What better way to improve jerk shrimp taco recipe than by adding some jerk-seasoned plantains and a fruity mango salsa? They’re fresh, flavorful, and have just a kick of spice.
I know we’re all looking forward to fall here, but I wanted to share this summery recipe to help us capitalize on the last few days of warm weather. Don’t get me wrong, I’m so excited for fall and the crisp in the air is making me so happy. However, I had a big old bag of shrimp and a craving for tacos.
These are a fun twist on the classic shrimp taco. I took shrimp, seasoned it with Jerk spices, and then also added some plantains and a lime-y mango salsa.
Fun fact, plantains actually have more potassium than bananas! I love the extra punch of nutrients that they add to these tacos. Read more about the benefits of plantains from Healthline here!
These Jerk Shrimp and Plantain Tacos are healthy, fresh, and perfect for lunch or dinner on any day.
What Do You Need to Make These?
There are several components to this recipe. Well, namely four–seasoning, salsa, shrimp, and plantains. Fortunately, the shrimp and plantains are flavored with the same seasoning, and I even prepare them in the same pan–one after the other.
- Jerk Seasoning: It is perfectly acceptable to buy pre-mixed Jerk seasoning at the store and use it here. This will save you from pulling out just about every spice in your cabinet. However, I share my Jerk seasoning blend in the recipe below as well if you’d like to make your own. I’ve tried many a blend for these tacos and this one ended up being my favorite!
- Shrimp: Use large shrimp that have been peeled and de-veined. I buy mine frozen in big packs at Costco because I love a good bargain and the prices there on shrimp are great!
- Plantains: You’ll need just one for these tacos. Cut it into ½″ slices to prepare.
- Mango Salsa: One mango, red onion, a jalapeño, cilantro, and a lime.
- For Serving: Warm tortillas or lettuce wraps, more cilantro, and lime.
How do You Make Them?
While there are several components to these shrimp tacos, it’s actually very easy and comes together quickly once you have everything prepped.
- Make the salsa first and then put it in the fridge. This allows the flavors to come together while everything else is cooking.
- Make the plantains next. You will toss them with a little bit of jerk seasoning and pan fry them.
- Make the shrimp last, as these are best when served hot and fresh. I take my plantains out of the pan, add a little oil, and then cook the shrimp for 2-3 minutes on each side in the same pan.
- Put the tacos together and enjoy!
Tips & Ideas
- Shrimp Size: I find that large or jumbo shrimp work best for these tacos. You are welcome to use smaller ones, but make sure to adjust the cook time accordingly.
- Seasoning: As mentioned earlier, feel free to use store bought Jerk seasoning, your favorite blend, or mine shared in the recipe.
- Make them Low Carb: For a low carb version, swap out tortillas for butter lettuce. I like layering 2-3 leaves to prevent them from falling apart.
- Additional Toppings: Try some chopped avocado for creaminess or shredded red cabbage for crunch.
Have fun cooking and enjoy!
Did you try this recipe? I’d love for you to leave a rating, review, or take a picture and tag on instagram @toppedwithhoney.
Jerk Shrimp & Plantain Tacos with Lime-y Mango Salsa
Ingredients
Jerk Seasoning (Makes enough for this recipe + a tiny bit extra)
- 1 Tbsp Paprika
- 1 Tsp Garlic Powder
- 1 Tsp Allspice
- ½ Tsp Ground Cinnamon
- ½ Tsp Dried Thyme
- ½ Tsp Salt
- ½ Tsp Onion Powder
- ½ Tsp Chili Powder
- ¼ Tsp Brown or Coconut Sugar
- Pinch of Cayenne, Optional
Shrimp
- 15-16 Large Shrimp, Peeled and de-veined
- 1½ Tbsp Jerk Seasoning, Homemade or store bought
- 3 Tsp Avocado or Olive Oil, Divided
Plantains
- 1 Plantain, Cut into ½" slices
- 1½ Tsp Jerk Seasoning, Homemade or store bought
- 1 Tsp Avocado or Olive Oil
Mango Salsa
- 1 Large Mango, Cut into Cubes
- ¼ Cup Finely Diced Red Onion
- 2 Tbsp Finely Diced Jalapeño, More or less depending on your spice tolerance
- 2 Tbsp Chopped Cilantro
- Juice of ½ Lime
Instructions
- Prepare all the ingredients before cooking. If you're making your own jerk seasoning, combine all of the ingredients into a small bowl until well mixed. Chop up the mango, onion, jalapeno, and clinatro for the salsa. Peel and de-vein any shrimp and cut the plantain into ½" pieces for pan frying.
Make the Mango Salsa
- In a small bowl, gently combine all of the ingredients. Cover with plastic wrap and place into the fridge to chill while you prepare the other components.
Make the Plantains
- Toss the plantain pieces with 1½ tsp of the Jerk seasoning until evenly coated.
- Heat the 1 tsp of oil in a skillet on high heat, then place the plantain pieces in a single layer on the bottom.
- Fry for 1½-2½ minutes on each side until golden brown and soft inside, making sure that they do not burn.
- OPTIONAL: If you prefer a softer plantain, feel free to add 1-2 tbsp of water into the pan after you sear them. It will evaporate quickly because of the high heat, but will steam the plantains.
- Remove from heat and set aside while you prepare the shrimp.
Make the Shrimp
- Toss the shrimp with 1½ Tbsp of the Jerk seasoning and 1 tsp of the oil until evenly coated.
- Heat up the other 2 tsp of oil in a skillet on high heat. Place the shrimp in a single layer on the bottom, similar to the plantains.
- Sear for 2-3 minutes on each side, until the shrimp is fully cooked through. I find that 3 minutes on the first side and then 2 minutes on the other is the perfect amount of time.
Make the Tacos
- Place the plantains and shrimp into warm flour tortillas or a lettuce wrap.
- Top with mango salsa, cilantro, and a squeeze of lime. Enjoy!
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