Quick and easy, yet bold and flavorful, Jerk Shrimp brings the authentic taste of the islands to your dinner table in no time.
Jerk seasoning, that spectacular blend of bold spices from Jamaica, is probably best known in jerk chicken, but have you ever had it with shrimp? If not, it’s time that you did because with minimal effort and in a short amount of time, you’ll have a dish that is the very epitome of the magic that is Caribbean cuisine. And if you have had jerk shrimp before? Well… when you know, you know.
So what, exactly, is jerk? According to foodie history, jerk—a term that originally referred to the way meat was seasoned, smoked, and grilled—originated in the 17th century when the Jamaican indigenous Taíno people and enslaved Africans who had escaped their captors fused their cooking styles. Modern jerk seasoning generally includes a combination of allspice, cinnamon, nutmeg, cloves, and thyme, along with aromatics such as garlic and onions. There is, also, usually some heat. And while jerk seasoning can vary depending on who’s doing the spice combining (some leave out the nutmeg, others add cumin or ginger), there is no mistaking that smoky, sweet, and spicy flavor that will “jerk” your taste buds awake at first bite!
What makes our recipe for jerk shrimp even more delectable is that it includes jerk seasoning along with other bold ingredients. Lime juice, soy sauce, and honey create a sweet, bright, salty, and tangy marinade that infuses the shrimp with complexity. The second those shrimp hit the pan, an irresistible aroma will be released that immediately makes your mouth water. But you won’t have long to wait because the dish will be done in about five minutes!
The flavors in our recipe are very family-friendly. This means that people who shy away from hot food, like kids, can fully enjoy this dish. That said, feel free to add a quarter teaspoon of ground cayenne pepper or some minced Scotch bonnets if your crowd loves their food with a fiery kick.
Secrets For Perfectly Prepared Shrimp
Shrimp is so easy to cook, but also pretty easy to overcook, and when that happens, it can become rubbery. So here are a few tips to ensure that your shrimp comes out perfectly!
First, if possible, you should purchase wild-caught shrimp (versus farm-raised) because they have better flavor. And while we’re talking about purchasing, we recommend buying large (31-40 per pound) frozen shrimp already peeled and deveined (huge time-saver). Thaw the shrimp and pat them dry before tossing in the marinade. A few minutes before your marinating time is done, heat up your olive oil in a big skillet, and when it’s hot, transfer the shrimp from the marinade into the pan and cook 2-3 minutes on each side. That’s it! Your cooked jerk shrimp will be pink, delicious, and ready to eat!
How To Make Ahead And Store
You can prepare the jerk marinade ahead of time: Store it in an airtight container in the refrigerator, and it will last up to 1 week. Cooked and cooled jerk shrimp can be stored in an airtight container in the fridge for up to 3 days (though it’s best when served right away). While cooked shrimp can last in an airtight container in the freezer for up to 3 months, it is a golden rule that you must never refreeze shrimp. In other words, if you buy and thaw frozen shrimp for this recipe, you can’t freeze it again after it’s cooked.
Serving Suggestions
The flavors in this jerk shrimp pair wonderfully with so many things. A favorite dinner in our house is jerk shrimp on creamy Polenta, with a side of this amazing Fried Corn, and a fresh green salad tossed in Cilantro-Lime Dressing. When I add Scotch bonnet peppers to the recipe, then I’ll also make Yogurt-Herb Dipping Sauce, the perfect cooling agent to balance the heat.
These jerk shrimp are also perfect on top of salads, especially this tropically-inspired Mango-Avocado Salad. But don’t forget how good jerk shrimp will be on a bed of pasta, like Broccoli Alfredo. Whenever I put it on salad or pasta, I like to also serve the slightly sweet/slightly salty Filipino Pandesal bread rolls and some smoky Bacon Jam. You can also do your own fusion thing by making fajitas with jerk shrimp, Fajita Veggies, and either Chipotle Sauce or Mexican Crema… or both!
Jerk Shrimp
Ingredients
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 teaspoons jerk seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground allspice
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt to taste
- 1 pound large shrimp peeled and deveined
- 1 tablespoon olive oil
Instructions
- In a large bowl, combine lime juice, soy sauce, honey, jerk seasoning, garlic powder, onion powder, allspice, thyme, cinnamon, nutmeg, and salt. Mix well to create the marinade.
- Add the shrimp to the marinade and toss to coat evenly. Allow to marinate for 15-30 minutes in the refrigerator.
- Heat olive oil in a large skillet over medium-high heat. Remove shrimp from marinade and cook in the skillet for about 2-3 minutes on each side, or until the shrimp are pink and cooked through. Serve with salad or over rice and fresh pineapple.
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