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Jerk Shrimp

Enjoy this grilled Jerk Shrimp recipe as a fun appetizer, gorgeous salad topper, or stunning main entrée. It’s quick, easy, and so flavorful!

Overhead view of grilled jerk shrimp on plate with cilantro lime rice and pineapple

This recipe for Jerk Shrimp has my number. It gives me tender, juicy shrimp that are super flavorful, with just the right amount of spice and happy tingle, along with a crispy char and awesome smokiness. In other words: heavenly! This joins my rotation of favorite shrimp recipes, along with Grilled Shrimp CocktailMargarita Grilled Shrimp, and super simple Grilled Shrimp.

Why This Jerk Shrimp Recipe Is a Summer Must-Make

There’s something so summery and fun about this grilled jerk shrimp recipe. It feels like you should be eating it at a beachfront restaurant — even if you’re in landlocked Minnesota in the middle of winter (because, yes, we do grill in the snow)! Here’s why you should add this to your menu ASAP.

  • Quick & easy. Shrimp cooks SO fast, making this dish the perfect option for an simple summer dinner. While the shrimp is marinating, you can prep the grill and your sides.
  • Big, bold shrimp. This jerk flavor mix is magic — smoky, sweet & savory, spicy, aromatic, and warm. All those flavors are combined with a bright garlic lime marinade for KAPOW in every bite.
  • Summer vibes. On a sweltering summer’s evening, shake up a refreshing Pickle Margarita or muddle together a lovely Hugo Spritz – then throw the shrimp on the barbie. Enjoy every last delicious sip and bite of summertime!
ingredients needed for jerk shrimp

What You’ll Need

Here’s a list of ingredients you’ll need to make this jerk shrimp recipe. Scroll down to the printable recipe card to find the exact ingredient quantities and recipe instructions.

  • Jerk seasoning – Here’s my own signature Jerk Seasoning blend, which is made with pantry staples. Jerk cooking originated on the island of Jamaica, in the Caribbean, and jerk seasoning is a delicious way to enjoy its bold flavors.
  • Olive oil – Oil in a marinade helps the flavors sink deeper into seafood and meat. I use olive oil, but avocado oil would also work.
  • Lime – You’ll need lime juice for the marinade and lime wedges for serving.
  • Garlic – Adds a rich, savory depth to the marinade.
  • Shrimp – Use jumbo shrimp with the tails on, peeled and deveined.  

How to Make Jerk Shrimp

Make this jerk shrimp recipe in just a few easy steps.

  • Make the marinade. Whisk the olive oil, lime juice, garlic, and 2 tablespoons of the jerk seasoning in a wide, shallow bowl.
  • Marinate the shrimp. Add the shrimp to the marinade, cover, and refrigerate for 30 minutes.
  • Prepare for grilling. Take the shrimp out of the fridge and gently stir. Preheat your grill to medium-high and oil the grates.
  • Grill the shrimp. Set the shrimp on the grates and grill for 2 to 4 minutes per side, or until they’re nicely charred and opaque.
Closeup of jerk shrimp on plate of rice

Finish. Serve with a squeeze of fresh lime juice.

Tips & Variations

Here are some additional tips, plus a couple variations to customize this jerk shrimp recipe.

  • Thaw the shrimp. Make sure you fully thaw the shrimp before combining with the marinade. Otherwise, thawing produces excess water, which will dilute the marinade.
  • Don’t over-marinate the shrimp. If left to marinate too long, the acid in the lime juice will start to break down the proteins in the shrimp, giving it an unpleasant texture.
  • Make them into skewers. Thread the shrimp onto skewers for easy grilling and flipping. If you’re using wooden skewers, soak them in water for at least 1 hour beforehand to prevent burning. 
  • Don’t over-cook the shrimp. Raw shrimp is somewhat translucent. As it cooks, it turns opaque. The cooked shrimp should be tender, yet firm.
  • Give it some extra heat. For authentic Jamaican flair and a spicier kick, add a finely chopped Scotch bonnet pepper to the marinade. 

Serving Suggestions

Jerk shrimp pairs really, really well with Cilantro Lime Rice, quinoa, or cauliflower rice, plus Grilled Pineapple or Pineapple Salsa!

If you like to dip anything and everything, try my delicious Shrimp Dipping Sauce!

Another tasty option is to serve the shrimp in soft tacos with shredded cabbage, a drizzle of lime crema, and a sprinkle of fresh cilantro.

Or make jerk shrimp bowls, much like my Tex-Mex Scallop Rice Bowls, layering cilantro lime rice and fresh chopped tomato.

Add a simple side of Grilled Vegetables, and you have full meal deal!

