This Jerk Shrimp was created on the fly one day when I had a large group of guests stop by for my From the Sea cooking class. I was offering my Calypso Shrimp recipe as an appetizer, but one guest asked how the shrimp would taste jerked. Since we had 2 pounds of shrimp, it was an easy decision. We made one batch as Calypso Shrimp and the other as Jerk Shrimp using my jerk marinade. The shrimp were perfect, especially if you love jerk seasoning like I do. I hope you enjoy this recipe. If you love shrimp, please try my Spicy Shrimp too!
- 1 pound large shrimp (16/20 or 21/25)
- 1 onion, finely chopped
- ½ cup scallions, finely chopped
- 2 teaspoons fresh thyme
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 teaspoon ground pimento (allspice)
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 hot pepper
- 2 cloves of garlic
- 1 teaspoon ground black pepper
- 3 tablespoons soy sauce
- ¼ cup cooking oil
- 1 tablespoon vinegar (cider or white)
Place all the ingredients (except the shrimp, of course) in a food processor fitted with the steel blade and process until everything is well combined. Store the leftover marinade in the refrigerator in a tightly closed jar for about 1 month.
In a large bowl season the shrimp with a generous amount of jerk seasoning. Let sit for 20 minutes.
Preheat a a saute pan with a little bit of olive oil. Add shrimp and cook about 5 minutes a side. If you want to grill, thread the shrimp on a BBQ skewer and alternate with pineapple and red onion.
Serve the shrimp as an appetizer with lime wedges, and crusty bread… or serve it with rice and vegetables (or a crispy salad) for a main.