Grilled Caribbean Jerk Shrimp, 2 ways
User Reviews
4.5
18 reviews
Excellent
Grilled Caribbean Jerk Shrimp, 2 ways
Report
As a tantalizing appetizer, gorgeous salad topper or main entrée star, this Grilled Caribbean Jerk Shrimp is one memorable course to any meal.
Share:
Ingredients
- 1 lb. raw jumbo shrimp 16 to 20 per pound, peeled and deveined
- ½ c. vegetable oil
- ½ of a large habanero pepper seeded and minced (more or less, for your heat preference)
- 3 large garlic cloves chopped
- 1 T. minced fresh ginger
- 1 T. brown sugar
- 2 tsp. smoked paprika
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. Mexican oregano
- 1 tsp. kosher salt
- ½ tsp. black pepper
- ¼ tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. allspice
- chopped cilantro and fresh lime wedges optional garnish
- beer for soaking wood plank if grilling shrimp on a plank
Add to Shopping List
Instructions
- Place shrimp in a wide shallow bowl. Set aside.In a small bowl with high sides, combine all ingredients from the vegetable oil through the allspice. Use an immersion blender to completely process until there are no sizeable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours.To grill shrimp on wood grill plank (for saucier shrimp with a hint of smoke):Set a large grill plank in a pan with sides and completely cover plank with beer. If the plank wants to float, simply set a bowl or something similar on it to weigh it down. Let soak for 2 hours.
- Heat a charcoal (using hard wood lump or regular charcoal) or gas grill to medium-high heat (about 475°). If using a charcoal grill, let charcoal get completely hot and white, and then level it out into an even layer. Set soaked plank on grate to get plank hot.
- When plank starts to crackle, which should take about 3 minutes, set shrimp on plank. Grill 5 to 6 minutes per side, or until shrimp are no longer translucent. Set plank on a pan and serve shrimp straight from the plank. Sprinkle with chopped cilantro and a bit of flaky sea salt. Serve with lime wedges for squeezing over the top.To grill shrimp on the grill grates (for a drier feel, with a little crisp to the shrimp):Heat a charcoal (using hard wood lump or regular charcoal) or gas grill to medium-high heat (about 475°). If using a charcoal grill, let charcoal get completely hot and white, and then level it out into an even layer. Oil grill grates well. Set shrimp on grates.
- Grill for 3 to 4 minutes per side, until shrimp are no longer translucent and have a bit of char. Sprinkle with chopped cilantro and a bit of flaky sea salt. Serve with lime wedges for squeezing over the top.
Notes
- from a farmgirl's dabbles
Nutrition Information
Show Details
Serving
1
Calories
398kcal
(20%)
Carbohydrates
7g
(2%)
Protein
26g
(52%)
Fat
29g
(45%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
25g
Trans Fat
1g
Cholesterol
239mg
(80%)
Sodium
1096mg
(46%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 398kcal | 20% |
| Carbohydrates | 7g | 2% |
| Protein | 26g | 52% |
| Fat | 29g | 45% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 25g | 147% |
| Trans Fat | 1g | 50% |
| Cholesterol | 239mg | 80% |
| Sodium | 1096mg | 46% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
18 reviews
Excellent
Other Recipes
You'll Also Love
Camarones al Ajillo -Shrimp with Garlic Sauce
South American, American, International, Caribbean, Ecuadorian
5.0
(9 reviews)
