Grilled Caribbean Jerk Shrimp, 2 ways
As a tantalizing appetizer, gorgeous salad topper or main entrée star, this Grilled Caribbean Jerk Shrimp is one memorable course to any meal.
Caribbean Grilled Jerk Shrimp Recipe
Our family showed up for a casual dinner date at our friends’ home late this summer…and they treated us to an appetizer of Caribbean jerk shrimp. BIG shrimp. And they were super flavorful, with just the right amount of spice and happy tingle. I was in heaven.
Of course, I had to figure out how to do this at home, to get the same deliciousness as the pre-marinated shrimp that our friends had treated us to.
This plank of Grilled Caribbean Jerk Shrimp was so fun to set on the table, a treat for my parents who were visiting for a few days. When grilled on the plank, the shrimp cook slower and turn out a bit saucier, with a hint of smoke. Simply fabulous.
But we weren’t done with this Caribbean jerk shrimp recipe just yet. Both Blake and I yearned for a bit more kick to the marinade. And I wanted to test the shrimp grilled right on the grates, for a drier feel and a little crispy char. So I swapped out the jalapeño used in the first round for a pretty little habañero, and altered some of the spice mixture. Blake grilled them just a few minutes per side, directly on the grates, to utter perfection. And we enjoyed one amazing plate of shrimp. No further recipe tweaking necessary.
How to Make Grilled Jerk Shrimp
You can make this jerk shrimp recipe in just a few easy steps.
- Prepare the marinade. Blend the marinade ingredients until there are no sizeable pieces. Pour over the shrimp in a shallow bowl, cover, and refrigerate for 2 to 3 hours.
- Soak the wood grill plank. Place a grill plank in a pan with sides and cover completely. Soak for 2 hours.
- Grill the shrimp. Set the soaked plank on the grill grate until it starts to crackle. Set the shrimp on the plank and grill for 5 to 6 minutes per side. Set on a pan and serve straight from the plank with chopped cilantro, flaky sea salt, and lime wedges.
- OR grill on grill grates. For a drier feel, heat the grill and oil the grates well. Set shrimp on the grates, grilling for 3-4 minutes per side. Serve and enjoy.
More Shrimp Recipes
- Sriracha Toasts with Shrimp
- Shrimp Ceviche
- Grilled Shrimp Cocktail
- Air Fryer Shrimp
- Baked Shrimp Mac & Cheese
- 1 lb. raw jumbo shrimp (16 to 20 per pound), peeled and deveined
- 1/2 c. vegetable oil
- 1/2 of a large habanero pepper, seeded and minced (more or less, for your heat preference)
- 3 large garlic cloves, chopped
- 1 T. minced fresh ginger
- 1 T. brown sugar
- 2 tsp. smoked paprika
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. Mexican oregano
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- chopped cilantro and fresh lime wedges, optional garnish
- beer for soaking wood plank, if grilling shrimp on a plank
Place shrimp in a wide shallow bowl. Set aside.
In a small bowl with high sides, combine all ingredients from the vegetable oil through the allspice. Use an immersion blender to completely process until there are no sizeable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours.
To grill shrimp on wood grill plank (for saucier shrimp with a hint of smoke):
Set a large grill plank in a pan with sides and completely cover plank with beer. If the plank wants to float, simply set a bowl or something similar on it to weigh it down. Let soak for 2 hours.
Heat a charcoal (using hard wood lump or regular charcoal) or gas grill to medium-high heat (about 475°). If using a charcoal grill, let charcoal get completely hot and white, and then level it out into an even layer. Set soaked plank on grate to get plank hot.
When plank starts to crackle, which should take about 3 minutes, set shrimp on plank. Grill 5 to 6 minutes per side, or until shrimp are no longer translucent. Set plank on a pan and serve shrimp straight from the plank. Sprinkle with chopped cilantro and a bit of flaky sea salt. Serve with lime wedges for squeezing over the top.
To grill shrimp on the grill grates (for a drier feel, with a little crisp to the shrimp):
Heat a charcoal (using hard wood lump or regular charcoal) or gas grill to medium-high heat (about 475°). If using a charcoal grill, let charcoal get completely hot and white, and then level it out into an even layer. Oil grill grates well. Set shrimp on grates.
Grill for 3 to 4 minutes per side, until shrimp are no longer translucent and have a bit of char. Sprinkle with chopped cilantro and a bit of flaky sea salt. Serve with lime wedges for squeezing over the top.
from a farmgirl's dabbles
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 398Total Fat: 29gSaturated Fat: 3gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 239mgSodium: 1096mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 26g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.