Island Spice Shrimp Recipe

Name: Jerks of the Caribbeans Island Spice 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 tbs light brown sugar; 2 tbs olive oil; 2 tsp minced garlic (about 2 cloves); 1 tsp grated fresh ginger; 1 tsp ground allspice; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp crushed red pepper flakes (adjust to heat preference); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tbsp fresh cilantro, chopped (for garnish); 1 tbsp unsalted butter; 0.5 cup coconut milk (light or regular); 1 tbsp orange marmalade or pineapple jam (for tropical sweetness); 1 tsp lime zest (optional, for brightness); 1 each scallions, thinly sliced (optional garnish)

Inspired by Jerks of the Caribbean

Time30m

Serves4

Make Island Spice Shrimp Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Shrimp

1 lb large shrimp (peeled, deveined, tails on or off)

2 tbsp Fresh lime juice

1 tbsp Aged soy sauce

1 tbs light brown sugar

2 tbs olive oil

2 tsp minced garlic (about 2 cloves)

1 tsp grated fresh ginger

1 tsp ground allspice

1 tsp Smoked paprika

1 tsp Ground cumin

1 tsp crushed red pepper flakes (adjust to heat preference)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbsp fresh cilantro, chopped (for garnish)

Pan Sauce & Finish

1 tbsp Unsalted butter

1/2 cup coconut milk (light or regular)

1 tbsp orange marmalade or pineapple jam (for tropical sweetness)

1 tsp lime zest (optional, for brightness)

1 each scallions, thinly sliced (optional garnish)

Method

Marinade & Shrimp

Prepare shrimp

Rinse shrimp and pat dry thoroughly with paper towels. Place in a medium bowl large enough to toss with marinade.

Make marinade

In a small bowl combine lime juice, soy sauce, light brown sugar, olive oil, minced garlic, grated ginger, ground allspice, smoked paprika, ground cumin, crushed red pepper flakes, kosher salt and black pepper. Whisk until sugar dissolves and ingredients are evenly distributed.

Marinate

Pour marinade over the shrimp and toss until each shrimp is coated. Cover and refrigerate for 15–30 minutes (no more than 1 hour) to allow flavors to develop without the acid starting to 'cook' the shrimp.

Cooking & Pan Sauce

Heat pan

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon olive oil (from the marinade amount if reserved) or a little additional oil if pan looks dry.

Sear shrimp

Remove shrimp from the marinade, letting excess drip off (reserve marinade). Working in a single layer, place shrimp in the hot pan and sear 1.5–2 minutes per side until pink and just cooked through. Avoid overcrowding; cook in batches if necessary. Transfer cooked shrimp to a plate and tent with foil to keep warm.

Deglaze & build sauce

Lower heat to medium. Add unsalted butter to the same pan and swirl to melt, scraping up browned bits with a wooden spoon. Carefully pour in reserved marinade and bring to a gentle simmer for 1 minute to reduce slightly and to cook any raw marinade. Stir in coconut milk and orange marmalade (or pineapple jam). Simmer 2–3 minutes until sauce thickens slightly and becomes glossy. Taste and adjust seasoning — add a pinch of salt or a squeeze of lime if desired.

Finish

Return shrimp to the pan and toss gently to coat in the sauce for 30–60 seconds to reheat. Stir in lime zest and chopped cilantro. Remove from heat.

Serve

Transfer shrimp and sauce to a serving platter or plate over steamed rice, coconut rice, or a bed of greens. Garnish with sliced scallions and additional cilantro. Serve immediately.