Commonly recognized as a hallmark of Caribbean cuisine, jerk shrimp stands alongside jerk chicken as one of Jamaica’s signature dishes. Many recipes for this bright, summery grilled shrimp dinner start with a homemade jerk seasoning marinade (a mixture of puréed Scotch bonnet peppers, allspice, ginger, and a host of other aromatics that might include bell peppers, habaneros, soy sauce, jalapeños, brown sugar, fresh thyme, and more). Others may rely on a premade spice blend with an equally long list, including cayenne pepper, garlic powder, and paprika. This Jamaican jerk shrimp recipe, however, comes together quickly thanks to a scoop of store-bought jerk seasoning paste—we like Walkerswood Traditional Jamaican jerk paste—which acts as an instant flavor enhancer for the seafood.
You can use fresh or frozen shrimp for this dish; if buying fresh, look for large or jumbo deveined shrimp, and if using frozen, thaw the shrimp in the refrigerator overnight. Marinate the raw shrimp for at least 30 minutes (and up to 8 hours; any longer and the shrimp will start to get mushy).
To balance the heat, pair the jerk shrimp with a citrusy, herbaceous pineapple salad. If you’re nervous about cutting a fresh pineapple, follow our guide for tips. No fresh pineapples to be found? Opt for a mango salsa. Serve as is, or tuck everything into tortillas for shrimp tacos, or pile onto a plate with grilled vegetables.
Explore more of our best shrimp recipes, including garlic butter shrimp, shrimp pasta, and more →
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What you’ll need
Stainless Steel Skewers
$13 $6 At Amazon
Slotted Spoon
$16 At Amazon
Benriner Mandoline Slicer
$49 At Amazon
Recipe information
Total Time
45 minutes
Yield
4–6 servings
Ingredients
Special Equipment
Preparation
Step 1
Whisk ¼ cup mild jerk seasoning paste and 1 Tbsp. vegetable oil in a medium bowl. Add 2 lb. large shrimp, peeled, deveined, and lightly season with kosher salt and freshly ground pepper; toss to coat. Cover and chill at least 30 minutes and up to 8 hours.
Step 2
Meanwhile, prepare a grill for medium heat; oil grate. Grill 1 medium pineapple, peeled, cored, sliced into ½"-thick rounds, turning halfway through, until tender and there are deep brown marks on both sides, about 4 minutes. Transfer to a cutting board and let cool slightly.
Step 3
Cut pineapple into ¼" pieces; place in a large bowl. Add ½ medium red onion, thinly sliced, 1 Persian cucumber, halved, thinly sliced, 1 cup finely chopped cilantro, ⅓ cup fresh lime juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; toss well.
Step 4
Thread shrimp onto skewers. Cook shrimp on grill until opaque and lightly charred, 3–4 minutes per side.
Step 5
Spoon pineapple salad onto plates with a slotted spoon, then top with shrimp. Spoon any juices left in bowl over shrimp.
To make without a grill: Heat broiler. Spread marinated shrimp out on one side of a rimmed baking sheet (do not skewer); arrange pineapple on other side. Broil, turning halfway through, until shrimp are opaque and pineapple is blistered in spots, about 5 minutes.
Recipe notes
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