Jamaican Jerk Shrimp Recipe

Jamaican Jerk Shrimp – This mouthwatering dish gets its name from the famous “Jerk seasoning” originating in the Caribbean. Picture a harmonious blend of Caribbean-inspired spices and dried herbs that come together to create a sweet, smoky, earthy, and spicy flavor profile.

Traditionally, Jerk seasoning includes ingredients like paprika, onion powder, garlic powder, cayenne pepper, dried thyme, dried parsley, allspice, nutmeg, cinnamon, salt, and pepper. However, in my version of the Jerk Shrimp recipe, I’ve added a touch of creativity. I’ve replaced the cayenne pepper with ground chipotle chile pepper to give it a unique twist. Additionally, I’ve introduced ground ginger for an extra layer of aromatic goodness. But fear not, the essence and magic of the original seasonings are still present.

As you embark on this culinary adventure, get ready to indulge in the explosion of flavors that Jamaican Jerk Shrimp brings to your table. The tantalizing combination of spices will transport you straight to the Caribbean, with each bite delivering a delightful balance of sweetness, smokiness, earthiness, and a gentle kick of heat.

So gather your ingredients, unleash your inner chef, and let’s dive into the world of Jamaican Jerk Shrimp together. Get ready to savor a sensational dish that will leave you craving more of those irresistible Caribbean flavors!

INGREDIENTS

JERK SHRIMP

• 1 pound medium shrimp raw, peeled, deveined
• 1 tablespoon olive oil

MARINADE

• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon honey
• 1 tablespoon ketchup
• 1 tsp EACH chipotle chili powder, paprika
• 1/2 tsp EACH garlic powder, onion powder, allspice
• 1/4 tsp EACH ground ginger, dried thyme, salt
• Pinch cinnamon and nutmeg

GARNISH

• 2 tablespoons finely chopped fresh parsley

INSTRUCTIONS

1. Add marinade ingredients to a freezer bag or medium bowl and whisk to combine. Add shrimp and marinate at room temperature for 15-30 minutes or in the refrigerator for up to 60 minutes (no more!).
2. Heat one tablespoon of olive oil over medium-high heat in a large skillet. Add shrimp and marinade and cook approximately 3 minutes per side, or just until opaque and cooked through. Toss with fresh parsley.

NOTES

HOW TO COOK SHRIMP IN THE OVEN

1. Preheat oven to 400 degrees F.
2. Line a baking sheet with foil and spray with cooking spray.
3. Line shrimp in a single layer so it isn’t touching.
4. Roast for 6 to 8 minutes or opaque.

HOW TO GRILL SHRIMP

1. Take care to soak wooden skewers for at least an hour if using them so they don’t catch fire.
2. Thread shrimp onto skewers.
3. Grease and heat the grill or grill pan over medium-high heat.
4. Add skewers in a single layer without touching them. Cook shrimp for 2-3 minutes on each side or until shrimp has become pink and opaque.

SERVING SUGGESTIONS

• This Jerk Shrimp recipe can be served plain with any of the below side ideas such as rice, pineapple, and veggies or it can be served as salad or wraps. Even though Jerk Shrimp is not Mexican, I love also love making it the star of Mexican-inspired dishes such as tacos, burrito bowls, etc. with plenty of pineapple salsa.
• Jerk Shrimp Salad. Follow my instructions for my Caribbean Shrimp and Avocado Salad (AMAZING!) or go super simple and add Jerk Shrimp to some greens along with some tropical fruit and cashews.
• Skewers. Make Jerk Shrimp Kabobs by adding shrimp, pineapple, bell peppers, and other vegetables of choice to the skewers.
• Jerk Shrimp Tacos or Lettuce Wraps. Pile Jerk Shrimp in flour tortillas or bib lettuce and top with mango salsa, pineapple salsa, corn salsa, or black bean and corn salsa and avocado crema.
• Jerk Shrimp Quesadillas. Sandwich shrimp, Monterrey Jack Cheese, black beans, and cilantro in between two flour tortillas and toast in a skillet to golden, cheesy perfection. Serve with pineapple salsa or mango salsa, pico de gallo, salsa, chopped avocados, guacamole, and/or crema.
• Jerk Shrimp Burritos: Layer a burrito-size tortilla with cilantro lime rice or pineapple rice, black or pinto beans, cheese, Jerk Shrimp, guacamole, sour cream, and lettuce. Serve with additional sour cream and pineapple salsa or mango salsa.
• Jerk Shrimp Bowls: Layer cilantro lime rice or pineapple rice with black beans, shrimp, chopped lettuce or slaw, pineapple or mango salsa, and your favorite creamy topping such as sour cream/Greek yogurt or I highly recommend either Tomatillo Avocado Ranch or Cilantro Lime Dressing.
• Jerk Shrimp Tostadas. Layer a tostada with refried beans or avocado mash, top with shrimp, lettuce or slaw, cilantro, avocados, sour cream, cotija cheese or queso fresco, etc., and pineapple salsa or mango salsa.
• Jerk Shrimp Nachos: Pile thick restaurant-style tortilla chips with cheese and beans and bake. Top with shrimp and toppings such as jalapenos, salsa, sour cream, guacamole, and pineapple or mango salsa.
• Jerk Shrimp Pasta. Toss some Jerk Shrimp with pasta such as angel hair or spaghetti along with some hot melted butter. If you’re feeling a little fancier, it also is AMAZING with Cacio e Pepe (highly recommend), Sun-Dried Tomato Fettuccine or Fettuccine Alfredo. You can also go low-carb and serve garlic shrimp with zoodles or spaghetti squash.
• Jerk Shrimp Mac and Cheese: stir shrimp into your favorite Mac and Cheese recipe at the end of cooking.

HOW TO STORE

Storage: Jerk Shrimp should be stored in an airtight container in the refrigerator. When properly stored, it is good for up to three days.
Microwave: Microwave for 30 seconds, then continue to heat at 20-second intervals until warmed through.
Stove: For larger portions, reheat gently on the stove just until warmed through. The key is to warm the shrimp and not cook the shrimp any further.