Stovetop Mango Jerk Shrimp

Jerk shrimp has always been one of my go-to dishes when I want something packed with flavor and heat. And while nothing beats shrimp grilled over hot coals, this Stovetop Mango Jerk Shrimp delivers all that smoky, spicy-sweet goodness from the comfort of your kitchen.

What makes this version special is the balance. The fiery jerk-inspired marinade—loaded with Scotch bonnet, garlic, thyme, and warm spices is mellowed out by sweet, juicy mango. It all comes together fast on the stovetop, making it perfect for busy weeknights or a quick backyard BBQ side. Bonus: your guests will think you spent hours preparing it.

Use a firm, just-ripe mango for the best texture and flavor. And don’t be shy with the pepper, just be mindful of your heat tolerance!

Ingredient Guide

• Shrimp: Medium, peeled and deveined. Tail-on for extra flavor and presentation.
• Mango: Slightly underripe for best texture—adds sweetness to balance the spice.
• Scotch Bonnet Pepper: Intense Caribbean heat. Adjust to your liking.
• Scallions: Adds mild onion flavor and freshness.
• Garlic: Essential for depth and savory notes.
• Thyme: Classic jerk herb with earthy flavor.
• Ginger: Bright and pungent, balances the mango.
• Olive Oil: Used for both marinating and sautéing.
• Salt: Enhances flavor.
• Dark Soy Sauce: Adds umami and rich color.
• Brown Sugar: Boosts the caramelized jerk base.
• Lime Juice: Finishes the dish with brightness.
• Parsley: For freshness and color.
• Cinnamon, Nutmeg, Allspice: Signature warm jerk spices.
• Black Pepper: Rounds out the heat.

Cooking Notes from the Kitchen

• Use a wide pan to avoid crowding and ensure the shrimp cook evenly.
• A 50/50 ripe-to-firm mango blend works well for texture and flavor contrast.
• Marinate the shrimp for an hour if you have time—it deepens the flavor.
• Add a splash of orange juice for extra tropical flair.
• Don’t overcook the shrimp—4–5 minutes is usually plenty.

Shopping Made Easy

• Look for medium shrimp, fresh or frozen. Peel and devein before use.
• Choose a mango that’s about 80% ripe—still firm with slight give.
• Scotch bonnet peppers are in Caribbean or international grocery stores. Habaneros work in a pinch.
• Dark soy sauce adds depth—make sure it’s gluten-free if needed.
• Stock up on dried spices like allspice, cinnamon, and nutmeg for jerk recipes.

Can I grill this instead of cooking on the stovetop?

Yes! Just marinate the shrimp and thread them onto skewers. Grill over medium-high heat for 2–3 minutes per side.

Is this dish very spicy?

It can be, depending on the amount of Scotch bonnet used. Start with a small amount and adjust to your heat preference.

What kind of mango is best?

Use a mango that’s mostly ripe but still firm. It should be sweet, not mushy. Ataulfo or Haitian mangoes work well.

Can I make this dish ahead?

You can prep the marinade and clean the shrimp ahead of time. Cook right before serving for best texture.

What do I serve with mango jerk shrimp?

Rice and peas, coconut rice, grilled vegetables, or even roti make great pairings.