Make skewers that include the marinated shrimp, plus chunks of fresh pineapple, bell peppers, and onion – then grill.

For a crowd-pleasing appetizer, arrange the grilled shrimp on a platter or serve the shrimp on mini skewers. 

How to Store and Reheat Leftovers

  • Refrigerator: Store leftover jerk shrimp in an airtight container for up to 3 days. I don’t recommend freezing this recipe; while there are no food safety reasons preventing you from freezing cooked shrimp, the texture is going to be a disappointment.
  • To reheat: Gently warm the shrimp in a skillet over medium heat, stirring occasionally until heated through. Alternatively, you can also reheat them in the microwave in 15-second intervals.
Overhead view of grilled jerk shrimp on plate with cilantro lime rice and pineapple

Jerk Shrimp

Yield: 4 servings
prep time: 35 minutes
cook time: 8 minutes
total time: 43 minutes
Enjoy this grilled Jerk Shrimp recipe as a tantalizing appetizer, gorgeous salad topper, or main entrée. It's quick, easy, and so flavorful!
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Ingredients

Jerk Shrimp

  • 1 tablespoon olive oil
  • 1 tablespoon freshly squeezed lime juice
  • 2 large garlic cloves, minced
  • 2 tablespoons Jerk Seasoning
  • 1 pound raw jumbo shrimp (16 to 20 per pound) with tails on, peeled and deveined
  • 4 lime wedges, for squeezing over shrimp right before eating

Instructions

  • In a wide shallow bowl, combine olive oil, lime juice, garlic, and 2 tablespoons of the jerk seasoning.
  • Add shrimp to bowl and fold gently to evenly coat. Cover bowl and set in the fridge for 30 minutes.
  • Remove shrimp from fridge and fold gently to coat again.
  • Heat grill to medium-high. Make sure grates are clean, and then oil them well.
  • Set shrimp on grates and grill for 2 to 4 minutes per side, or just until shrimp are no longer translucent and have some nice char. Total grilling time will vary depending on size of shrimp and grill temperature. Take care to not overcook.
  • Serve hot, with fresh lime wedges to squeeze over the top. This pairs well with cilantro lime rice and grilled pineapple or pineapple salsa!

Notes

If desired, add marinated shrimp to skewers and then grill the skewers. If using wooden skewers, be sure to soak them in water for at least 1 hour before grilling.
To oil the grill grates: Add some vegetable oil to a small bowl. Fold a heavy paper towel a few times to make a smaller square. With tongs, grasp the folded paper towel and dip it into the oil until the paper towel is soaked. Then run the soaked paper towel over the clean, hot grates, repeating until the grill grates are thoroughly oiled.

Nutrition Information:

Calories: 143kcal Carbohydrates: 8g Protein: 17g Fat: 6g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.01g Cholesterol: 143mg Sodium: 774mg Potassium: 313mg Fiber: 3g Sugar: 1g Vitamin A: 2587IU Vitamin C: 7mg Calcium: 97mg Iron: 2mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!

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31 comments on “Jerk Shrimp”

  1. I made this for dinner tonight, and oh my gosh was it DELICIOUS!!!   I served the shrimp on a bed of coconut rice.  Great combo!!!   I was immediately taken back to Jamaica, when we were there earlier this year!   My wife and I had to finish off the shrimp because they were that yummy!  No leftovers tonight!!
    I will be keeping this recipe and using the Jerk marinade for other foods – chicken, fish, and I’m betting it would be spectacular for pork ribs!!! 
    We are very happy that we came across this recipe!!!!!!!  

    1. I’m so happy to hear this, Michael! I love how you paired it with coconut rice – I’ll do that next time. Thank you for coming back to let me know!

  2. This recipe is a keeper. The shrimp were nothing short of delicious. I didn’t have a scotch bonnet pepper, but I did have scotch bonnet powder, made from dried scotch bonnets, and used that! Wonderful…
    Thank you

  3. Hi there! Just recently discovered your site- you have some terrific recipes! (Watermelon shrimp ceviche- yum!!)  Wanted to clarify the ingredients for the Jerk Shrimp recipe.  The instructions read: “ combine all ingredients from the vegetable oil through the allspice.” however, I do not see all space listed in the ingredients list. Am I missing something or are there some ingredients missing from the list? Thank you in advance for clarifying! Looking forward to trying soon!

    1. Hi Jen – Thank you so much, I’m glad you found me! :) I’m not sure what happened, but part of the ingredients list fell off the recipe card. I have added them back in, so please take another look. THANK YOU for letting me know. Enjoy the grilled shrimp!