Don't settle for the usual chip dips when you can amaze with these flavorful shrimp! They have a touch of sweetness, a hint of BBQ, and a kick of heat. And when served with the pineapple coconut dipping sauce, it's like being transported to a tropical paradise! What are you waiting for?! Today we will be featuring Spice Isle Sauces and Simply Sunflower Oil in our recipe. We would also like to give a shout out to An Affair From The Heart for this amazing appetizer recipe!
Steve and Heidi Nolan are the owners of Spice Isle Sauces, a company that sells authentic Caribbean Sauces and Seasonings/Rubs. They fell in love with the tropical flavors of the islands and had a burning desire to bring those tastes home. They started their venture by opening a restaurant on the island of Providenciales in the Turks and Caicos islands and their creativity and love for the culture of food blossomed here.
Simply Sunflower was born as a result of Farmer Al striving to be a better steward of the environment. He began using sunflowers as a renewable energy source on their farm and ranch near Ord, Nebraska. His property and farming business has been in the Koelling family for the past 120 years! The soil is rich in history and heritage and the family has always been filled with pioneers and innovators.
Let's Get Cookin'!
Ingredients For The Rum Jerk Shrimp:
- 1 pound large shrimp, peeled, deveined, tails left on
- 4 ounces dark Rum
- Juice of one large lime (save zest for dip)
- 3 Tbsp. Spice Isle Tropical Heat Sauce + more for brushing on later
- Generous sprinkling of Spice Isle Tropical Heat Seasoning Rub
- 2 Tbsp. Simply Sunflower Oil
- Fresh parsley for garnishing
Ingredients For Pineapple Coconut Dip:
- 1/2 cup sour cream
- 1/4 cup crushed pineapple + 1/2 Tbsp. pineapple juice
- 2 Tbsp. sweetened flaked coconut
- 1 teaspoon lime zest, divided
- In a medium sized bowl, combine rum, lime juice, Simply Sunflower Oil and Spice Isle Tropical Heat Sauce. Add peeled/deveined shrimps, tails still on to the marinade. Place in the refrigerator for 15 minutes.
- Prepare dip: Puree pineapple and coconut together, combine with sour cream and pineapple juice (add more juice if you'd like it sweeter, but make sure to not add too much so it doesn't get runny). Stir in most of the lime zest. Reserve just a bit to garnish if desired. Place in the refrigerator.
- Drain marinade from the shrimp. Heat Simply Sunflower Oil in a cast iron skillet until hot.
- Place shrimp in the hot skillet, and sprinkle tops with Spice Isle Tropical Heat Seasoning Rub. Cook for one minute, flip them over and brush on Spice Isle Tropical Heat Sauce, cook for 2 minutes. Flip over and brush the sauce on the other side. Cook for about a minute more. Shrimp are done when they are pink. Make sure to not overcook or they will be rubbery!
- Serve with Pineapple Coconut Dip. Also delicious on toasted baguette slices, just remember to remove the tails!