Serves 6 people |
Ready in 30 minutes |
Difficulty Medium |
Origin Jamaica |
Suitability Meat eaters |

Ingredients
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For the prawns:
- 1kg jumbo raw prawns, peeled and deveined
- 3 tbsp Tropical Sun Jamaican Jerk Seasoning Paste
- 4 tsp extra virgin olive oilÂ
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For the salsa:
- 2 red pepper, seeded and diced
- 2 green pepper, seeded and diced
- 2 red onion, diced
- 2 celery stick, diced
- 2 firm mango, peeled, stoned and diced
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For the salsa dressing:
- 1 tsp Tropical Sun Coconut Sugar
- ½ tbsp Tropical Sun Lemon Juice
- 60ml extra virgin olive oilÂ
- 2 tbsp Tropical Sun Apple Cider Vinegar
- Salt and Tropical Sun Ground Black Pepper to taste
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For the soured cream dip:
- 4 tbsp soured cream
- 4 tbsp mayonnaise
- 1 tbsp creamed horseradish
- 1 tsp Tropical Sun Lemon Juice
Instructions
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- Mix the prawns, jerk seasoning paste and olive oil together and set in the fridge to marinate for at least an hour, or ideally overnight
- While the prawns are marinating, make the salsa by combining the red pepper, green pepper, red onion, celery and mango in a separate dish
- For the salsa dressing, mix the sugar, lemon juice, olive oil and apple cider vinegar together and then stir into the salsa ingredients
- For the soured cream dip, mix the soured cream, mayonnaise, creamed horseradish and lemon juice together in a separate dish and refrigerate until the prawns are ready
- Grill or barbecue the prawns in batches for 2 minutes per side
- Heap the salsa and soured cream dip onto the prawns
- Serve and enjoy!