Unlike some jerk recipes that are all spice and no flavor, mine gives you both. I grew up around people who know a thing or two about seasoning food properly, so bland shrimp was never going to make it onto this website. If you've ever worried about overcooking shrimp or ending up with something bland, I've got you covered with clear steps that make this recipe easy to pull off.
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Jerk Shrimp Ingredients
- Shrimp: Raw shrimp is the way to go. I like large or jumbo shrimp because they stay juicy, hold up well to the bold jerk seasoning, and are less likely to overcook. They also give you that restaurant-style look and bite. You can use shrimp with the tails on or off. I usually take them off because I don't have time to fool with tails while I'm trying to eat!
- Jerk Seasoning
- Scotch Bonnet Pepper or Habanero
- Soy Sauce
- Fresh Lime Juice
- Pineapple Juice
- Ginger
- Liquid Smoke (Optional)
Check out tips on How to Peel and Devein Shrimp here.
How to Make Jerk Shrimp
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Make the Marinade: Add the jerk seasoning, Scotch bonnet pepper or habanero, soy sauce, fresh lime juice, pineapple juice, ginger, and liquid smoke (if using) to a blender or food processor. Blend until smooth.
- Marinate the Shrimp: Pour the marinade over the shrimp and toss to coat. Marinate for 15-30 minutes.
- Pan Sear the Shrimp: Heat a skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until pink, opaque, and cooked through.
- Air Fry the Shrimp: Air fry the shrimp at 370 degrees for 10 minutes.
- Serve: Remove the shrimp from the heat and serve immediately. Spoon any remaining sauce from the skillet over the top and garnish with fresh pineapple or lime wedges if desired.
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Jerk Shrimp Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Ingredients
Jerk Seasoning and Rub (You can also use a store-bought rub)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ½ tablespoon brown sugar or sweetener
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried or ground thyme
- ½ teaspoon onion powder
- salt and pepper to taste
Jerk Marinade
- 1 habanero Authentic Jerk uses scotch bonnet peppers. If you have access to these, feel free to use them. Habanero is a close substitute
- 1 tablespoon soy sauce Can substitute liquid aminos or coconut aminos.
- 1 tablespoon fresh lime juice
- ¼ cup pineapple juice
- 1 teaspoon fresh ginger You can use ¼ teaspoon of ground ginger.
- 1 teaspoon liquid smoke Optional for smoky flavor
Shrimp
- 1 pound raw shrimp Peeled and deveined.
- 1 teaspoon olive oil Used if pan searing.
Instructions
- Add all of the jerk spices, habanero, soy sauce, pineapple juice, lime juice, liquid smoke, and ginger to a blender or food processor. Blend until the mixture is well combined. I typically add the ingredients to a bowl and combine using a hand immersion blender.
- Drizzle the marinade and jerk seasoning over the shrimp. You can marinate the shrimp in the fridge if you wish, it's optional. (30 minutes to overnight)
Pan Seared Shrimp
- Heat a skillet on medium-high heat with olive oil.
- When hot, add the shrimp.
- Cook for 3-4 minutes on each side or until the shrimp are opaque.
- Remove and cool before serving.
Air Fryer Shrimp
- Add the shrimp to the air fryer basket.
- Air fry the shrimp on 370 degrees for 4 minutes.
- Open the air fryer and flip the shrimp. Cook for an additional 4-6 minutes or until the shrimp are opaque.
- Remove and cool before serving.
Video
Notes
- If you have a favorite Jerk spice blend or rub, feel free to use it. It can be hard to find one that tastes exactly like what I'm used to eating when I visit Jamaica, so I like to make my own.
- Avoid touching the marinade with your hands or wear gloves, especially if you have to touch your eyes, wear contact lenses, etc.
- Jerk does have a kick to it. The dish is traditionally prepared using scotch bonnet peppers (often called Caribbean red peppers). They are almost impossible to find in the United States. Scotch bonnets have a heat rating of 100,000–350,000 Scoville heat units (the measurement of the heat of chili peppers), which is similar to habanero peppers, making it a close substitute.
- These peppers are hotter than poblano, serrano, and cayenne peppers. If you don’t like spicy dishes, feel free to modify the servings used or substitute for a pepper that is less hot. The recipe calls for 1 habanero, you can always use half, ¼th, etc. You can make it less hot by omitting the seeds.
- The recipe has a hint of sweetness from pineapple juice and ½ tablespoon of brown sweetener or sugar. If you are looking for sweet shrimp, add additional brown sugar or sweetener to suit your taste.
- Jerk chicken, shrimp, etc. is almost always marinated in advance. Marinating will allow the spices and ingredients to penetrate into the shrimp. This adds additional flavor and will make them juicy as well. You can marinate for up to 24 hours in advance.
- If pan searing I recommend a cast iron skillet or stainless steel pan. A non-stick pan likely won't give you the crust on the shrimp you want for jerk shrimp.
- Raw and frozen shrimp are translucent gray. When it’s cooked, it should be an opaque white with some pink and bright red accents. This is the best indicator of whether or not shrimp is fully cooked.
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When shrimp cooks, the muscle contracts, so the shrimp shrinks and curls. I find that it’s perfectly cooked when it has a C shape. I remove the shrimp from heat immediately when it reaches this shape. Often, if it reaches an O shape, and completely curls in, it will taste overcooked.
