Caribbean jerk shrimp tacos with slaw and plantains

These jerk shrimp tacos are sweet, spicy, and done in no time, perfect for a quick weeknight dinner or a last-minute taco party.

In no time you and your family would be able to have the most perfect taco party with these spicy shrimp tacos. A great weeknight dinner option.

What I love about these is that you can make them to your taste. Just make sure there are many topping options that everyone can indulge in.

These Caribbean jerk shrimp tacos are a crowd-pleaser.

Why you would love jerk shrimp tacos

These tacos are packed with bold flavor thanks to jerk-seasoned shrimp, sweet mango, creamy avocado, and crunchy slaw. You can make them as mild or as fiery as you like, and every topping brings a new layer of goodness. It’s the perfect mix of spicy, savory, sweet, and tangy in every bite.

How to make jerk shrimp tacos

Ingredient notes

You are going to need a few things for these tacos. The main things on the list are:

See a full list of ingredients and the quantities in the recipe card below.

• Fresh shrimp: I much rather use raw jumbo shrimp with the shell off, such as 8/12 size, that are already peeled and deveined. The larger-sized shrimp provides a meatier texture and more surface area for the jerk seasoning to cling to, making for a more flavorful and satisfying taco. I like to butterfly the shrimp before marinating them, for some extra plumpness.
• Jerk marinade: You can make your fresh jerk marinade or easily use a store-bought one. Grab the heat level that you prefer. I use mild. 
• Taco shells: I prefer soft, flour tortillas. You can also use corn tortillas if you like those.
• Slaw: A cabbage slaw is good with this. Try a red, green, and orange mix. Gives great crunch texture.
• Mango cubes: Used to combat the heat of the jerk shrimp. Stay away from stringy mangoes. Make sure that the mangoes are ripe.
• Avocado: The creaminess you want to mesh with the crunchy slaw with everything else. I prefer to use the Hass avocados, as they are sweeter than the bigger ones. Cubed to fit nicely in the tortillas.
• Fried ripe plantains: Optional but highly recommended for extra flavor and texture.

Instructions

1. To make our spicy jerk shrimp tacos, start by marinating the shrimp. In a large bowl, mix the shrimp (peeled and deveined), jerk seasoning, olive oil, and lime juice. Allow the shrimp to marinate for at least 30 minutes. You can also leave this overnight. The flavors will become more intense over time.
2. While the shrimp is marinating, let’s prepare our toppings:
   – Mangoes – peel and dice up the ripe mango and set aside.
   – Sweet plantains – peel plantains and slice them up to fry in whatever sizes you like. I liked them in circles for this. Follow the instructions for my fried sweet plantains.
   – Avocado – Cube up the avocado and squeeze a little lime juice over it.
3. I do this on the stovetop. Get your oil to medium-high heat, add your raw shrimp in a single layer to the hot skillet, and let them cook for about 2 minutes a side. After they have cooked, remove and squeeze some fresh lime juice over the juicy jerk shrimp.
   
4. Once the shrimp are done to perfection, then it’s time to build your tacos as you desire. I like to use warm tortillas. I would do that quickly in my pan for a few minutes and then store them on a plate covered with a towel until serving time.
5. Now it’s time to layer. I like to do tortilla/taco, then some slaw, some avocado, plantains, and then the cooked shrimp. If I’m adding salsa or sour cream, then I put those on top. Then, a few squirts of lemon juice and sprinkle with some fresh cilantro.

You just made a delicious jerk shrimp taco. 

Serve the jerk shrimp tacos immediately and enjoy the delicious combination of flavors and textures!

Topping Options

When building your jerk shrimp tacos, there are numerous topping options to cater to different taste preferences and dietary restrictions. So to make your Taco Tuesday an opportunity for your family to build unique flavor profiles, here are some popular choices for the perfect pairing:

• Pico de gallo – for a fresh tomato and onion flavor.
• Salsa verde – for a tangy kick.
• Cilantro and lime – add a refreshing and zesty burst of flavor.
• Sour cream or chipotle crema – provides a creamy and smoky element.
• Guacamole – offers a creamy and rich topping.
• Pineapple salsa or mango salsa – brings a sweet and fruity twist.
• Queso fresco – adds a salty and crumbly texture.
• Black beans – provide a source of protein and fiber.
• For those who enjoy spicy food, jalapeños can be added for an extra kick.

