Chef Avtar Singh Rana’s Jerk Shrimp with Mango Salsa
Caribbean-inspired fusion • Premium appetizer • Restaurant-style plating
Smoky, spicy jerk-marinated shrimp served on crispy plantain slices, topped with fresh mango salsa, micro herbs, edible flowers, and a vibrant tropical glaze.
Ingredients
1. Jerk shrimp — serves 4
1 lb (450 g) jumbo shrimp, peeled and deveined
1 tbsp olive oil
1 tbsp lime juice
1 tsp garlic, minced
1 tsp fresh ginger, minced
1 tsp paprika
1 tsp ground allspice
½ tsp dried thyme
½ tsp onion powder
½ tsp brown sugar
¼–½ tsp cayenne pepper, to taste
Salt and black pepper
2. Fresh mango salsa
1 cup ripe mango, finely diced
¼ cup red bell pepper, finely diced
2 tbsp red onion, finely diced
1 tbsp fresh cilantro, chopped
1 tbsp lime juice
1 tsp honey, optional
Salt and a pinch of chili flakes
3. Plantain base and garnish
2 ripe but firm plantains
1 tbsp oil
Microgreens
Food-safe edible flowers
Lime wedges
Mango purée or chili-lime glaze, optional
Method
Step 1 — Marinate the shrimp
Mix olive oil, lime juice, garlic, ginger, spices, brown sugar, salt, and pepper. Coat the shrimp and refrigerate for 20–30 minutes.
Step 2 — Prepare the plantains
Slice diagonally into ½-inch pieces. Brush with oil and grill or pan-sear for 2–3 minutes per side until golden and tender.
Step 3 — Grill the shrimp
Grill over medium-high heat for approximately 2–3 minutes per side, depending on size, until opaque and cooked through. Shrimp should reach 145°F (63°C).
Step 4 — Make the salsa
Gently combine mango, bell pepper, red onion, cilantro, lime juice, and seasoning. Keep chilled until plating.
Premium plating — Chef Avtar’s signature presentation
Arrange the golden plantain slices in a straight line along a long matte-black platter.
Place one grilled jerk shrimp on each plantain, keeping the spacing uniform.
Spoon a small, neat mound of mango salsa over each shrimp.
Add delicate microgreens and small edible flowers for color and height.
Finish with mango-chili glaze, a few lime droplets, and restrained sauce accents around the row.
Chef’s tip: Balance the smoky heat of the jerk seasoning with sweet mango, fresh lime, and caramelized plantain. Keep the garnish light so the grilled shrimp remains the star.
Suggested menu description: Caribbean Jerk Shrimp — flame-grilled jumbo shrimp, caramelized plantain, tropical mango salsa, lime-chili glaze, micro herbs and edible flowers.
