Jerk Shrimp Caribbean Salad

5 from 2 votes

Take a trip to Jamaica with this Caribbean Salad topped with Jerk Shrimp and Honey Lime Dressing! It's zesty, flavorful and easy to make in just 20 minutes! It's also low carb, gluten free and dairy free, making it a healthy choice, that also tastes incredible!

Course Main Course, Salad

Cuisine Jamaican

Prep Time 15

Cook Time 5

Total Time 20

Servings people

Calories 756kcal

Author Whitney Bond

Ingredients

Caribbean Shrimp

2 garlic cloves crushed
½ teaspoon lime zest
2 tablespoons lime juice fresh-squeezed
2 teaspoons jerk seasoning
2 teaspoons olive oil
1 pound shrimp peeled & deveined

Shrimp Salad

4 cups romaine lettuce chopped
¼ cup honey lime dressing
1 tablespoon olive oil
16 ounces corn kernels canned - drained and rinsed, frozen or fresh - removed from cob
2 jalapeno peppers sliced
½ cup pineapple diced
½ cup mandarin oranges
½ cup red bell peppers diced
½ avocado thinly sliced
2 tablespoons fresh cilantro chopped - optional garnish

Instructions

Prepare the Caribbean Shrimp.

Mix the crushed garlic, lime zest, lime juice, jerk seasoning and olive oil together in a large bowl.
Add the shrimp and toss to coat.
Place in the refrigerator to marinate for 10-15 minutes.

Prepare the salad.

Add the chopped romaine lettuce to a large bowl and toss with the honey lime dressing.
Divide the dressed lettuce between two serving bowls.
Add 1 tablespoon olive oil to a large skillet over high heat.
Once the skillet is hot, add the corn kernels and sliced jalapenos, cook for 4-6 minutes or until the corn becomes slightly charred.
Remove the corn and jalapenos from the skillet and divide them between the two salad bowls.
Use tongs to remove the shrimp from the marinade and add it to the skillet on the stove over high heat.
Cook the shrimp for 2-3 minutes per side, flipping halfway through.
Divide the cooked shrimp between the two salad bowls.
Add the diced pineapple, mandarin oranges, diced bell peppers and sliced avocado to each salad.
Optionally top with an extra drizzle of honey lime dressing and fresh chopped cilantro.

Notes

The shrimp size is up to you. The shrimp pictured in this post are medium 41-50 shrimp. You could also use a large 31-35 shrimp or a jumbo 21-25 shrimp.
The larger the shrimp, the longer they'll need to cook. So how do you tell when shrimp is cooked? When the shrimp starts to turn opaque white with some pink highlights, that's when you know it's time to flip or remove the shrimp from the skillet.
You can also grill the shrimp. Instead of cooking the shrimp in a skillet on the stove, you can add the shrimp to a grill turned to high heat and grill the shrimp.
To make this salad vegan, replace the shrimp with firm tofu. You'll want to marinate the tofu in the same jerk marinade as you would the shrimp. The tofu can marinate for the same 10-15 minutes, as you would the shrimp. Then follow this post for how to pan fry tofu or this post for how to grill tofu. Also replace the honey in the honey lime dressing with agave nectar.
To make this salad low-carb, omit the corn and the mandarin oranges from the recipe. This will reduce the carbs from 74 grams per serving, down to 27 grams per serving. This will also reduce the net carbs down to 18 grams per serving.

Nutrition

Made this recipe & loved it?Mention @BowlsAreTheNewPlates or tag #BowlsNotPlates on Instagram!