Up next in my summer grilling adventures I head down south to the Caribbean for some grilled Jamaican jerk shrimp using a tasty homemade jerk marinade. Jamaican jerk spice comes in the form of a spice blend a paste or a marinade and its main ingredients are allspice, scotch bonnet peppers, green onions, thyme, nutmeg and garlic. I like to make my own jerk marinate from scratch and although the list of ingredients may be long it is super simple to make and you should have most of the ingredients in your pantry already. This jerk shrimp is as easy to make as marinating the shrimp in the jerk marinade, skewering it and grilling it! Jerk spice is typically on the spicy side so I like to serve it with fresh fruits or salsas, especially in the summer! The only thing that is better than fresh fruit is grilled fresh fruit so why not throw something like pineapple or peaches onto the skewer along with the shrimp for grilling? It is hard to beat grilled meat on a stick for summer entertaining but throw some fruit into the mix and you have to have one of the most perfect appetizers around!
Hot and spicy jerk shrimp along with sweet and juicy pineapple on a stick is a fabulous combo!
Grilled Jerk Shrimp and Pineapple Skewers
Spicy grilled jerk marinated shrimp and sweet and juicy pineapple skewers!
Prep Time: 10 minutes
Marinate Time: 20 Minutes
Cook Time: 10 minutes
Total Time: 40 minutes
- 1 pound (16-20) shrimp, peeled and deveined
- 1/2 cup jerk marinade (see below)
- 2 slices pineapple, cut into 1/2 inch pieces
- Marinate the shrimp in the the jerk marinade for at least 20 minutes and up to over night, skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 1-3 minutes per side.
A quick and easy homemade jerk marinade that is packed with flavour and spicy heat!
Servings: make 1 cup
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
- 1+ scotch bonnet pepper
- 2 cloves garlic
- 1 tablespoon ginger, grated
- 2 green onions
- 1 tablespoon thyme, chopped
- 1 tablespoon allspice
- 3/4 teaspoon nutmeg
- 3/4 teaspoon cinnamon
- 1 teaspoon pepper
- 1 tablespoon brown sugar
- 1 tablespoon oil
- 2 tablespoons white vinegar
- 2 tablespoons soy sauce
- 1 tablespoon dark rum
- 1/2 orange, juice and zest
- 1 lime, juice and zest
- Puree everything in a food processor.
Tip: Scotch bonnet peppers can be a little hot so you may want to start by adding half a pepper, test the heat level and continue adding more until the marinade is as hot as you want.
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