Caribbean Jerk Shrimp

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Ingredients 

• For the shrimp
  • 2lbs. large shrimp, peeled and deveined 
  • 2 Tbsp olive oil 
  • 2 Tbsp red wine vinegar 
  • 2 Tbsp fresh squeezed orange juice 
  • 1 Tbsp brown sugar, packed 
  • 1 Tbsp reduced-sodium soy sauce 
  • 2 Tbsp green onions, chopped 
• For the Jerk Seasoning: 
  • ½ tsp. garlic powder 
  • ¼ tsp. onion powder 
  • ¼ tsp. dried thyme 
  • ½ tsp. paprika 
  • ⅛ tsp. cinnamon 
  • ¼ tsp. cayenne pepper
  • ⅛ tsp. sea salt 
• For the Pineapple Salsa: 
  • 2 cups chopped pineapple 
  • 4 Tbsp finely chopped red onion 

Instructions

1. To make the marinade, in a medium bowl whisk together olive oil, red wine vinegar, orange juice, brown sugar, soy sauce, green onions. Add shrimp to the bowl and allow them to marinate for about 30 minutes.
2. Spread shrimp on sheet pan in even layer and sprinkle with jerk seasoning, then toss.  
3. Cook in oven at 400 for about 10-15 minutes, or until shrimp are opaque and cooked through 
4. Serve with rice of choice and pineapple salsa. (I recommend keeping pineapple salsa separate until ready to eat, otherwise the acid will ruin the shrimp’s texture).  

Cooked with:

(Clockwise starting from top left) 

–Caribbean jerk shrimp with pineapple (side of quinoa and brown rice) 
–Honey chipotle meatballs with cauliflower (side of quinoa and brown rice)  
–Steak fajitas (side of quinoa and brown rice)
–Italian chicken and veggies
–Apple chicken sausage with southwest sweet potato hash