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Jerk Shrimp Recipe

Name: Jerks of the Caribbeans Jerk Shrimp Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1 lb large raw shrimp (peeled and deveined, tails on or off as preferred); 3 stalks green onions (scallions), chopped; 0.5 cup yellow onion, roughly chopped; 0.5 cup cilantro leaves and stems, packed; 1 tbs fresh thyme (leaves); 3 cloves garlic cloves; 1 tbs fresh ginger, peeled and chopped; 1 pepper scotch bonnet or habanero pepper, seeded for milder heat; 1 tbs brown sugar (light or dark); 1 tbs soy sauce; 2 tbs fresh lime juice; 2 tbs olive oil; 1 tsp allspice (ground); 0.25 tsp ground cinnamon; 0.25 tsp ground nutmeg; 1 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper; 1 tbs butter (unsalted); 1 tsp vegetable oil or neutral oil; 1 fruit lime wedges (for serving); 2 tbs fresh cilantro (chopped, for garnish); 2 tbs optional: chopped scallions (for garnish)

Inspired by Jerks of the Caribbean

Time40m

Serves4

Make Jerk Shrimp Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Jerk Marinade

1 lb large raw shrimp (peeled and deveined, tails on or off as preferred)

3 stalks green onions (scallions), chopped

1/2 cup yellow onion, roughly chopped

1/2 cup cilantro leaves and stems, packed

1 tbs fresh thyme (leaves)

3 cloves Garlic cloves

1 tbs fresh ginger, peeled and chopped

1 pepper scotch bonnet or habanero pepper, seeded for milder heat

1 tbs brown sugar (light or dark)

1 tbs Aged soy sauce

2 tbs Fresh lime juice

2 tbs olive oil

1 tsp allspice (ground)

1/4 tsp Ground cinnamon

1/4 tsp ground nutmeg

1 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

To Cook & Finish

1 tbs butter (unsalted)

1 tsp vegetable oil or neutral oil

1 fruit Lime wedges (for serving)

2 tbs fresh cilantro (chopped, for garnish)

2 tbs optional: chopped scallions (for garnish)

Method

Jerk Marinade

Prepare shrimp

Rinse the shrimp and pat dry with paper towels. If they are not already deveined and peeled, remove shells leaving tails if preferred; butterfly or score the back and remove the vein.

Make the marinade

In a food processor or blender combine chopped green onions, chopped yellow onion, cilantro, thyme leaves, garlic, ginger, scotch bonnet (start with half if you prefer less heat), brown sugar, soy sauce, lime juice, olive oil, ground allspice, cinnamon, nutmeg, smoked paprika, salt, and black pepper. Blend until mostly smooth, scraping down the sides once. Taste carefully (use a small amount on a spoon): adjust salt, lime, or sugar as needed.

Marinate shrimp

Place the shrimp in a bowl or resealable bag. Pour about three quarters of the marinade over the shrimp and toss to coat thoroughly. Reserve the remaining marinade for basting. Cover and refrigerate for 15–30 minutes if you plan to cook immediately (shrimp only needs a short time), or up to 2 hours for a slightly deeper flavor. Do not marinate longer than 2 hours because the acid in the lime can start to 'cook' the shrimp.

To Cook & Finish

Preheat and prepare pan or grill

If using a grill, preheat to medium-high and oil the grates. If using a skillet, heat a large heavy skillet or cast-iron pan over medium-high heat and add the vegetable oil and butter. Let the fat heat until shimmering and butter is foamy.

Cook shrimp

Remove shrimp from the marinade, letting excess drip off. Add shrimp to the hot pan or place on the grill in a single layer without crowding. Cook 1.5–2 minutes per side (total 3–4 minutes) until shrimp are opaque and just cooked through. If using leftover marinade, bring it to a boil in a small saucepan and simmer 1–2 minutes to kill bacteria, then baste shrimp once during the last minute of cooking for extra glaze. Avoid overcooking.

Finish

Transfer cooked shrimp to a platter. Immediately squeeze fresh lime juice over the shrimp, sprinkle chopped cilantro and optional scallions. Serve hot.

Serving suggestions

Serve jerk shrimp with rice and peas, coconut rice, grilled vegetables, or as a taco/filling for wraps. Offer lime wedges on the side.