red onion, diced

1/4 cup freshly torn cilantro

1 lime, juiced

1/4 teaspoon kosher salt

2 teaspoons honey, if needed

To make the marinade: About 1 hour before serving, whisk together all of the spiced (the minced onion through the salt) in a medium bowl. Add the cleaned shrimp and toss with olive oil and lime juice. Stir to coat the shrimp well, then marinate for 30 minutes in the fridge.

To make the salsa: While the shrimp are marinating, combine all the salsa ingredients in a bowl, seasoning with the salt. Toss well and let sit until ready to eat.

After allowing 30 minutes for marinating the shrimp, heat a large skillet over medium-high heat and add a teaspoon or two of olive oil. Add the shrimp and cook until pink and opaque throughout, about 3 to 5 minutes, depending on the size of the shrimp. Warm tortillas, if desired, then assemble tacos with shrimp, salsa, and crumbled fresh ranch cheese on top. Serve with lime wedges.