Jamaican Jerked Shrimp


1 and l/2 lbs Extra large shrimp
1-2 scotch bonnet peppers, seeded and diced
2-3 cloves garlic, chopped
1 tbs fresh ginger, grated
2 scallions, chopped, white and green parts
1 tbs fresh thyme leaves
1 tbs allspice
1 tsp nutmeg
1 tsp cinnamon
2 tsp black pepper
1 tbs brown sugar
1 tbs vegetable oil
2 tbs white vinegar
2 tbs soy sauce
1 tbs dark rum
1/2 orange, juice and zest
1 lime, juice and zest
  • Peel and devein the shrimp, leaving the tails on.
  • Add all ingredients for the jerk marinade in the bowl of a food processor and process until smooth.
  • Add the shrimp to shallow baking dish or to a large zip lock bag and pour the marinade over, making all the shrimp are covered.
  • Marinate the shrimp refrigerated for at least 4 hours, turning occasionally.
  • Start a hot charcoal fire along with a few wood chips that have soaked in water for 30 minutes.
  • Add the shrimp to the grill and brush with some more of the marinade.
  • Cook covered for about 3-4 minutes per side, turning once and brushing with the marinade.




4 min


10 min


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