Jamaican Jerk Shrimp Wraps
Lizzie Cullen | Cooking with Lizzie
30 minutes
Caribbean
Appetizers/Snacks
Ingredients
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- 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
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- 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
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- 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 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
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