Earlier this week I made a delicious recipe. I can’t take full credit for it though, because it was a modification of a recipe I found in the Runner’s World Cookbook. It’s the perfect dinner if you’re looking for something quick, spicy, and filling!
Jerk Shrimp with Potatoes & Jalapeños*
Prep time: 15 minutes Cook time: 15 minutes Yield: 2 servings
- 12 jumbo shrimp, peeled and deveined
- 1 tablespoon jerk seasoning
- 1 teaspoon olive oil
- 8 small white potatoes (I used a microwavable bag of small potatoes)
- 2 cloves of garlic, sliced
- 1 jalapeño pepper, seeded and minced
- 1 scallion, sliced and minced
- 1/4 cup orange juice
-
Chopped fresh cilantro
Place potatoes in microwave and cook for 10 minutes. While waiting for the potatoes to cook, in a large bowl, toss together the shrimp and jerk seasoning.
Heat a skillet over medium-high heat. Add the olive oil. When hot, add the shrimp. Cook, stirring for 2 minutes. Flip shrimp and cook until the other side turns pink. Turn stove to low heat.
Stir in the garlic, jalapeño, and scallions. Cook, stirring constantly for 1 minute. Add the orange juice. Heat for 30 seconds. Remove the potatoes from the microwave and gently fold them into the shrimp mixture. Serve garnished with the cilantro.
* This recipe is a modification of the Jerk Shrimp with Sweet Potato and Black Beans recipe from the Runner’s World Cookbook.