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Jamaican Jerk Shrimp with Papaya and Pineapple

  • 30 m
  • 30 m
Diabetic Living Magazine
“Shrimp marinated with Jamaican seasonings, papaya, pineapple, and red sweet peppers make a wonderful small bite or appetizer.”


    • 2 pounds frozen peeled, large cooked shrimp (with tails)
    • 1 tablespoon Jamaican jerk seasoning (see Tip)
    • 1 tablespoon cooking oil
    • ½ 24 to 26-ounce jar refrigerated sliced papaya, drained and coarsely chopped (1¼ cups)
    • 1 (8 ounce) can pineapple tidbits, drained and chopped
    • ¼ cup chopped roasted red sweet peppers
    • ¼ cup sliced green onions
    • 1 teaspoon finely shredded lime peel
    • 2 tablespoons lime juice
    • 2 cloves garlic, minced
    • Green onions (optional)


  • 1 Thaw shrimp. Place shrimp in a resealable plastic bag. Add jerk seasoning and oil to shrimp. Seal bag; turn to coat shrimp. Chill for 30 minutes.
  • 2 Meanwhile, in a medium bowl, combine papaya, pineapple, roasted peppers, sliced green onions, lime peel, lime juice, and garlic. Cover and chill until serving time.
  • 3 To serve, gently stir together shrimp and fruit mixture. If desired, garnish with whole green onions.
  • Tip: Look for jerk seasoning in the herb and spice section of a large supermarket. To make homemade jerk seasoning, in a small bowl, combine 1- ½ teaspoons dried thyme, ½ teaspoon ground allspice, ½ teaspoon ground black pepper, ⅛ teaspoon salt, ⅛ teaspoon ground cinnamon, and ⅛ teaspoon cayenne pepper.
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