Jerk Or Island Shrimp Recipe

Name: Jerks of the Caribbeans Jerk Or Island Shrimp Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 0.5 cups large shallots or yellow onion; 4 tbs garlic cloves; 0.5 cups fresh scallions (green onions), chopped; 2 tbs fresh thyme leaves; 1 tbs fresh or ground allspice; 0.5 tsp ground cinnamon; 0.25 tsp ground nutmeg; 1 tbs brown sugar (packed); 2 tbs soy sauce or tamari; 2 tbs fresh lime juice; 1 tbs dark rum (optional); 2 tbs vegetable oil or olive oil; 0.5 tsp scotch bonnet or habanero pepper (stemmed, seeded if desired); 1 tsp salt; 0.5 tsp black pepper; 1 lbs large shrimp, peeled and deveined; 1 tbs olive oil or neutral oil (for cooking); 4 pieces lime wedges (for serving); 2 tbs fresh cilantro or parsley, chopped (optional garnish); 0.25 tsp red pepper flakes or extra hot pepper (optional)

Inspired by Jerks of the Caribbean

Time35m

Serves4

Make Jerk Or Island Shrimp Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade / Jerk Seasoning

1/2 cups large shallots or yellow onion

4 tbs Garlic cloves

1/2 cups fresh scallions (green onions), chopped

2 tbs fresh thyme leaves

1 tbs fresh or ground allspice

1/2 tsp Ground cinnamon

1/4 tsp ground nutmeg

1 tbs brown sugar (packed)

2 tbs soy sauce or tamari

2 tbs Fresh lime juice

1 tbs dark rum (optional)

2 tbs vegetable oil or olive oil

1/2 tsp scotch bonnet or habanero pepper (stemmed, seeded if desired)

1 tsp Celtic sea salt

1/2 tsp black pepper

Shrimp and Finishing

1 lbs large shrimp, peeled and deveined

1 tbs olive oil or neutral oil (for cooking)

4 pieces Lime wedges (for serving)

2 tbs fresh cilantro or parsley, chopped (optional garnish)

1/4 tsp red pepper flakes or extra hot pepper (optional)

Method

Marinade / Jerk Seasoning

Prepare aromatics

Peel and roughly chop the shallot or onion. Peel the garlic. Trim and roughly chop the scallions. If using a fresh scotch bonnet or habanero, remove stem and halve; if you want less heat, remove seeds and membranes and use only half pepper (about 1/2 tsp when minced).

Make the jerk paste

In a food processor or blender combine the chopped shallot/onion, garlic, scallions, thyme, allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, rum (if using), oil, scotch bonnet (or habanero), salt, and black pepper. Pulse until you have a coarse-smooth paste. Scrape down sides and blend again if needed. The paste should be thick but spreadable; if too thick add 1 teaspoon water or oil at a time.

Taste and adjust

Taste a tiny bit (avoid the raw pepper seed heat) and adjust seasoning: add more salt, lime juice, or brown sugar for balance. If this will be used immediately on raw shrimp, aim for pronounced seasoning since cooking will mellow flavors.

Shrimp and Finishing

Marinate the shrimp

Place the peeled and deveined shrimp in a bowl or zip-top bag. Add about 2 to 3 tablespoons of the prepared jerk paste — enough to coat the shrimp evenly but not drown them. Toss or massage gently to coat. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours for more flavor. (If refrigerating, remove 20–30 minutes before cooking to take the chill off.)

Cook the shrimp (stovetop method)

Heat 1 tablespoon oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add marinated shrimp in a single layer, leaving space so they sear rather than steam. Cook 1 to 2 minutes per side (depending on size) until shrimp are opaque and just cooked through with a slight char at the edges. Do not overcook. If there is leftover paste in the bowl, you can add 1 teaspoon to the pan while shrimp cook for more glaze.

Alternate: Grill

Thread shrimp onto skewers (if using wooden skewers soak them 30 minutes beforehand). Grill over medium-high heat 1–2 minutes per side until opaque and slightly charred. Brush with extra marinade during cooking once or twice, discarding any marinade that contacted raw shrimp.

Finish and serve

Transfer cooked shrimp to a serving platter. Sprinkle with chopped cilantro or parsley and red pepper flakes if using. Serve immediately with lime wedges to squeeze over. These shrimp go well with rice and peas, coconut rice, fried plantains, or a fresh slaw.