Name: Island Wing Company Grill & Bar - Tamayas Caribbean Shrimp Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1 lb large shrimp (peeled, deveined, tails on or off); 2 tbsp fresh lime juice; 1 tbsp soy sauce; 1 tbsp olive oil; 1 tsp brown sugar (light or dark); 2 cloves garlic (minced, about 2 cloves); 1 tsp fresh ginger (grated); 1 tsp ground allspice; 1 tsp smoked paprika; 0.25 tsp cayenne pepper; 0.5 tsp salt; 0.25 tsp black pepper (freshly ground); 2 tbsp unsalted butter; 0.25 cup fresh orange juice; 1 tbsp light rum or dark rum (optional); 1 tbsp honey; 2 each scallions (thinly sliced, white and green parts separated); 2 tbsp fresh cilantro (chopped); 4 each lime wedges; 2 tbsp toasted coconut flakes (optional); 12 each crusty bread or crostini (optional)

Method

Shrimp & Marinade

Prepare Shrimp

Pat the shrimp dry with paper towels and place them in a medium bowl.

In a small bowl whisk together lime juice, soy sauce, olive oil, brown sugar, minced garlic, grated ginger, ground allspice, smoked paprika, cayenne, salt, and black pepper until sugar begins to dissolve.

Pour the marinade over the shrimp and toss to coat evenly. Cover and refrigerate for 15–30 minutes (no longer than 30 minutes to avoid the acid beginning to 'cook' the shrimp).

Caribbean Sauce / Glaze

About 10 minutes before cooking the shrimp, finely slice the scallions separating white and green parts. Juice the orange and measure out the rum, honey, and butter.

In a small saucepan over medium heat, melt the butter. Add the scallion whites and cook 1–2 minutes until softened. Stir in orange juice, rum (if using), and honey. Bring to a gentle simmer and cook 2–3 minutes until slightly reduced and glossy. Remove from heat and stir in chopped cilantro and scallion greens. Keep warm.

Cook Shrimp

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add a light drizzle (about 1 tsp) of olive oil and swirl to coat.

Remove shrimp from marinade, letting excess drip off (reserve the marinade bowl). Arrange shrimp in a single layer in the hot pan without crowding; cook in batches if necessary.

Sear shrimp 1.5–2 minutes per side (depending on size) until pink and opaque and a light char forms. Do not overcook.

If you reserved marinade and want extra glaze: after flipping the shrimp, pour the reserved marinade into the pan and cook 1 minute more to reduce and slightly caramelize, stirring so it coats the shrimp and cooks off alcohol/acid.

Remove shrimp to a warm plate.

Pour the prepared Caribbean sauce over the cooked shrimp and gently toss to coat. Taste and adjust with a pinch of salt or a squeeze of lime if needed.

To Serve

Transfer shrimp to a serving platter. Sprinkle toasted coconut flakes (if using) and additional chopped cilantro or scallion greens for color.

Serve immediately with lime wedges and crusty bread or crostini to mop up the sauce.