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Shrimp Tacos with Pineapple Chutney

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Shrimp Tacos with Pineapple Chutney

Jerk spiced shrimp are pan seared and placed in warm tortillas with sour cream, Wozz! Jamaican Jerk Pineapple Chutney and a little bit of fresh mint and shredded cabbage.  A simple delicious dinner done in 10 minutes.


1/2 lb Shrimp (approx 16 for 4 tacos) (26/30 count per pound)
2tbs Jamaican Jerk Seasoning
Wozz! Jamaican Jerk Pineapple Chutney
Cabbage green and purple shredded
4 sprigs Fresh Mint picked
Sour Cream
Flour Tortillas


Peel and clean shrimp. Coat in Jamaican Jerk seasoning and allow to sit in the fridge for an hour.

Mix green and red cabbage with the picked mint. If leaves are very large tear down to a preferred size

Warm tortillas through either in a hot pan one by one or wrapping together in foil and warming in the oven on a low heat.

In a hot cast iron pan, add a little oil then the shrimp one by one, spaced evenly in the pan. Don't over crowd the pan with too many shrimp at once. Allow 3 minutes per side. You want the spices to form a slightly crispy coating.

Build your tacos sour cream first, then the cabbage mint salad finished with hot shrimp and a table spoon of Wozz! Jamaican Jerk Pineapple Chutney on each taco.


Shrimp Tacos and Pineapple Chutney

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