What makes it island-style for me? Spicy, just the right amount of sweet, and lots of zesty, bright flavors. The best part is that this dish only takes me 20 minutes to make with a few simple ingredients I keep on hand.
Whether I’m cooking indoors or firing up the grill outside, these shrimp are versatile. I love serving them over rice, in tacos, salads, or wraps. It’s all about enjoying that delicious Caribbean flavor in every bite!.
One look at my Jerk Shrimp, and you can guess that this is not your average shrimp dinner. They are loaded with flavors, and the inspiration behind them is my love for anything Jerk.
Most of the time, I make Jerk Chicken here. I wanted to give my favorite seafood the same island flavors, so I Today I decided to use dry Jerk Seasoning for this recipe, instead of Jerk Marinade. But you can use either one of them, or a little of both for a flavor BOMB.
Jerk shrimp is a popular Caribbean dish that is full of robust, bold flavors The combination of spices and herbs gives it a sweet, smoky, and slightly spicy kick that is so addicting. While you can easily find jerk shrimp at many restaurants, it’s even better when you make it at home.
With just a few simple ingredients and steps, you can have restaurant-quality jerk shrimp coming off your stove or grill in no time. In this article, I’ll walk you through everything you need to know to make tender, juicy jerk shrimp bursting with flavor.
What is Jerk Shrimp?
Jerk shrimp gets its name from the popular Jamaican jerk seasoning that goes into the dish. Jerk seasoning is a blend of warm spices like paprika thyme allspice, cinnamon, and nutmeg combined with spicy chiles. This creates a sweet and spicy flavor profile.
Traditionally, jerk seasoning is used to marinate meat before grilling or smoking it over fragrant wood. The smoking infuses the meat with that signature smoky jerk flavor.
While jerk shrimp skips the smoking step, the quick marinade gives it all the sweet spicy and smoky essence of traditional jerk in a fast and easy recipe.
Choosing the Right Shrimp
One of the keys to great jerk shrimp is starting with high-quality shrimp. Here are a few things to look for:
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Wild-caught shrimp – Wild shrimp will have better texture and flavor over farm-raised varieties. Opt for shrimp caught in U.S. waters if possible.
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Raw, shell-on shrimp – You’ll get the best results when marinating raw shrimp rather than pre-cooked. Leave the shells on for more flavor.
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Medium size (31-40 count) – The medium size range provides the best balance of ease of eating and ideal texture. Larger shrimp can become rubbery.
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Frozen is fine – Frozen shrimp is flash-frozen at peak freshness, so don’t shy away from the freezer section. Just thaw it first.
How to Prepare the Shrimp
Preparing raw shrimp is a cinch. Here are the quick steps:
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Thaw frozen shrimp by placing in a colander under cold running water for 10-20 minutes if needed.
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Peel the shells, leaving the tails intact for presentation and flavor.
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Use a paring knife to devein the shrimp by making a shallow cut down the back to expose the vein. Remove it by lifting it out.
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Rinse the peeled, deveined shrimp and pat dry thoroughly with paper towels.
Making the Jerk Shrimp Marinade
The marinade for jerk shrimp is quick, easy, and full of flavor. Here is what you’ll need:
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Olive oil – Use a good quality extra virgin olive oil.
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Lime juice – Freshly squeezed is best, but bottled lime juice works too.
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Soy sauce – Go for a reduced sodium variety.
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Honey – Help balance out the spice and saltiness.
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Ketchup – Adds sweetness, tang, and flavor.
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Jerk seasoning – Use a store-bought blend or make your own (recipe below).
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Garlic – Minced or grated fresh garlic.
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Thyme – Dried or fresh thyme leaves.
Homemade Jerk Seasoning
- 1 tablespoon paprika
- 1 1/2 teaspoons ground allspice
- 1 teaspoon dried thyme
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
Simply combine all the homemade jerk seasoning ingredients in a small bowl and mix well. You’ll have enough for multiple batches of shrimp.
To Make the Marinade:
Whisk together the olive oil, lime juice, soy sauce, honey, ketchup, jerk seasoning, garlic, and thyme in a medium bowl.
