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Ingredients
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Shrimp & Marinade
Finish & Garnish
To Serve (suggestions)
Method
Shrimp & Marinade
- 1
Prepare shrimp
Rinse the shrimp under cold water and pat dry with paper towels. If not already done, peel and devein the shrimp, leaving tails on or off as preferred. Place shrimp in a medium bowl.
- 2
Make marinade
In a separate bowl, whisk together lime juice, orange juice, olive oil, light brown sugar, soy sauce, minced garlic, ground allspice, thyme, cumin, smoked paprika, chopped scotch bonnet (if using), salt, and black pepper until the sugar is mostly dissolved and ingredients are combined.
- 3
Pour the marinade over the shrimp and toss until all shrimp are evenly coated. Cover and refrigerate for 15–30 minutes. Do not marinate longer than 1 hour, as citrus will begin to 'cook' the shrimp and make the texture tough.
Cook & Finish
- 4
Preheat pan
Heat a large skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes).
- 5
Sear shrimp
Add 1 tablespoon olive oil (reserve if needed) to the hot pan. Remove shrimp from the marinade, letting excess drip off but do not wipe completely dry. Arrange shrimp in a single layer without overcrowding. Cook for 1.5–2 minutes on the first side until edges begin to turn pink and golden. Flip and cook another 1–2 minutes until shrimp are opaque and just cooked through (internal temperature ~120–125°F / 49–52°C). Total cooking time should be about 3–4 minutes depending on size.
- 6
Add butter and reduce sauce
Reduce heat to medium. Push shrimp to one side, or remove briefly if pan is very crowded. Add the tablespoon of butter to the pan and pour any remaining marinade into the pan (if you reserved some separately before adding raw shrimp, add that now and simmer briefly for 30–60 seconds to reduce and make a glaze). Spoon the buttery glaze over the shrimp for 30–60 seconds until sauce is slightly thickened and coats the shrimp.
- 7
Taste and adjust seasoning with a pinch more salt or lime juice if needed.
Finish & Serve
- 8
Garnish
Remove pan from heat. Sprinkle chopped cilantro (or parsley) and sliced green onions over the shrimp. Give a squeeze of fresh lime juice over the top.
- 9
Serve
Serve the Caribbean shrimp immediately over cooked rice (coconut rice recommended), with lime wedges and warm tortillas or toasted baguette slices if desired.
- 10
Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking.