Commonly known as a defining feature of Caribbean cuisine, jerk shrimp is recognized along with gherke chicken as one of Jamaica’s signature dishes. Many recipes for this summer grilled shrimp dinner start with homemade dishes Jerk spice Marinade (a mixture of crushed scotch peppers, allspice, ginger, and a host of other aromatics that may include peppercorns, habaneros, soy sauce, jalapeños, brown sugar, fresh thyme, and more). Others may rely on pre-made spice blends with an equally long list, including chilies, garlic powder, and paprika. However, this Jamaican shrimp recipe comes together quickly thanks to a scoop of store-bought jerk spice paste—we love Traditional Jamaican Walkerswood doughIt acts as an instant flavor enhancer in seafood.
You can use fresh or frozen shrimp in this dish. If you’re buying fresh, look for large or jumbo shrimp, and if you’re using frozen, thaw the shrimp in the refrigerator overnight. Soak the raw shrimp for at least 30 minutes (and up to 8 hours; any longer and the shrimp will start to soften).
To balance the heat, pair shrimp with a citrusy pineapple salad. If you’re worried about cutting a fresh pineapple, follow our guide for tips. Can’t find a fresh pineapple? Choose mango salsa. Serve as is, put the whole thing in tortillas for shrimp tacos, or pile on a plate with roasted vegetables.
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