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Jerk Shrimp Tostadas with Minted Melon Salsa

BT Calgary | posted Thursday, Sep 28th, 2017

Courtesy Chef Lynn Crawford


  • 1 pound (450 g) large shrimp (size 21–25), peeled and deveined

Jerk Seasoning

  • 1 bunch green onions, trimmed and coarsely chopped or 2 Scotch bonnet peppers
  • 2 tablespoons (30 mL) chopped thyme
  • 2 teaspoons (10 mL) ground allspice
  • 2 teaspoons (10 mL) cinnamon
  • 1 teaspoon (5 mL) nutmeg
  • 1 tablespoon (15 mL) dark brown sugar 2 teaspoons (10 mL) kosher salt
  • 2 teaspoons (10 mL) black pepper
  • ¼ cup (60 mL) white vinegar
  • 2 tablespoons (30 mL) olive oil, plus extra for brushing shrimp

Minted Melon Salsa

  • 2 cups (500 mL) diced honeydew melon
  • 1 teaspoon (5 mL) finely chopped mint 1 teaspoon (5 mL) minced jalapeño
  • pepper
  • 2 tablespoons (30 mL) lime juice
  • 1 tablespoon (15 mL) honey

To Serve

  • 4 crispy corn tostadas
  • 1 cup (250 mL) shredded Little Gem lettuce
  • Cilantro leaves Lime wedges
  • Chipotle Aïoli


Make the Jerk Seasoning

  • In a blender, combine green onions, peppers, thyme, allspice, cinnamon, nutmeg, brown sugar, salt, black pepper, vinegar and oil. Process until blended. This seasoning can be refrigerated in an airtight container for up to 5 days.

Make the Minted Melon Salsa

  • In a medium bowl, gently toss together melon, mint, jalapeño, lime juice and honey until combined. Cover and refrigerate until ready to serve.

Prepare the Shrimp

  • Place shrimp in a bowl and toss with ½ cup (125 mL) Jerk Seasoning until fully coated. Allow to marinate for 30 minutes at room temperature.
  • Preheat and prepare the grill for direct cooking over medium heat.
  • Lightly brush the shrimp with oil and then season them with more of the Jerk Seasoning. Brush the cooking grates clean. Grill the shrimp over direct high heat, with the lid closed as much as possible, until slightly firm on the surface and opaque in the centre, 2 to 4 minutes, turning once. Remove from the grill and set aside.

Assemble the Tostadas

  • Place a tostada on each plate, top with lettuce, shrimp and Minted Melon Salsa. Serve immediately garnished with cilantro leaves, lime wedges and a dollop of chipotle aïoli.

— Serves 4 —