Grilled Jerk Shrimp

These Grilled Jerk Shrimp Skewers bring the bold, smoky flavors of the Caribbean right to your table! Juicy shrimp are marinated in a spicy-sweet blend of jerk seasoning, lime, honey, and soy sauce, then grilled (or sautéed) to perfection. Fast, flavorful, and perfect for summer cookouts or easy weeknight dinners.

Why You’ll Love This Recipe

• Quick & easy: Ready in 30 minutes, including marinating time.

• Big flavor: Smoky, spicy, tangy, and a touch sweet.

• Flexible cooking: Grill, grill pan, or sauté in a skillet.

• Party-friendly: Skewers make them great for entertaining.

Ingredients

• 2 Tbsp olive oil

• 2 Tbsp jerk seasoning (store-bought or homemade, see Notes)

• Juice of 1 medium lime (+ extra wedges for serving)

• 1 Tbsp honey

• 1 Tbsp soy sauce (reduced sodium preferred)

• 1 lb fresh medium-large shrimp, deveined, tails on or off (about U-20 size; thawed if frozen)

• Fresh cilantro or parsley, finely minced (optional garnish)

Instructions

1. Marinate the shrimp: In a large bowl, whisk together olive oil, jerk seasoning, lime juice, honey, and soy sauce. Add shrimp and toss to coat. Marinate 15–20 minutes at room temp (up to 45–60 minutes in fridge, max, to avoid over-“cooking” from the lime).

2. Prep skewers: If using wooden skewers, soak them in water while shrimp marinates.

3. Thread shrimp: Place 5–6 shrimp per skewer. Reserve excess marinade.

   • If sautéing instead of grilling, skip skewers.

4. Grill or cook:

   • Grill: Preheat to medium-high, oil grates. Grill shrimp 2 minutes, flip, baste with reserved marinade, and grill 2 minutes more, until opaque and pink. Discard leftover marinade after basting.

   • Skillet: Heat a bit of olive oil in a large skillet. Sauté shrimp over medium-high heat 4 minutes total, flipping once.

   • Tip: Shrimp release easily when ready to flip. If they stick, wait 30–45 more seconds.

5. Serve: Garnish with cilantro/parsley and lime wedges. Serve hot with rice, salsa, or grilled veggies.

Servings & Timing

• Servings: 8 skewers

• Prep Time: 5 minutes

• Cook Time: 5 minutes

• Marinate: 15 minutes

• Total Time: 25–30 minutes

Notes

Homemade Jerk Seasoning (adjust to taste):

• 1 tsp each: chili powder, smoked paprika, garlic powder, onion powder, light brown sugar, salt

• ½ tsp each: allspice, ground ginger, ground cumin, pepper

• ¼ tsp each: cinnamon, thyme

Cooking Tip: Shrimp cook FAST. They’re ready when pink, opaque, and curled into a “C.” A tight “C” means they’re close to overdone. Target internal temp is 145°F.

Storage

• Best served fresh.

• Leftovers: Store in fridge up to 2–3 days.

• Freezing: Not recommended—shrimp can get rubbery once thawed.

Nutrition (per skewer)

• Calories: 89

• Carbs: 5g

• Protein: 8g

• Fat: 4g

• Sugar: 2g

• Sodium: 480mg

Conclusion

These Grilled Jerk Shrimp Skewers are smoky, spicy, and bursting with Caribbean flavor. Quick to prepare and endlessly versatile, they’re perfect for BBQs, parties, or a light dinner at home. Serve them over rice, with salsa, or alongside fresh veggies for a tropical-inspired meal.

Grilled Jerk Shrimp

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These Grilled Jerk Shrimp skewers bring the bold flavors of the Caribbean straight to your table! Marinated in a spicy-sweet blend of jerk seasoning, soy sauce, lime juice, and honey, then grilled (or sautéed) to smoky perfection, they make an easy and flavorful dinner or appetizer in under 30 minutes.

• Total Time: 25 minutes
• Yield: 8 skewers

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons jerk seasoning (store-bought or homemade)
• 1 medium lime, juiced (plus extra lime wedges for serving)
• 1 tablespoon honey
• 1 tablespoon soy sauce (reduced sodium if preferred)
• 1 pound fresh medium-large shrimp (U-20 size, deveined, tails on or off)
• Fresh cilantro or parsley, finely minced (optional, for garnish)

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Instructions

1. In a large bowl, whisk together olive oil, jerk seasoning, lime juice, honey, and soy sauce. Add shrimp and toss to coat. Marinate for 15–20 minutes at room temperature, or up to 45–60 minutes in the fridge (no longer, to avoid tough shrimp).
2. If using wooden skewers, soak them in water while the shrimp marinates.
3. Preheat grill (or grill pan) to medium-high and oil the grates. Thread 5–6 shrimp per skewer. Reserve excess marinade.
4. Grill shrimp for 2 minutes per side, brushing with reserved marinade. Discard any remaining marinade after basting. Shrimp are done when opaque, peach-pink, and curled into a loose “C” shape (about 4 minutes total).
   Alternative: To sauté, heat a bit of olive oil in a skillet over medium-high and cook shrimp 2 minutes per side until done.
5. Garnish with fresh herbs and extra lime wedges. Serve immediately with rice, salsa, or grilled vegetables.

Notes

• Homemade Jerk Seasoning: Mix 1 tsp each chili powder, smoked paprika, garlic powder, onion powder, light brown sugar, and salt; 1/2 tsp each allspice, ground ginger, ground cumin, and pepper; 1/4 tsp each cinnamon and thyme.
• Shrimp cook very quickly—watch closely to avoid overcooking.
• Outdoor grills run hotter than stovetops, so shrimp may cook faster outdoors.
• Storage: Best fresh, but leftovers keep airtight in the fridge for 2–3 days. Not recommended for freezing.

• Author: Olivia
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Category: Main Dish, Appetizer
• Method: Grilling or Sautéing
• Cuisine: Caribbean

Nutrition

• Serving Size: 1 skewer
• Calories: 89
• Sugar: 2g
• Sodium: 480mg
• Fat: 4g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0.01g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 71mg