When I asked my husband what he wanted for Father’s Day, he jokingly replied that he wanted a trip to Jamaica. While a Caribbean vacation is most definitely not in the cards for us right now, I figured I could at least give him a taste of the islands at home with this delicious grilled shrimp recipe.
You know I’m a fan of recipes that can do double duty (to save time and money), so I like to prepare extra jerk seasoning to use later when grilling chicken and pork as well. Plus when you already have the spice mixture on hand, this recipe makes for a surprisingly quick and easy meal!
Simply combine the jerk spice mixture, olive oil and thawed shrimp in a large Ziploc bag and shake to coat. Then thread them onto bamboo skewers that have been soaked in water to prevent them from catching fire.
I won’t lie — this threading of the shrimp kabobs can be messy business! But the end result is totally worth it. Just wear an apron… or at the very least don’t wear white.
Toss them on the grill for about three minutes per side and that’s it! I chose to serve our grilled shrimp with one of my go-to sides, a simple fluffy couscous, and a quick mango black bean salad that I improvised.
Oh, I’m still dreaming about that salad… Don’t you just love a good salad?
I picked up the most perfectly ripe, big, beautiful mangoes at Walmart and built the salad around them. Often I cook by taste, but if you’d like the recipe, just let me know and I’ll figure out the amounts I used. (Edit: Try this Citrusy Mango Black Bean Salad minus the blood oranges!)Print
For the Jerk Spice
- 4 tablespoons sugar
- 4 tablespoons paprika
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons ground red pepper
- 1 teaspoon thyme
- 1 teaspoon allspice
For the Shrimp
- 2 1/2 tablespoons jerk spice mixture
- 2 tablespoons olive oil
- 2 pounds medium size frozen shrimp with tails on
- Whisk all of the ingredients for the jerk spice mixture together in a bowl and transfer to an appropriate storage container.
- If shrimp is not already thawed, place in a colander under cold running water to thaw and drain well.
- Place thawed shrimp and olive oil in a large Ziploc bag and shake to coat. Add jerk spice mixture and shake again to coat thoroughly. It’s not necessary to let the shrimp marinate, but I’ll often let them sit at this point while I make the side components of our meal since they cook so quickly.
- Thread shrimp onto bamboo skewers that have been soaked in warm water, about six or so shrimp per skewer.
- Grill shrimp skewers over medium-high heat for about three minutes per side or until done.
My husband declared this one of the best meals he’s had recently, as evidenced by the empty shrimp platter at the end of the meal. And the black bean mango salad? Well, I got a craving for it later that evening, but he’d already beat me to the punch.