Jerk Shrimp Skewers Delight (Printable)

Succulent shrimp grilled with bold jerk spices, served alongside fragrant coconut rice and fresh lime.

# What You Need:

→ Shrimp & Marinade

01 - 1.5 lbs large shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 2 tablespoons jerk seasoning
04 - 1 tablespoon fresh lime juice
05 - 2 cloves garlic, minced
06 - 1 teaspoon brown sugar
07 - 0.5 teaspoon salt
08 - 0.5 teaspoon black pepper

→ Coconut Rice

09 - 1 cup long-grain white rice
10 - 1 cup unsweetened full-fat coconut milk
11 - 1 cup water
12 - 0.5 teaspoon salt
13 - 1 tablespoon fresh lime juice
14 - 2 tablespoons chopped fresh cilantro

→ For Serving

15 - Lime wedges
16 - Extra chopped cilantro

# Directions:

01 - In a large bowl, combine shrimp, olive oil, jerk seasoning, lime juice, minced garlic, brown sugar, salt, and black pepper. Toss thoroughly to coat all shrimp evenly and let marinate for 15 minutes.
02 - Rinse rice under cold water until water runs clear. In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender. Remove from heat, fluff with fork, and stir in lime juice and cilantro.
03 - Thread marinated shrimp onto skewers. If using wooden skewers, soak them in water for 30 minutes before assembly to prevent burning.
04 - Preheat grill or grill pan over medium-high heat. Grill shrimp skewers for 2 to 3 minutes per side until opaque and lightly charred.
05 - Arrange shrimp skewers over coconut rice. Garnish with lime wedges and additional cilantro.

# Expert Suggestions:

01 -
  • The shrimp marinate in just 15 minutes but taste like they've been infused with Caribbean soul and heat.
  • Coconut rice soaks up the jerk flavors and becomes the perfect creamy anchor for those charred, spicy skewers.
02 -
  • Don't marinate the shrimp longer than 20 minutes or the lime juice will start to cook them raw, turning the texture mushy.
  • If your skewers are crowded on the grill, shrimp will steam instead of char; give them breathing room and work in batches if needed.
03 -
  • Pat shrimp dry with paper towels before threading them onto skewers; this helps them develop a better crust on the grill.
  • If you don't have a grill, a cast-iron skillet on high heat works beautifully and gives you the same char and flavor.
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