Alexandra Hill

jerk shrimp tacos with cilantro lime slaw + sweet plantain

Alexandra Hill
jerk shrimp tacos with cilantro lime slaw + sweet plantain
 
IMG_2573.jpg

I made these super quick honey jerk shrimp tacos with cilantro lime slaw for lunch the other day and paired with ROSÉ!

I drink rosé all year round…I love it! There’s a stigma around rosé only being for the spring/summer well f*ck that! I am a light and refreshing wine type of girl and this rosé is perfect! A friend of mine from wayyyyy back when during my DC club days started a wine company called Michael Lavelle and he wanted me to try it and I am OBSESSED! Michael Lavelle is Black owned andddddd HBCU owned! I mean duh…you have to buy and support!

Follow them & try it one day - Michael Lavelle IG

I paired my big glass of rosé with these quick honey jerk shrimp tacos and whipped up a cilantro lime slaw..it was delish! This is optional but I thru in a fried sweet plantain to compliment the spicyness of the jerk shrimp…amazing! sweet plantains in tacos are *chef’s kiss!

Ingredients

  • 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

  • Directions

  • 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!

    Enjoy!