The BEST Jerk Shrimp Tacos

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These Jerk Shrimp Tacos are spicy, slightly sweet, and full of flavor! Made with juicy jerk shrimp, a red cabbage slaw, and fresh pineapples and mangoes, these tacos take Taco Tuesday to the next level.

An Elevated Taco Tuesday!

Y’all already know how I feel about tacos! They are one of the most easiest things to make. Plus, you can pretty much make any type of taco you want. This time around, I wanted something a little bit different. I had to take my usual Taco Tuesday to another level!

These Amazing and Easy Jerk Shrimp Tacos have become one of my favorites! They’re spicy with a hint of sweetness and full of unique flavors. From the juicy jerk shrimp to the fresh mangoes and pineapples, I could eat these tacos all of the time!

Jerk Shrimp Taco Ingredients:

Okay now, let’s talk ingredients! These ingredients are very easy to find and use! You might already have a few sitting in your pantry.

• Shrimp: For this recipe, I used about 1lb of jumbo (16 - 20) shrimp. I prefer to use larger shrimp when making tacos. They are meatier and look prettier on the tortilla (I usually get about 3 – 4 on each tortilla). But smaller shrimp will work as well. 

• Jerk Seasoning: I love making my own jerk seasoning, but for the everyday person, that’s not going to happen. I always suggest using either Walkerswood or Grace Brand Jerk Seasoning. They are both very flavorful and range in spice levels. 

• Seasoning Mix: I kept the seasoning mix really simple to allow the jerk spice to shine throughout the shrimp. The seasoning mix is made up of salt & ground black pepper. You’ll also need to season the rice and peas (beans) with some salt and ground black pepper.  

• Brown Sugar: I added about 1 tablespoon to the chicken to help balance out all of those bold spices. I also added some into the optional jerk sauce. Don’t worry, it won’t taste sweet at all. 

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• Fresh Lime Juice: One of the best ways to cut some of the spice in this dish is by adding some acidity. Lime juice does a great job of doing this, plus it’s used in a lot of Caribbean cooking as well. 

• Vegetable Oil: To sear the chicken, you’ll need some oil. I decided to go with vegetable oil. But, any neutral cooking oil will work as well (i.e. grapeseed oil, canola oil, etc.) 

• Fresh Fruit: With tacos, you always want to have some sort of texture and fresh notes. Jerk goes amazing with tropical fruits! I added both chopped pineapples and mangoes. The sweetness from both helps to cut some of the spice of the jerk.  

• Corn Tortillas: Choosing the right tortilla is critical to making the best tacos. I decided to go with corn tortillas for this recipe. They go really with seafood tacos. But, flour tortillas will work just fine as well. Just make sure to warm or toast your tortillas before assembling the tacos.

• Red Cabbage Slaw: This slaw is so easy to make! It adds the perfect amount of crunch to the taco. The red cabbage also adds some additional color to the dish. The cabbage is tossed in a mix of mayo, jerk seasoning, lime zest, lime juice, and fresh cilantro. It’s slightly spicy with a cooling note from the mayo.  

How to make The Best Jerk Shrimp Tacos:

This recipe might look intimidating, but it’s actually REALLY easy! The shrimp are the only thing that you really need to cook. So, don’t worry at all!

The full written recipe is below, but here’s an overview.

• STEP 1: Marinate the Shrimp. In a large bowl, mix together 2 tbsp of wet jerk seasoning, salt, ground black pepper, onion powder, brown sugar, and lime juice. Add the shrimp and mix. Allow the shrimp to marinate for 15 minutes in the refrigerator.

• STEP 2: Make the Jerk Mayonnaise. While the shrimp are marinating, make the jerk mayonnaise. Combine the mayonnaise, 1 tbsp of jerk seasoning, lime zest, lime juice, and 1 tbsp of cilantro in a small bowl. Taste and season to taste with salt and ground black pepper. 

• STEP 3: Make the Slaw. Remove ½ of the jerk mayonnaise from the bowl and reserve for later. Add the red cabbage to the bowl and toss in the remaining jerk mayonnaise. Hold the slaw in the refrigerator for later use.

