Jerk Shrimp with Coconut Rice and Mango Salsa

We had a few days of nice weather where we took advantage of the beach with and without the girls.

The warm weather brought on thoughts of traveling and eating seafood by the water. Instead I made this this delicious dinner and we ate it watching our guilty pleasure reality show.

INGREDIENTS FOR SHRIMP

  • 1 Pound raw shrimp, cleaned and deveined
  • 1 Tbsp Olive Oil

INGREDIENTS FOR MARINADE

1 Tbsp lime juice

1 Tbsp Olive Oil

1 Tbsp soy sauce

1 Tbsp honey

1 Tbsp ketchup

1 tsp each paprika, chili powder

1/2 tsp each garlic powder, onion powder, all spice, cayenne pepper

1/4 tsp each ground ginger, dried thyme, salt

Pinch cinnamon and nutmeg

DIRECTIONS

Add marinade ingredients to a freezer bag or medium bowl and whisk to combine. Add shrimp and marinate at room temperature for 15-30 minutes or in the refrigerator for up to 60 minutes.

Heat one tablespoon olive oil over medium high heat in a large skillet. Add shrimp and marinade and cook approximately 3 minutes per side, or just until opaque and cooked through.

INGREDIENTS FOR COCONUT RICE

2 cups Jasmine Rice

1 can coconut milk

1 + 1/2 cups water

1 tsp salt

1 tsp sugar

In a medium sized pot, rinse the jasmine rice several times until the water runs clear. Drain any excess water and add the coconut milk, water, salt and sugar.

On high heat, allow the mixture to boil. Once it starts to boil, turn the heat down to low and cook covered for 20 minutes.

Uncover and continue to cook for 5 minutes. Fluff and serve.

INGREDIENTS FOR MANGO SALSA

1 ripe mango, peeled, pitted, and finely chopped

2 Tbsp finely chopped red onion

1/2 jalapeño chile, minced  (or more depending on how hot the chile is)

 3 Tbsp fresh cilantro leaves, chopped

3 Tbsp fresh lime juice

Garlic salt to taste

Mix all ingredients in a bowl and season with garlic salt to taste. The longer it hangs out the better it gets.