Caribbean-Style Jerk Shrimp with Mango Avocado Salsa

By · Reviewed by AislePrompt Editorial · ·

Quick sautéed shrimp tossed in vibrant jerk seasoning paired with a refreshing mango avocado salsa for a bright, tropical dish. This caribbean-inspired seafood ready in about 21 minutes blends peeled and deveined large shrimp, jerk seasoning, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 6 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 1 lb peeled and deveined large shrimp with 2 tbsp jerk seasoning and 1/4 tsp black pepper until evenly coated. Let sit for 10 minutes to marinate.
  2. Step 2: In a bowl, combine 1 medium diced ripe mango, 1 medium diced ripe avocado, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp fresh lime juice, 2 tbsp chopped fresh cilantro, and 1/2 tsp salt. Mix gently and refrigerate until serving.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and sauté for 2-3 minutes per side, until the shrimp turn pink and opaque with slightly crisp edges.
  4. Step 4: Serve the hot jerk shrimp immediately topped with the chilled mango avocado salsa for a balance of spicy and sweet flavors.

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Frequently asked questions

How long does Caribbean-Style Jerk Shrimp with Mango Avocado Salsa take to make?

Total time is about 21 minutes (15 min prep + 6 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Caribbean-Style Jerk Shrimp with Mango Avocado Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Caribbean-Style Jerk Shrimp with Mango Avocado Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Caribbean-Style Jerk Shrimp with Mango Avocado Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Caribbean-Style Jerk Shrimp with Mango Avocado Salsa?

Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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