- If your shrimp is dry, rubbery, or mushy, you cooked it too long.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Traditional Jamaican jerk shrimp gets its heat from Scotch bonnet peppers, which are known for being pretty spicy. If you don't have scotch bonnet peppers, use a habanero. Here's how you can control how spicy it is:
Mild: Omit the pepper or use a small amount.
Medium: Use half of a pepper.
Spicy: Use a whole pepper.
Extra spicy: Use more than one pepper or leave in the seeds and membranes.
As written, the recipe is more middle of the road. It has a hint of sweetness from pineapple juice and ½ tablespoon of brown sweetener or sugar. If you are looking for sweet shrimp, add additional brown sugar or sweetener to suit your taste.
I love to eat jerk dishes with fresh pineapple. That adds an additional touch of sweetness to the meal.
This is completely up to you and is a matter of preference. Often the tails are left on for presentation purposes only. The shrimp simply looks nicer and will have a nice curve to it when the tails are left on.
Yes. Thaw the shrimp completely and pat them dry before seasoning. Excess moisture can water down the marinade and prevent the shrimp from getting a nice sear.
Place the frozen shrimp in a large bowl of cold water. The shrimp will thaw within minutes and will be ready to peel.
Jerk chicken, shrimp, etc. is almost always marinated in advance. Marinating will allow the spices and ingredients to penetrate into the shrimp. This adds additional flavor and will make them juicy as well. You can marinate for up to 24 hours in advance.
If you are strapped for time, you don't have to marinate in advance, but the shrimp likely won't have as much flavor if you did. When you don't allow time for the marinade to penetrate the shrimp, sometimes the final product will taste like the spices are sitting on top of the shrimp, as opposed to tasting like a part of it.
If your shrimp is dry, rubbery, or mushy, you cooked it too long. Shrimp cooks fast, it's another reason why it's one of my favorites for quick meals. The key is to remove them from the heat right when the flesh is uniformly pink. Watch shrimp closely as it cooks, do not wander away, especially if you are cooking it in a pan and searing it on the stove.
Raw and frozen shrimp are translucent gray. When it’s cooked, it should be an opaque white with some pink and bright red accents. This is the best indicator of whether or not shrimp is fully cooked.
When shrimp cooks, the muscle contracts, so the shrimp shrinks and curls. I find that it’s perfectly cooked when it has a C shape. I remove the shrimp from heat immediately when it reaches this shape. Often, if it reaches an O shape, and completely curls in, it will taste overcooked.
The shrimp can be stored tightly sealed and covered for 3-4 days in the fridge.
The best way to reheat leftover shrimp is in a pan on medium heat with butter or oil. You can also reheat in the air fryer on 350 degrees until warm. Be careful, because the same rules regarding overcooking apply. If you heat it for too long it will be rubbery. I avoid the microwave for this reason.
You can freeze leftover shrimp for up to a few months.
You can, but homemade or freshly made jerk seasoning usually has the best flavor. Bottled versions are convenient and work well when you're short on time.
What to Serve with Jerk Shrimp
My favorite way to enjoy this recipe is to serve the shrimp on a salad, as a stir fry with rice and vegetables, or on tacos. You also can't go wrong with Jamaican classics like: Jamaican rice and peas, Jamaican cabbage, and fried plantains. Southern sides like Southern Macaroni Salad and Southern Potato Salad will also work well. You will also love my Jamaican curry shrimp, Jamaican Oxtail, and brown stew chicken recipes.
More Jerk Recipes
Jerk Chicken Thighs
Jerk Rub and Seasoning
Jerk Marinade
More Shrimp Recipes
Air Fryer Frozen Shrimp
Grilled Shrimp Skewers
Lemon Pepper Shrimp
Cedar Plank Grilled Shrimp
Cajun Shrimp Pasta
Shrimp and Crab Quiche
Shrimp Egg Rolls
Healthy Pad Thai with Chicken and Shrimp
Shrimp Parmesan (Parmigiana)
Tahona Epperson says
OMG delicious...I made this shrimp last night for dinner. It was a super easy recipe and I did start the shrimp marinating the night before. I've learned with jerk on anything, the longer it marinates the better. The only difference we did, was we left the shells on to create a peel and eat shrimp version. Loved your recipe for the homemade jerk seasoning. It was awesome. Thank you.
staysnatched says
I love that idea! Thanks for sharing.
Julie Faughnan says
So easy to make and very flavorful! I love the heat so I use the whole habanero pepper and definitely raw shrimp so it isn't overcooked. This is so easy to make for a quick dinner or even a delicious appetizer.
staysnatched says
Wonderful! I'm so glad to hear that.
Abiola says
I just made this and it's so good. Flavourful and delicious. Thanks for sharing 👌🙌
staysnatched says
You’re welcome! I’m glad you enjoyed it!
Joseph says
Cooking Shrimp perfection is easy size not important !! place in hot oil. watch carefully the center line where vein was removed as shrimps cook the center cut is approaching opaque but not quite there its almost raw flip then with tongs again watch center line as it. is almost opaque remove them from heat. they will continue to cook from residual heat. always perfection. Enjoy. have done this hundreds of times
staysnatched says
Yum!
Veronica says
Looking forward to making this recipe for our quilters retreat. What would you suggest as side dishes I was thinking sauteed pineapples. Would you do some kind of a rice or salad as a side?
staysnatched says
You can make this and omit the chicken. https://www.staysnatched.com/jerk-chicken-and-rice/