Jerk Shrimp is Jamaica's seafood answer to jerk cooking — large shrimp marinated in the classic jerk seasoning (scotch bonnet, allspice, thyme, garlic, ginger) and grilled over charcoal until smoky, spicy, and slightly charred. It is the most popular jerk seafood dish, found at every jerk stand alongside the classic chicken and pork.
Jerk Shrimp is the seafood application of Jamaica's most famous cooking tradition — jerk. Jerk seasoning (scotch bonnet pepper, allspice/pimento, thyme, scallions, garlic, ginger, and lime) is applied to large shrimp, which are then grilled over pimento wood (or charcoal with pimento leaves for smoke). The dish is a modern addition to the jerk canon (traditionally jerk was pork and chicken, reflecting the indigenous Taino and African Maroon origins), but shrimp is now ubiquitous at jerk stands. The combination of the sweet shrimp and the fiery, aromatic jerk seasoning is distinctly Jamaican.
A skewer of smoky, orange-red shrimp, the shells slightly charred, the meat inside plump and sweet with a fiery scotch bonnet burn that builds. The allspice is unmistakable — warm, sweet, aromatic. Squeeze lime; eat them hot off the grill. It is the most addictive jerk seafood there is.
The shrimp should be large (jumbo or extra-large) and shell-on (the shell protects the meat and absorbs the smoke). The jerk marinade should be applied for at least 30 minutes (not overnight — the acid in the lime would cook the shrimp). The grilling should be hot and fast (2-3 minutes per side) — overcooking makes them rubbery. Pimento wood or leaves give the authentic smoke flavor.
Variations
Some use a wet jerk marinade; some use a dry rub; some add soy sauce; the heat level varies.
On the Palate
Where Jerk Shrimp sits in the Jamaican flavor cloud
Ingredients
Serves 4
How it's made
6 steps · 20 min active + 10 min waiting
- 15 min
Make jerk marinade: blend 2 scotch bonnet peppers (seeds removed for less heat), 1 bunch scallions, 4 garlic cloves, 1 thumb ginger, 1 tbsp allspice, 1 tbsp thyme, 1 tsp cinnamon, 1 tsp nutmeg, juice of 1 lime, and 1 tsp salt.
- 230 min
Toss 20 large shrimp (shell-on) in the marinade; rest 30 minutes.
Watch outMarinate just thirty minutes, no longer — the lime acid will start to 'cook' and toughen the raw shrimp if left too long.
- 32 min
Thread on skewers.
- 46 min
Grill over hot charcoal (with pimento wood if available) 2 minutes per side until pink and slightly charred.
Watch outGrill hot and fast, two minutes a side to just pink and lightly charred — a moment too long and the shrimp turn rubbery.
- 51 min
Squeeze lime juice over.
- 61 min
Serve immediately.
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