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–+ servings
Three jerk shrimp tacos with toppings of mango salsa, plantains and fresh cilantro sprinkled.

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
Cook Time 10 minutes
Servings: 4
Course: Main Course, Seafood
Cuisine: Caribbean
Ingredients Method Notes

Ingredients
  

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.

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