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A cast iron skillet filled with Spicy Jerk Shrimp, garnished with chopped green onions and lime wedges, rests on a textured blue surface with a green cloth nearby.
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Jerk Shrimp

Bold, flavorful jerk shrimp made with a homemade scotch bonnet jerk marinade. Ready in 30 minutes on the stovetop or grill. Serve over rice, in tacos, or as an appetizer.
Prep Time10 minutes
Cook Time5 minutes
Marinating15 minutes
Course: Main Course
Cuisine: Jamaican
Keyword: Jamaican jerk shrimp, jerk shrimp, jerk shrimp recipe
Servings: 4
Calories: 80kcal
Author: Mike Hultquist

Ingredients

  • 1.5 lbs large shrimp 16/20 or 21/25 count, peeled and deveined, tails on or off
  • ½ cup jerk marinade from my Jerk Marinade Recipe
  • 1 tablespoon olive oil for cooking
  • Salt and pepper to taste
  • Lime wedges for serving
  • Fresh cilantro or scallions for garnish

Instructions

  • Prepare a batch of my homemade jerk marinade. You'll use about ½ cup for the shrimp. Reserve the rest. You can use it as a pan sauce or save it for another use (it keeps in the fridge for a week, or freeze it).
  • Pat the shrimp dry and add them to a bowl with ½ cup of the jerk marinade. Toss to coat. Cover and refrigerate for 15-30 minutes. Don't go longer than 30 minutes - the citrus and vinegar in the marinade will start to break down the shrimp and affect the texture.
  • Heat a large cast iron skillet or heavy pan over medium-high heat. Add the olive oil and let it get hot. Remove the shrimp from the marinade (shake off excess) and cook in a single layer, 2 minutes per side, until pink, opaque, and slightly charred at the edges. Work in batches if needed. Don't crowd the pan.
  • Make a quick pan sauce (optional but recommended). After the shrimp come out, reduce heat to medium and add 3-4 tablespoons of reserved (unused) jerk marinade to the pan. Let it bubble and reduce for 1-2 minutes into a glaze. Spoon over the shrimp.
  • Garnish with lime wedges and fresh cilantro or scallions.

Notes

  • Heat Level: Medium-hot, depending on the number of scotch bonnets used in the marinade. Dial back the scotch bonnets or remove the seeds for a milder version.
  • Grill Method: Thread shrimp onto skewers and grill over medium-high heat 2 to 3 minutes per side, brushing with extra marinade as they cook.
  • Dry Rub Shortcut: Toss shrimp with 2 to 3 tablespoons of Homemade Jamaican Jerk Seasoning and a drizzle of olive oil instead of the wet marinade for a faster version.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat gently in a skillet over medium-low heat.

Nutrition

Calories: 80kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 559mg | Potassium: 16mg | Sugar: 8g | Calcium: 0.04mg | Iron: 0.02mg