Turn up the heat with the flavors of the islands. Flood your taste buds with this combination of Jamaican jerk-style spices on perfectly sauteed shrimp. Served with a fresh salad of mango, avocado, and apricot dressing, your tongue is sure to thank you!

Serves: 4

Prep Time: 5 min.

Cook Time: 10 min.

Total Time: 15 min.


For the jerk shrimp:
  • 2 teaspoons coconut sugar
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 1/2 lbs wild-caught shrimp, peeled
  • 1 tablespoon grass-fed butter or cooking oil of choice
For the dressing:
  • 1/4 cup olive oil
  • 3 tablespoons lime juice
  • 3 tablespoons apricot jam

For the salad:

  • 1 head of romaine lettuce
  • 2 cups carrots, peeled
  • 1 mango, diced
  • 1 avocado, diced
  • 1/3 cup cilantro, diced


In a large bowl, add shrimp, coconut sugar, garlic powder, oregano, thyme, allspice, nutmeg, cinnamon, and cayenne. Toss to combine.

In a skillet over medium-high heat, add 1 tablespoon of grass-fed butter. Add shrimp and cook for 3 minutes on each side or until hot and cooked through.

In a jug, add olive oil, lime, and apricot. Mix to combine and set aside.

Prepare the salad by adding romaine, carrots, mango, avocado, and cilantro to a large Salad bowl. Toss to combine. Add dressing, and toss again. Top with cooked shrimp and season with salt and pepper.