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jerk shrimp recipe
- Total Time: 62 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This vibrant jerk shrimp recipe delivers bold, aromatic flavors with spicy, warm, and earthy notes, making it a quick and satisfying weeknight meal or a great option for casual family gatherings. It features charred shrimp, crispy shallots, and a tangy tamarind-lime glaze.
Ingredients
- 600 g large raw shrimp, peeled, deveined, tails on
- 1–2 Scotch bonnet peppers, deseeded, minced
- 4 green onions, white and light green parts, finely chopped
- 20 g fresh ginger, grated
- 4 cloves garlic, minced
- 15 ml fresh lime juice (for marinade)
- 15 ml soy sauce
- 10 ml extra virgin olive oil
- 5 g ground allspice
- 2.5 g dried thyme
- 1.25 g ground nutmeg
- 1.25 g ground cinnamon
- 5 g light brown sugar (for marinade)
- 2.5 g fine sea salt
- 1.25 g black pepper
- 30 g seedless tamarind paste (or concentrate)
- 60 ml hot water
- 30 ml fresh lime juice (for glaze)
- 15 g light brown sugar (for glaze)
- Pinch red pepper flakes, optional
- 2 large shallots, very thinly sliced into rings
- 120 ml vegetable oil (e.g., canola, sunflower)
- 15 g fresh cilantro, finely chopped
- 2 lime wedges
Instructions
- Prepare the Jerk Marinade: In a medium bowl, combine the minced Scotch bonnet pepper(s), chopped green onions, grated ginger, minced garlic, 15 ml (1 tablespoon) lime juice, soy sauce, 10 ml (2 teaspoons) olive oil, allspice, thyme, nutmeg, cinnamon, 5 g (1 teaspoon) brown sugar, 2.5 g (1/2 teaspoon) salt, and black pepper. Mix well to form a fragrant paste. Add the peeled and deveined shrimp, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes, or up to 1 hour.
- Make the Crispy Shallots: Heat the vegetable oil in a small, heavy-bottomed saucepan or skillet over medium-low heat to 150°C (300°F). Add the thinly sliced shallots and fry gently, stirring occasionally, until they turn beautifully golden brown and crispy, about 5-8 minutes. Adjust heat as needed to prevent burning. Use a slotted spoon to remove them, transferring to a paper towel-lined plate to drain. Season lightly with a pinch of fine sea salt immediately. Set aside for garnish.
- Prepare the Tamarind-Lime Glaze: While the shallots fry or shrimp marinates, dissolve the tamarind paste in the hot water in a small saucepan. Stir until smooth, pressing out any lumps. Add 30 ml (2 tablespoons) fresh lime juice, 15 g (1 tablespoon) light brown sugar, and optional red pepper flakes. Bring to a gentle simmer over medium-low heat, stirring constantly, until the sugar is dissolved and the glaze slightly thickens to a syrupy consistency, about 3-5 minutes. It should lightly coat the back of a spoon. Remove from heat and set aside warm.
- Cook the Jerk Shrimp: Heat a large non-stick skillet or cast-iron pan over medium-high heat until it’s good and hot. Add the marinated shrimp in a single layer, making sure not to overcrowd the pan (cook in batches if necessary for best results). Cook for 1.5-2 minutes per side, until the shrimp turn opaque, vibrant pink, and show slight charring at the edges. Watch them closely; overcooking quickly makes them rubbery.
- Plate and Serve: Arrange the cooked jerk shrimp on a warm plate. Generously drizzle the warm Tamarind-Lime Glaze over the shrimp, allowing it to pool slightly. Scatter the golden, crispy shallots evenly over the shrimp for wonderful texture and visual appeal. Finish with a sprinkle of fresh, vibrant green chopped cilantro. Serve immediately with lime wedges on the side for an extra burst of freshness.
Notes
Do not marinate shrimp longer than 1 hour as lime juice can toughen it. For less heat, swap Scotch bonnet for jalapeño. Tamari can be used for a gluten-free soy sauce alternative, and maple syrup can replace brown sugar. Overcooking shrimp makes it rubbery; watch carefully. Always taste the marinade before adding extra salt, as seasoning blends vary. For a shortcut, you can cook shallots and shrimp together in a very large pan, but shallots may be less crispy.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
Nutrition
- Serving Size: 200 g
- Calories: 350 calories
- Sugar: 20 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 250 mg