Marinating the Shrimp
Next, it’s time to marinate the shrimp in the flavorful jerk mixture:
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Add the peeled, deveined shrimp to the bowl and toss to evenly coat.
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Cover and refrigerate for 15-30 minutes. Don’t marinate much longer or the shrimp will become mushy.
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Occasionally turn and mix the shrimp as it marinates.
Cooking the Jerk Shrimp
You have options when it comes to cooking your jerk shrimp. The two easiest methods are pan frying or grilling.
To Pan Fry:
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Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
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When hot, add the shrimp with the marinade and cook for 2-3 minutes per side until opaque.
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Work in batches to avoid overcrowding the pan and steaming the shrimp.
To Grill:
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If using wooden skewers, soak them for at least 30 minutes first to prevent burning.
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Thread the shrimp onto the skewers, keeping them close together.
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Grill the shrimp skewers over direct medium-high heat for 2-3 minutes per side.
No matter which cooking method you use, watch the shrimp carefully to avoid overcooking. Jerk shrimp cooks very quickly. It’s done when the flesh turns opaque white/pink.
Serving Suggestions
Jerk shrimp is extremely versatile. Here are some of my favorite ways to serve it:
- Over white rice or coconut rice
- In tacos or tostadas with mango salsa
- On skewers as an appetizer
- In salads
- Over pasta or cauliflower rice
- In quesadillas or fajitas
- On nachos
- In sandwiches or wraps
- On its own as a protein
A squeeze of fresh lime juice when serving adds a nice bright pop of flavor. Some chopped fresh cilantro or scallions also make a tasty garnish.
Tips for Making the Best Jerk Shrimp
Follow these tips for jerk shrimp that’s bursting with flavor every time:
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Pat the shrimp very dry before marinating so the seasoning sticks.
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Use a large skillet when pan frying to prevent steaming. Work in batches if needed.
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Grill the shrimp over very hot but not blazing heat. Clean and lightly oil the grates.
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Don’t overcook the shrimp! It will go from perfect to rubbery quickly.
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Let the shrimp rest for 1-2 minutes after cooking before serving.
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Adjust the jerk seasoning or cayenne to your desired spice level.
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Add other seafood like scallops or fish to the skewers for variety.
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Switch up the marinade ingredients, like using mango nectar or pineapple juice instead of ketchup.
FAQs
Can I use already cooked shrimp?
It’s best to use raw shrimp to allow the flavors to really penetrate the meat when marinating. Pre-cooked shrimp can dry out and overcook very quickly.
How long does jerk shrimp last in the fridge?
Properly stored in an airtight container, jerk shrimp will keep for 3-4 days in the refrigerator. Reheat gently before serving.
What’s the difference between jerk seasoning and Cajun seasoning?
While they are both bold and spicy, jerk uses more warm spices like allspice, nutmeg, and cinnamon while Cajun favors herbs like oregano, basil, and marjoram.
Can I make jerk shrimp on a skewer in the oven?
Yes! Thread marinated shrimp on skewers and place them on a foil-lined baking sheet. Bake at 400°F for 5-7 minutes until cooked through, turning halfway.
What protein can I use instead of shrimp?
Chicken, pork tenderloin, fish like mahi mahi, and even lamb or game meats like venison work well with jerk seasoning too. Adjust cook times as needed.
The Final Touches on Perfect Jerk Shrimp
With a quick marinade and minimal ingredients, you can enjoy restaurant-caliber jerk shrimp at home with ease. Adjust the heat to your preferences and get creative with serving suggestions. Impress guests at your next cookout by grilling up a batch of this island favorite.
What Type of Shrimp to Use
I recommend using jumbo or colossal shrimp for Jerk shrimp. If they are wild caught, that’s the best kind. Either fresh or frozen both can for these spicy Caribbean style shrimp.
If using frozen shrimp, make sure you thaw the shrimp completely and pat dry before using. I like to keep the tail on, but that’s a personal preference.
- Shrimp
- Garlic
- You can use dried thyme instead of fresh thyme if you don’t have any on hand.
