adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Grilled Shrimp with Tropical Fruit Salad
0 Likes
Prep Time:
25 minutes
Total Time:
1 hour 15 minutes
Elevate your tropical dinner with jerk seasoned grilled shrimp served alongside a vibrant mixed fruit medley.
Ingredients:
  • 1/3 cup olive oil
  • 2 to 3 tablespoons jerk seasoning (dry)
  • 2 teaspoons honey
  • 1 tablespoon grated gingerroot
  • 2 tablespoons soy sauce
  • 2 cloves garlic, finely chopped (1 teaspoon)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 24 uncooked large shrimp (1 1/2 lb), peeled (with tail shells left on), deveined
  • 1 medium pineapple with rind and green top
  • 1 medium papaya, peeled, seeded and cut into 3/4-inch cubes (1 1/2 cups)
  • 1 ripe medium mango, seed removed, peeled and cut into 3/4-inch cubes (1/2 cup)
  • 1/4 cup coarsely chopped cashews, if desired
  • 4 teaspoons flaked coconut, if desired
Instructions:
  • Combine the marinade ingredients in a shallow glass or plastic dish or a resealable food-storage bag. Add the shrimp and mix well to ensure they are coated. Cover the dish or seal the bag, then refrigerate for at least 1 hour, stirring occasionally.
  • Begin by trimming off the bottom of the pineapple and slicing it lengthwise into quarters without cutting through the green top. Carefully scoop out the fruit with a small sharp knife, leaving a 1/2-inch-thick shell intact. Place the shells upside down on a pan lined with paper towels to drain. Remove the cores from the pineapple quarters and dice the fruit into 3/4-inch cubes. Combine the diced pineapple with papaya and mango in a large bowl and gently toss them together.
  • Preheat a gas or charcoal grill. Take the shrimp out of the marinade, saving the marinade. Place the shrimp in a grill basket or wok.
  • Preheat grill over medium heat with a grill basket placed on top. Grill the shrimp for 6 to 8 minutes, brushing with marinade and flipping once, until they turn pink. Remove any leftover marinade before serving.
  • Arrange pineapple shells on 4 serving plates. Fill with mixed fruit and shrimp. Sprinkle with cashews and coconut for a delightful finish.

Similar Recipes