With this diverse selection of topping options, you can truly build your own jerk shrimp tacos to suit your personal preferences and dietary needs.

FAQs

Other ways to prepare the shrimp

• Grill: Preheat the grill to medium heat. Thread the marinated shrimp onto skewers and grill for 2-3 minutes per side, or until they are pink and opaque.
• Baked: Take the seasoned shrimp, put it in a greased baking dish, and bake for 8 – 10 minutes.

How to best store jerk shrimp

What about those leftovers, right?

Whatever wasn’t used of the shrimp, I store in the fridge as quickly as possible in an airtight container.

To reheat: I heat my pan up with a little butter oil and then layer the shrimp and move them around for a little. Not too long at all so that it doesn’t get rubbery. I reheat shrimp once. I am not taking any chances with food safety after that.

And now that you have these amazing tacos, what else do you eat with them?

For a variety of dinners, I like to add some of my Caribbean yellow rice to the plate with my tacos. It’s a nice side to balance out the heat.

Summer refreshers

• Caribbean punch
• Mango passion fruit juice
• Ginger pineapple lemonade

Recipe

Jerk Shrimp Tacos

The BEST homemade jerk shrimp taco recipe you can find. Spicy, juicy shrimp layered over crunchy cabbage slaw, topped with mango, avocado, and sweet plantains—all wrapped in warm taco shells.

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Servings: 4

Course: Main Course, Seafood

Cuisine: Caribbean

Ingredients Method Notes

Ingredients

  

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For the Shrimp Tacos:

• 1 lb large shrimp uncooked, deveined, and butterflied
• 1 ½ tbsp jerk paste store-bought or homemade; mild or hot
• 6 tbsp olive oil divided
• Juice of 1 lime
• 1 mango peeled and diced
• 2 Hass avocados diced
• ½ ripe plantain sliced into 1-inch rounds
• Mixed cabbage slaw
• Taco shells soft or hard, your choice

For Homemade Jerk Paste (optional – makes extra):

• 4 –5 scotch bonnet peppers remove veins/seeds for less heat
• 2 tbsp pimento seeds
• 3 sprigs fresh thyme
• 8 scallions green onions
• 1 tsp ground nutmeg
• ½ cup packed brown sugar
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp vinegar
• 3 cloves garlic
• 2 tbsp oil optional, for blending

Method

 

Make Jerk Paste (if using homemade):

1. Add all jerk paste ingredients to a blender or food processor.
2. Blend until smooth. Add oil if needed to reach a spreadable consistency.
3. Store in an airtight container in the fridge.

Prepare the Shrimp:

1. Clean, devein, and butterfly the shrimp. Pat dry.
2. In a bowl, toss shrimp with 3 tablespoons of oil and jerk paste. Mix well.
3. Let marinate for at least 30 minutes (longer for deeper flavor).
4. Heat remaining oil in a shallow pan over medium-high heat.
5. Add shrimp in a single layer. Cook for about 1 minute per side or until pink and opaque. Do not overcook.
6. Transfer to a paper towel-lined plate and drizzle with fresh lime juice.

Prepare the Toppings:

1. While the shrimp cooks, fry the plantain slices until golden brown, then chop.
2. Dice mango and avocado.
3. Warm taco shells in a dry pan if desired.

Assemble the Tacos:

1. In each shell, layer cabbage slaw, mango, avocado, chopped plantains, and jerk shrimp.
2. Finish with a squeeze of lime juice. Serve and enjoy!

Notes

Do not overcook the shrimp—they’ll become rubbery.

Shortcut: Use a store-bought jerk paste like Walkerswood or Karibbean Kitchen.

Homemade jerk paste can be prepped ahead and stored in the fridge for up to 2 weeks.

Tried this recipe?

Let us know how it was!