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Published: Apr 18, 2016 · Modified: Sep 23, 2019 by Amanda Powell · Estimated time to read: About 2 minutes to read this article. · This post may contain affiliate links.

Jerk Shrimp Salad

Name: Jerk Shrimp Salad
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4
Ingredients: 3 tablespoons extra virgin olive oil; 2 teaspoons light brown sugar; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1 teaspoon dried thyme; ¼ teaspoon allspice; ¼ teaspoon nutmeg; 1/8 teaspoon ground cinnamon; ½ teaspoon salt; ¼ teaspoon cayenne pepper; 1 ½ lbs peeled and deveined shrimp; 2 tablespoons lime juice; 2 tablespoons apricot preserves; 1 large romaine heart, washed and dried; 2/3 cup fresh cilantro, chopped washed and dried; 2 cups matchstick carrots, washed and dried; 1 large mango, peeled and cut in strips; 1 sliced avocado

A fun and flavorful jerk shrimp salad that will transport you to an island vacation with a single bite. This easy salad recipe is light in calories but packed with flavor.

I’ve always struggled with balancing eating well and also baking tons of desserts at any given moment. It’s not just that I always have the option to eat cake for breakfast, but I also tend to not eat anything for breakfast or lunch on days I am baking. But baking is my life. I am in my happy place when I am baking something sweet in the kitchen to share with my loved ones, so I keep on baking. And I am trying to spend more time being sure to eat throughout the day and eat well.

So when Eating in the Middle came out, I was so excited. I discovered Andi when her memoir was released and fell in love immediately. Andi is the kind of person who makes you want to become her best friend. She is funny and warm and open and just wonderful. I haven’t met her before. I am basing all this from her books and blog. Does that make me weird and sort of stalkerish? Maybe. Do I care? Hell no. Do I kind of hope I will meet Andi one day and she will see me and decide she has to be my best friend? YES! Okay, that’s enough. Calm down, Amanda. hashtag nochill.

What I love about this book is that instead of just telling us to live a balanced life, Andi actually does it and shows us how. She opens up about her own struggles and how she overcame them by learning how to indulge smartly. This cookbook has easy weeknight recipes, indulgent dishes to share with others, and desserts that don’t hold anything back. The first recipe I needed to try was the jerk shrimp salad. I love jerk seasoning and I couldn’t resist the tropical flavors.

The shrimp is spicy, but not overbearingly so. It is balanced by the sweet citrusy dressing and mango. If you want a nice appetizer this jerk shrimp salad is perfect, but you can also use the shrimp, plus the dressing if you thicken it slightly.

Yield: 4 servings

Jerk Shrimp Salad

Prep Time 15 minutes

Cook Time 6 minutes

Total Time 21 minutes

Ingredients

3 tablespoons extra virgin olive oil
2 teaspoons light brown sugar
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
¼ teaspoon allspice
¼ teaspoon nutmeg
1/8 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon cayenne pepper
1 ½ lbs peeled and deveined shrimp
2 tablespoons lime juice
2 tablespoons apricot preserves
1 large romaine heart, washed and dried
2/3 cup fresh cilantro, chopped washed and dried
2 cups matchstick carrots, washed and dried
1 large mango, peeled and cut in strips
1 sliced avocado

Instructions

Preheat a large skillet on medium high. Add a tablespoon of the oil.
In a small bowl. Mix together the brown sugar, garlic powder, oregano, thyme, allspice, nutmeg, cinnamon, salt, and cayenne together. Rub the mixture onto the shrimp to evenly coat.
Place the shrimp on the hot skillet in an even layer. Cook on both sides for about 3 minutes, or until it just turns opaque. Do not overcook or the shrimp will come out rubbery.
Remove from heat and place the shrimp on a heated plate.
In a large bowl, mix together the remaining oil, lime juice, and apricot preserves then mix well. Add salt and pepper to taste.
Quickly chop the romaine. Toss the romaine, cilantro, carrots, mango, and avocado into the bowl with the dressing and mix to combine the dressing. Top with the shrimp and serve.

About Amanda Powell

Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

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Comments

Michelle | A Dish of Daily Life says
April 18, 2016 at 2:48 pm
I love everything about this recipe! Salad + shrimp (especially jerk shrimp) sounds absolutely divine. Now I just need an island vacation to go along with it. I might have to settle for eating it by the pool. A girl can dream, right…
Reply
Medha @ Whisk & Shout says
April 18, 2016 at 8:47 pm
This salad is gorgeous! Love the mango 🙂
Reply
Elizabeth says
April 20, 2016 at 9:02 am
Is the shrimp measurement supposed to be 1.5 pounds?
Reply
- Amanda says
  April 22, 2016 at 12:31 pm
  Yes! Haha, you definitely want more than 1 1/2 teaspoons of shrimp in the recipe! Fixed!
  Reply
Megan @ Meg is Well says
April 20, 2016 at 10:06 am
I love jerk seasoning too. I usually have it with chicken but I love the idea of putting it on shrimp and having it in a salad. So much lighter.
Reply
- Amanda says
  April 22, 2016 at 12:30 pm
  Yes, it’s such a nice light meal. Perfect for the warm weather!
  Reply
Whitney says
April 21, 2016 at 12:46 pm
This seriously looks delicious! I love that the jerk seasoning is made from scratch and you’re definitely making me want to check out her cookbook! I’m trying to get a good balance too 🙂
Reply
Kathryn @ Family Food on the Table says
April 21, 2016 at 2:33 pm
This looks like a beautiful dinner! I love the spicy-sweet combo and those shrimp look so tender and juicy! Plus, I can close my eyes and pretend I’m in the tropics 😉 Sounds like I need to get my hands on that cookbook too – totally my style of eating!
Reply
Liz @ Ready to Yumble says
April 21, 2016 at 3:31 pm
I am all about the easy and flavorful weeknight meals! This looks perfect. And can I just say AMEN to this idea of balancing? Anyone who tells me to stop eating cookies can take a hike, lol. I’ll just eat this beautiful salad for dinner, then have my cookies for dessert!
Reply
- Amanda says
  April 22, 2016 at 12:29 pm
  Exactly! If you spend most of the time eating well, why not indulge every so often, as long as you remember not to go overboard and eat 15 large cookies in one sitting?
  Reply
Sabrina says
April 21, 2016 at 3:37 pm
Love jerk seasoning! Salad looks delicious.
Reply
Amanda {Striped Sptaula} says
April 21, 2016 at 8:07 pm
Great salad! I absolutely love the combination of spices you’ve used, especially against the sweet mango. Such a fantastic dish for summer!
Reply
- Amanda says
  April 22, 2016 at 12:28 pm
  Yes, Andi is a genius with her flavors. I am addicted to the jerk shrimp!
  Reply
[email protected] says
April 21, 2016 at 9:56 pm
Wow, this Jerk shrimp salad looks fantastic! I love everything about it 🙂 Pinned to try it soon
Reply
- Amanda says
  April 22, 2016 at 12:27 pm
  I just made more last night and it’s so tasty. You will love it!
  Reply
Bethany @ athletic avocado says
June 01, 2016 at 9:00 am
This jerk shrimp salad has my heart! I love all things about it and all things in it! You think thats a sign that I need to make it soon? YESSSSSS
Reply
- Amanda says
  June 02, 2016 at 8:37 am
  Oh my gosh this will be your new favorite salad, I promise it! I literally made this salad four times a week for about a month straight. A couple of times I switched it up with chicken, but it’s definitely better with the shrimp. Prepare to become obsessed!!
  Reply

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