• STEP 4: Cook the Shrimp. Remove the shrimp from the marinade and drain any excess. In a large skillet, heat 2 tbsp of oil over medium heat. When the oil is hot, add the shrimp in batches and cook until pink and slightly firm (about 2 - 3 minutes).

• STEP 5: Assemble the Tacos. Remove the shrimp from the heat and begin assembling the tacos. Warm the tortillas and top them with slaw, jerk shrimp, chopped pineapple, chopped mangoes, extra jerk mayonnaise, and 1 tbsp of chopped cilantro. Serve immediately and enjoy!

CAN I MAKE THESE TACOS AHEAD OF TIME?

The answer to that question is Yes and No. These tacos can definitely be prepped ahead of time! I suggest making the mayo the day or night before assembling the tacos. I wouldn’t marinate the shrimp until the next day.

I suggest assembling the tacos when you plan on eating them to avoid the chance of them becoming soggy.

These tacos are great appetizers that go great with so many other dishes! Here are some other great appetizer recipes that I know you and your loved ones will love:

• SOUTHERN-FRIED CATFISH NUGGETS

• STICKY GARLIC HOISIN WINGS

• CHICKEN TINGA STREET TACOS

• SPICY MANGO & LIME WINGS

I’d love to hear your feedback about these EASY Jerk Shrimp Tacos! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!

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The BEST Jerk Shrimp Tacos

Yield 4 Servings

Author Aaron Dodson

Prep time

20 Min

Cook time

10 Min

Total time

30 Min

These Jerk Shrimp Tacos are spicy, slightly sweet, and full of flavor! Made with juicy jerk shrimp, a red cabbage slaw, and fresh pineapples and mangoes, these tacos take Taco Tuesday to the next level.

Ingredients

Jerk Shrimp Tacos

• 1 lb - jumbo shrimp (16 - 20), peeled and deveined
• 3 tbsp - wet jerk seasoning (either Walkerswood or Grace), divided
• 2 tsp - salt, plus more to taste
• ½ tsp - ground black pepper, plus more to taste
• 1 tsp - onion powder
• 1 tsp - garlic powder
• 1 tbsp - brown sugar
• 1 tbsp - lime juice
• 2 tbsp - vegetable oil
• 1 cup - pineapple, chopped
• 1 cup - mango, chopped
• Corn Tortillas

Red Cabbage Slaw

• ½ cup - mayonnaise
• 1 tbsp - jerk seasoning
• 1 each - lime, zested and juiced
• 2 cups - red cabbage, shredded
• 2 tbsp - fresh cilantro, roughly chopped

Instructions

1. In a large bowl, mix together 2 tbsp of wet jerk seasoning, salt, ground black pepper, onion powder, brown sugar, and lime juice. Add the shrimp and mix. Allow the shrimp to marinate for 15 minutes in the refrigerator.
2. While the shrimp are marinating, make the jerk mayonnaise. Combine the mayonnaise, 1 tbsp of jerk seasoning, lime zest, lime juice, and 1 tbsp of cilantro in a small bowl. Taste and season to taste with salt and ground black pepper.
3. Remove ½ of the jerk mayonnaise from the bowl and reserve for later. Add the red cabbage to the bowl and toss in the remaining jerk mayonnaise. Hold the slaw in the refrigerator for later use.
4. Remove the shrimp from the marinade and drain any excess. In a large skillet, heat 2 tbsp of oil over medium heat. When the oil is hot, add the shrimp in batches and cook until pink and slightly firm (about 2 - 3 minutes).
5. Remove the shrimp from the heat and begin assembling the tacos. Warm the tortillas and top them with slaw, jerk shrimp, chopped pineapple, chopped mangoes, extra jerk mayonnaise, and 1 tbsp of chopped cilantro. Serve immediately and enjoy!

Nutrition Facts

Calories

450

Fat (grams)

31

Sat. Fat (grams)

5

Carbs (grams)

29

Fiber (grams)

6

Net carbs

23

Sugar (grams)

16

Protein (grams)

19

Sodium (milligrams)

2132

Cholesterol (grams)

155

This recipe is seasoned to taste with salt and ground black pepper. The nutritional information above is calculated from the various amounts of ingredients above.

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