Jamaican Jerk Shrimp Wraps
Lizzie Cullen | Cooking with Lizzie
3
20 minutes
30 minutes
Caribbean
Appetizers/Snacks
Light, fresh, and built for a crowd — these Jamaican Jerk Shrimp Wraps bring bold Caribbean heat to crisp Bibb lettuce cups layered with mango salsa and a cool, herby yogurt sauce. Spiceology Jamaican Jerk Rub is the flavor anchor that ties all three components together without a single minute of overthinking.
Ingredients
Shrimp
- 1lb shrimp, deveined and peeled
- 1-2 tablespoons Spiceology Jamaican Jerk Rub
- pinch of salt and pepper
- juice of 1 lime
- 1/3 cup water
- 4 garlic cloves, crushed
Mango Salsa
- 1 mango, diced
- juice of 1 lime
- ½ red onion, diced
- 1 jalapeño, deseeded and diced
- 1-2 tomatoes, diced
- ⅓-½ cup cilantro, chopped
- ¼ cup mint, chopped
- pinch of salt and pepper
- optional additions: serrano instead of jalapeño
Sauce
- one small container plain greek yogurt
- juice of one lemon
- 1/8 teaspoon Allspice
- ¼ teaspoon Oregano
- ½ teaspoon Spiceology Salt Pepper Garlic Blend
- 1 tablespoon chopped dill
- optional additions: 1/8 teaspoon Spiceology Jalapeño Powder
- ½ cup grated cucumber
- Served on Bibb Lettuce leaves.
- Optional toppings: pickled ginger, green onions, cilantro, red onions
Directions
- Prep Shrimp and marinade with the lime juice, Jamaican Jerk, water, garlic cloves, and salt and pepper. Set aside in the fridge while prepping all other ingredients.
- Combine all ingredients for the Mango Salsa in a bowl. Stir well, taste and adjust if necessary. Set aside.
- Mix together the greek yogurt, chopped dill, seasonings and lemon juice. Taste and adjust to your preference.
- Prep your lettuce, remove from stem, wash, and (very gently) pat dry.
- Heat a skillet with a tablespoon of oil and add your shrimp. Cook for 5-7 minutes or until fully cooked.
- Assemble! Sauce, Shrimp, Salsa and fresh herbs all in a lettuce wrap. Enjoy!
Recipe Products
Blend
