Grilled Jerk Shrimp
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3tablespoons neutral oil, such as safflower or canola, plus more for greasing the grates
- 3scallions, 2 chopped into 1-inch pieces and 1 thinly sliced for garnish
- 1 to 2Scotch bonnet or habanero chiles, stemmed and halved (and seeds removed, for less heat, if desired)
- 5garlic cloves
- 2tablespoons fresh thyme leaves
- 1tablespoon fresh lime juice, plus wedges for serving
- 1tablespoon low-sodium soy sauce
- 1tablespoon turbinado or light brown sugar
- 1teaspoon ground allspice
- 1teaspoon kosher salt (such as Diamond Crystal)
- ½teaspoon ground black pepper
- 1pound cleaned large, tail-on shrimp
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
182 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 3 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 26 grams protein; 388 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat grill to medium-high and grease the grates with oil.
- Step 2
In a food processor, combine the 2 chopped scallions with the chiles and garlic, and pulse until finely chopped. Add the thyme, lime juice, soy sauce, sugar, allspice, salt, pepper and the 3 tablespoons of oil; pulse until a coarse paste forms. Transfer the mixture to a large bowl, add the shrimp and toss until evenly coated. Let stand for 15 minutes, tossing occasionally.
- Step 3
Working in batches, grill shrimp directly on the grill grates until nicely charred and just cooked through, about 2 minutes per side. Transfer to a serving platter, garnish with the sliced scallions and serve with lime wedges.
Private Notes
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Cooking Notes
Karma
This is delicious! The allspice really adds some sweetness and rounds out the spice. I had about a 1/2 cup of cilantro that needed to be used so I threw it in there as well. Definitely spicy and leaves a nice heat lingering at the back of the throat. Versatile and would definitely work well on other proteins!
Lovestocook
Why am I the first one to review? You are missing out! Outstanding recipe! I made two weekends in a row, followed exactly, you do you with the habaneros! I left the shell on but split and cleaned, then grilled. Give this a try, guaranteed a big hit!
John
We made this last night, followed the recipe but substituted a jalapeno for the recommended chile. The shrimp were excellent but needed more heat! Will use the scotch bonnet next time. Will make this again, simple and delicious.
Dotiigolightly
I loved this so much. Made exactly as written, only I used 1 habanero with seeds. This was the perfect heat for me! Wonderful flavor. Delicious!
Whippi
Excellent recipe! Quick, simple and tasty. I made it as a last minute dinner on a Sunday night and didn't have limes on hand. As the stores were closed (small village), I substituted tamarind for the lime. Work well with the other flavors and helped carry the jerk taste.
Mary B
Substitute cilantro for thyme. Use 1/2 bunch of cilantro.
Andi
Wow! This was delicious! I used 1/2 habanero chile. It had a nice kick that didn’t overpower the wonderful flavor. I used Tamari rather than soy sauce to make it gluten free. Tamari is saltier than soy sauce so I left out the salt.
Susie
This was fabulous, albeit a bit salty. Next time, which will be soon, I'll use half the salt.
KANE
Made it following the directions exactly but used one habanero pepper without it's seeds and think I'll make it next time with either 2 habaneros or use the seeds for the one. It was warm but definitely not HOT! ABSOLUTELY delicious and very easy, and grill it if you can for the char and be sure to eat those crunchy tails! YUM! Served with a raw corn, tomato, olives, basil and mozzarella salad on top of arugula with the shrimp as a halo, and it was a very happy, delish and beautiful plate!
So flavorful anf great for other proteins
Used this on chicken tenderloins that we cooked stovetop in the Dutch oven. Phenomenal!
Renie
How long did you marinate the chicken?
Josh Riley
This was great and really fast. I used one unseeded habanero and it was PLENTY spicy. Perfect,. actually. Served with grilled.vegetables and pineapple and coconut rice.
Lovestocook
Why am I the first one to review? You are missing out! Outstanding recipe! I made two weekends in a row, followed exactly, you do you with the habaneros! I left the shell on but split and cleaned, then grilled. Give this a try, guaranteed a big hit!
Karma
This is delicious! The allspice really adds some sweetness and rounds out the spice. I had about a 1/2 cup of cilantro that needed to be used so I threw it in there as well. Definitely spicy and leaves a nice heat lingering at the back of the throat. Versatile and would definitely work well on other proteins!
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