- Honey – Balances the spicy notes.
- Soy sauce: To add a little umami to the heat
- Lime – Gives a good tang to seafood.
- Salt – To taste.
- Jerk seasoning: Hence the name Jerk shrimp. The signature jerk flavors. The jerk seasoning we use today is from the store, but it’s very easy to make your own. 1 teaspoon of dried thyme, 1 teaspoon of paprika, 1 teaspoon of red chili flakes, 1 teaspoon of allspice, 1 teaspoon of nutmeg, 1 teaspoon of cayenne pepper, and 1 teaspoon of sea salt.
- Olive oil – For stovetop method.
1. Mix: I put the shrimp in a bowl with everything else but the olive oil and let it sit in the fridge for 30 to 60 minutes.
2. Cook: The jerk shrimp are cooked in one of the two ways below, depending on my mood and the day.
I heat olive oil over medium-high heat in a large skillet. Then I add the shrimp and the marinade. I cook them for three minutes on each side, or until they’re opaque and done.
On nice days, I preheat the grill to medium-high heat. The shrimp are then put on skewers and grilled for two to three minutes on each side, until they are fully cooked.
- Before I add the seasoning rub and marinade to frozen shrimp, I always make sure they are completely thawed and pat them dry with a paper towel. This helps prevent excess water from diluting the marinade.
- I like to marinate my shrimp for 30-60 minutes. That’s long enough for the seasonings to get into the shrimp’s soft flesh. Marinating them for too long can make them break apart.
- I always use a big skillet so they can cook in one layer and not too close together, which can cause them to steam instead of char.
- To make the recipe go further, I sometimes make shrimp skewers by putting bell pepper and pineapple chunks on the shrimp.
- This Caribbean-style shrimp is great in bowl meals. I just put them on a bed of rice and serve them with mango salsa and lots of lime. Make Jamaican Rice and Peas if you really want to go all out.
- Jerk Shrimp Tacos are absolutely phenomenal, and binge worthy.
- Jerk Shrimp Salad: I put them on salads sometimes. Even on Caesar, making Jerk Caesar salad. How cool!!.
- Jerk Shrimp Pasta: I love mixing jerk shrimp with creamy pasta like our Alfredo, Primavera, or Pesto pasta.
- Making a great sandwich or putting them in your favorite wrap is easy.
- Between Burritos and Quesadillas: I cut them up and put them in my burritos and quesadillas.
- We have great Surf and Turf Nachos if you want some food. Simply make jerk style shrimp for that recipe.
- Some special days, I serve them atop some creamy Grits. Jerk Shrimp & Grits, YUM!.
Make my Jamaican style shrimp for a quick weeknight dinner, or save it for some special taco night. You won’t get enough of this island favorite.
Remember that you can always turn up or down the heat; the shrimp will still have all the other flavors that make the spice level better.
There is always something delicious coming out of my kitchen. I am glad that you are with us on this delicious journey called GypsyPlate. It shows in that our followers keep growing day by day. Thank you….
What is Jamaican Jerk?
Jerk is a Jamaican style of cooking. This rustic, traditional home cooking method, with it’s unique seasoning, is the Caribbean way to barbecue. In this way of cooking, you rub or marinate the meat in a sauce or dry rub and then grill it over open fires. Chicken, beef, fish, or other meat that has been marinated in smoke and spices tastes smoky, spicy, and zesty.
The word “jerk” is thought to have come from the English translation of the Spanish word “Charqui,” which means dried, preserved meat strips like jerky today. By salting and smoking the meat, the jerk method suggests that it may have begun as a way to keep wild boar meat fresh.
The seasoning rub for these jerk shrimp gives them the classic jerk flavors, and they also use honey, soy sauce, and lime to give them a sweet and spicy kick.
Jamaican Jerk Seasoning is a famous rub all over Caribbean. There are a lot of different kinds, but most of the time it has nutmeg, allspice, cayenne, red chili flakes, cinnamon, sugar, thyme, onion powder, garlic powder, salt, and pepper in it.
