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.

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