Jerk Shrimp with Mango Chow

Jerk Shrimp with Mango Chow

  • Servings: 3
  • Total Time:

Spicy jerk flavored shrimp with a refreshing mango chow over basmati rice is Caribbean island vibes in a bowl.


Jerk Shrimp

  • 1 pound (20 count) large raw shrimp
  • 1 tablespoon Walkerswood jerk seasoning
  • tablespoons neutral cooking oil


Mango Chow

  • 1 semi-ripe mango, peeled pitted and small dice
  • 1 medium cucumber peeled
  • 1/4 red onion, peeled and thinly sliced from root to tip 1 lime, juiced
  • Salt to taste
  • A handful of cilantro leaves
  • 2 packages Royal White Basmati Rice, to serve


  1. In a medium bowl combine shrimp and jerk seasoning, tossing to coat.
  2. Set aside to marinate while preparing the mango chow.
  3. In a medium bowl combine mango, cucumber, red onion, lime juice, and salt to toss, until evenly distributed. Set aside to marinate while cooking the shrimp.
  4. Heat 2 tablespoons of oil in a medium skillet or cast iron over medium high.
  5. Add in shrimp being careful not to crowd the pan. Work in batches if necessary.
  6. Sear shrimp for 1-2 minutes on either side, until shrimp is pink
  7. Heat Authentic Royal White Basmati Rice according to package
  8. Serve jerk shrimp and mango chow alongside rice, garnishing with sprinkle of cilantro.



  1. Shrimp can be marinated overnight
  2. Substitute shrimp with any protein of your choice
  3. For a spicier flavor, add an extra tablespoon of jerk seasoning