Jerk Shrimp Lettuce Wraps

Jerk shrimp, bibb lettuce, roasted sweet potatoes, black bean & mango salsa

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450 cal


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Recipe Ingredients

  • (a) sweet potato
  • (b) marinated shrimp
  • (c) black bean mango salsa
  • (d) jerk sauce
  • (e) bibb lettuce

Equipment Needed

  • baking tray with foil
  • scissors
  • serving bowls
  • seasoning plate
  • tongs
  • serving spoon

Recipe Directions

  1. Preheat your grill to high and preheat your oven to 325 degrees fahrenheit.
  2. Lay out the pieces of sweet potato (a) on a baking tray lined with foil. Drizzle 1 tsp of olive oil (for each serving you are preparing) over the sweet potatoes and toss to coat all of the pieces with oil. Sprinkle a generous pinch of salt and pepper over the sweet potatoes. Place the baking tray in the oven and bake for 20-25 minutes. Keep the shrimp in the refrigerator until step #3.
  3. When the sweet potato has cooked for 15 minutes, remove the marinated jerk shrimp (b) from the refrigerator and let it rest on your counter for 5 minutes to temper.
  4. While you are waiting, pour the black bean & mango salsa (c) into a small serving bowl.
  5. After 5 minutes, place the shrimp on a plate and season with a pinch of salt and pepper. Take the shrimp outside and place on your preheated grill. Cook for 1 minute, then flip over using tongs, and cook the other side for 1 minute. (The shrimp is done when they are pink and starting to curl). When they are cooked to your liking, place on a clean plate.
  6. Pour the jerk sauce (d) over the shrimp and turn the shrimp over a few times on the plate to coat with the sauce. (Note: the sauce is spicy so use as much as you want to suit your taste).
  7. When the sweet potatoes have finished baking, remove from the oven. Spoon the sweet potato into a serving bowl.
  8. Lay out a piece of bibb lettuce (e) on your plate. Spoon the roasted sweet potato on the lettuce leaf. Add a few pieces of shrimp. Top with black bean & mango salsa.

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