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Jerk Shrimp Tacos With Cilantro Lime + Sweet Plantain


1/2 lb raw shrimp, peeled & deveined
1-2 tablespoons of Walkerwood mild jerk paste
a little honey (about 1/2 teaspoon)
salt & pepper, to taste

    Cilantro Lime Slaw

    1 cup purple cabbage, shredded
    1/2 cup cilantro, chopped
    1 lime, juiced
    a little sugar (about 1/2 teaspoon)
    1/4 cup red onion, thinly sliced
    1 jalapeño, thinly sliced (seeds removed if you don’t like a lot of spice)
    salt & pepper, to taste
    1 ripe sweet plantain, sliced and sautéed in butter (optional but so good)
    corn or flour tortillas for serving


    For the shrimp: In a bowl add the honey, jerk paste and salt & pepper, stir to combine and then add the shrimp. Let set for about 5-10 minutes. Make sure you get all the paste alllll over the shrimp!

    When ready to cook, add some olive oil in a pan on medium heat and cook shrimp for literally 2-3 minutes total, 1 min on each side! Shrimp cooks SUPER DUPER quick so as soon as it is pink, it is done! You don’t want rubbery overcooked shrimp.
    Cilantro Lime Slaw: add everything into a bowl and toss to combine. Let sit for about 15-20 minutes. Taste to adjust seasoning to your liking. The lime juice will start to pickle the jalapeño and onions but you still want that nice crunch to the slaw, onions & jalapeños so you don’t want it to sit that long.
      Sweet Plantains: In a sauté pan, add 2 tablespoons of unsalted butter on melt on medium low heat. I like to slowly sauté the plantains so they brown slowly and I increase the heat slowly to get them nice and golden brown!


      Serve over corn or flour tortillas, add the sweet plantain first then the shrimp & top with slaw! Serve with sliced limes and garnish of cilantro!




        This pairing was provided by Chef Alexandra Hill aka JustAddHotSauce