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Grilled Caribbean Jerk Shrimp, 2 ways

As a tantalizing appetizer, gorgeous salad topper or main entrée star, this Grilled Caribbean Jerk Shrimp is one memorable course to any meal.

Prep Time
25 mins
Cook Time
25 mins
Additional Time
3 hrs
Total Time
3 hrs 33 mins
Servings: 4 servings
Calories: 398 kcal
Course: Appetizer
Cuisine: Caribbean

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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

% 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.