Description
Grilled Caribbean Jerk Shrimp is a culinary adventure that brings the vibrant flavors of the Caribbean right to your table. This recipe combines succulent shrimp with aromatic jerk seasoning, creating a delightful dish that’s perfect for any occasion—be it a casual family dinner or an elegant gathering. You can prepare the shrimp in two exciting ways: grilling them directly on the grill for a crispy finish or using a soaked plank for added smokiness. Bursting with bold flavors and packed with protein, this dish is as nutritious as it is delicious. Impress your guests with the tropical taste of these grilled shrimp, garnished with fresh cilantro and lime wedges.
Ingredients
- 1 lb raw jumbo shrimp (peeled and deveined)
- 1/2 cup vegetable oil
- 1/2 habanero pepper (seeded and minced)
- 3 garlic cloves (chopped)
- 1 tbsp minced fresh ginger
- 1 tbsp 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
- 1/2 tsp black pepper
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- Chopped cilantro (optional)
- Fresh lime wedges (optional)
- Beer for soaking wood plank (if grilling shrimp on a plank)
Instructions
- Marinate shrimp by combining all ingredients in a bowl and refrigerating for 2-3 hours.
- For plank grilling, soak a large grill plank in beer for 2 hours.
- Preheat your grill to medium-high heat.
- Grill shrimp either on the plank or directly on grates until opaque (5-6 minutes on plank; 3-4 minutes on grates).
- Serve garnished with cilantro and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Caribbean
Nutrition
- Serving Size: Approximately 4 jumbo shrimp (about 165g)
- Calories: 210
- Sugar: 1g
- Sodium: 460mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 160mg
Keywords: Adjust the heat level by varying the amount of habanero pepper used. For a milder flavor, substitute jalapeño peppers. Leftover shrimp can be stored in an airtight container for up to three days.