S&S RECIPE

Jerk Shrimp Wraps
with Mango Slaw

Name: Jerk Shrimp Wraps with Mango Slaw
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 lb large shrimp, peeled and deveined, tails removed; 2 Tbsp Jamaican jerk seasoning; 1 Tbsp fresh lime juice; 2 tsp vinegar — red wine, white, or apple cider; 1 tsp sugar; 1/4 tsp kosher salt; Pinch of black pepper; 1 small ripe mango, peeled and diced; 1 small can sliced water chestnuts, drained, rinsed, and cut into thin strips; 1/4 small red onion, finely chopped; 1/2 cup shredded cabbage; 2 Tbsp olive oil; 8 butter lettuce leaves; Fresh cilantro

Jerk shrimp, cool mango slaw, crisp butter lettuce, and coconut-lime rice. Fresh, colorful, a little messy, and definitely not boring.

♨

Serves

◷

Prep Time

20 min

◷

Cook Time

20 min

★☆☆☆☆

Difficulty

Easy

WHAT YOU NEED

Jerk Shrimp Wraps & Mango Slaw

1 lb large shrimp, peeled and deveined, tails removed
2 Tbsp Jamaican jerk seasoning
1 Tbsp fresh lime juice
2 tsp vinegar — red wine, white, or apple cider
1 tsp sugar
¼ tsp kosher salt
Pinch of black pepper
1 small ripe mango, peeled and diced
1 small can sliced water chestnuts, drained, rinsed, and cut into thin strips
¼ small red onion, finely chopped
½ cup shredded cabbage
2 Tbsp olive oil
8 butter lettuce leaves
Fresh cilantro

Coconut-Lime Rice

1 cup jasmine rice
¾ cup canned coconut milk
¾ cup water
½ tsp kosher salt
2 Tbsp fresh lime juice
Fresh cilantro, chopped

★ S&S NOTE: No good mangoes? Use 1 cup canned pineapple, drained and diced. Nobody needs to gamble dinner on a rock-hard grocery-store mango.

COOK IT

Make the coconut-lime rice.

Rinse the jasmine rice. Add it to a saucepan with coconut milk, water and salt. Bring to a gentle boil, cover and cook on low for 15 minutes. Turn off the heat and leave it covered for 10 more minutes. Fluff with a fork, then stir in lime juice and cilantro.

Make the mango slaw.

Whisk together the lime juice, vinegar, sugar, salt and pepper. In another bowl combine mango, water chestnuts, red onion and cabbage. Pour the dressing over the slaw shortly before cooking the shrimp and toss until lightly coated.

Season the shrimp.

Pat the shrimp dry, then toss them with 2 tablespoons Jamaican jerk seasoning. Keep them cold until the skillet is ready.

Sear the shrimp.

Heat a cast-iron or heavy skillet over medium-high heat. Add 2 tablespoons olive oil, wait about 30 seconds, then add the shrimp in a single layer. Cook 4–5 minutes total, turning once, until browned outside and opaque throughout.

Build the wraps.

Lay out the butter lettuce leaves. Add a few jerk shrimp to each leaf, spoon the cold mango slaw over the top, and finish with fresh cilantro.

Serve it.

Put the coconut-lime rice on the side and bring extra slaw to the table. Don't stuff every wrap ahead of time. Build a couple, eat them, then go back for round two.

FULL GAME PLAN

WANT THE FULL DATE NIGHT PLAN
FOR THIS DISH?

Get the shopping list, prep, timeline, drinks, Bonus Points, and the rest of the night mapped out for you.

See the Full Game Plan →