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.

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.