Save My neighbor's barbecue was in full swing when the smell of jerk spices hit me from three yards away, and I knew I had to figure out what she was grilling. Turns out it was shrimp skewers with a Caribbean punch that had everyone coming back for thirds. I went home that night and started experimenting, learning that the magic wasn't just in throwing shrimp on fire, but in letting them spend time with bold spices and a kiss of lime before they even touched the grill.
I made this for a small dinner party on a humid summer evening when everyone showed up hungry and a little tired from the heat. Serving the charred shrimp over creamy coconut rice seemed to shift the whole mood somehow, like tropical comfort wrapped up in a bowl. My friend Sarah went quiet for a moment, fork paused mid-air, and then said it tasted like a vacation she needed. That's when I realized this dish does more than fill your stomach.
Ingredients
- Large shrimp, peeled and deveined: The 1½ pound base that cooks through in minutes once the marinade does its work, staying tender if you don't overdo them on the grill.
- Jerk seasoning: Store-bought works beautifully, but if you want to blend your own, you'll taste the difference in how fresh the spices feel when they hit the hot pan.
- Olive oil: This carries the spices into the shrimp and keeps them from sticking to your grill, so don't skip it thinking you can just use cooking spray.
- Fresh lime juice: The acidity wakes up the shrimp and balances the heat, tenderizing as it sits in the marinade.
- Garlic and brown sugar: Two small ingredients that work together to add depth and a subtle sweetness that makes the heat less sharp.
- Long-grain white rice: The neutral backdrop that lets the coconut milk and shrimp shine without competing for attention.
- Unsweetened full-fat coconut milk: Don't use the light version here because you need that richness to balance the spiced shrimp above it.
- Cilantro and lime wedges: The final touches that let people customize their own bowl and add brightness at the last second.
Instructions
- Make the marinade and coat the shrimp:
- In a large bowl, combine the shrimp with olive oil, jerk seasoning, lime juice, minced garlic, brown sugar, salt, and pepper, tossing until every piece glistens with spice. Let them sit for 15 minutes while you handle the rice, which gives the flavors time to settle into the shrimp without overwhelming their delicate sweetness.
- Prepare the coconut rice:
- Rinse your rice under cold water with your fingers moving through it until the water runs clear, removing the starch that would make it gluey. Combine the rinsed rice with coconut milk, water, and salt in a medium saucepan, bring to a boil, then lower the heat to the gentlest simmer, cover it, and let it sit undisturbed for 15 minutes until all the liquid disappears.
- Thread and prep the skewers:
- If you're using wooden skewers, soak them in water for at least 30 minutes so they don't char before the shrimp cooks through. Thread the marinated shrimp onto the skewers, leaving a tiny bit of space between each one so heat can reach all sides.
- Grill the shrimp to charred perfection:
- Heat your grill or grill pan over medium-high heat until it's hot enough that water droplets dance across the surface. Lay the skewers down and resist the urge to move them for 2 to 3 minutes, letting them develop a light char, then flip and give them another 2 to 3 minutes on the other side until they turn opaque and the edges look slightly charred.
- Finish and serve:
- Remove the rice from heat and fluff it gently with a fork, then stir in the lime juice and cilantro if you're using it. Arrange the coconut rice on plates, lay the shrimp skewers on top, and scatter lime wedges and extra cilantro around for people to add their own finishing touch.
Save There's a moment when you pull those shrimp skewers off the grill and the steam rises up carrying that smoky jerk spice smell, and suddenly you're not just cooking dinner anymore. You're creating something that brings people together, that makes them forget about their phones and their worry lists for a little while.
Getting the Grill Temperature Just Right
Medium-high heat is the sweet spot where your shrimp will develop that beautiful char without cooking so fast the inside stays cold. If your grill is too cool, they'll steam instead of sear and lose that smoky appeal that makes people ask for the recipe. Test the temperature by holding your hand about 4 inches above the grates and counting how long until the heat forces you to pull away, aiming for about 4 seconds.
Making the Jerk Seasoning From Scratch
Blending your own jerk seasoning isn't difficult and lets you control how much heat shows up in your bowl. You're looking at combining allspice, thyme, cinnamon, nutmeg, cloves, black pepper, and cayenne in a way that tastes balanced to your own preferences. The store-bought versions are convenient and honestly taste wonderful, but homemade gives you bragging rights and lets you dial in exactly how spicy you want things to get.
Variations and Serving Ideas
This recipe welcomes swaps and additions because the framework is sturdy enough to hold up to your creativity. Chicken thighs work beautifully if shrimp aren't your thing, and they'll handle a few extra minutes on the grill without drying out. If you want to push the heat, add a finely chopped Scotch bonnet or habanero directly into the marinade and watch your brave friends glow with appreciation.
- Serve alongside grilled pineapple slices or charred vegetables for a complete tropical plate.
- A crisp Sauvignon Blanc or light tropical beer pairs perfectly and won't overpower the delicate shrimp.
- Make extra coconut rice because leftovers transform into fried rice the next day when you add a beaten egg and green onions.
Save This dish has a way of making ordinary evenings feel special, turning a simple grill and some bold spices into memories. Every time you make it, you'll find your own rhythm with the heat and the smoke, and it becomes yours.
Recipe FAQs
- → What is jerk seasoning made of?
Jerk seasoning typically combines allspice, Scotch bonnet peppers, thyme, garlic, and other spices to create a bold, spicy, and aromatic flavor profile.
- → How can I prevent shrimp from sticking to the grill?
Soak wooden skewers in water for at least 30 minutes before threading shrimp, and lightly oil the grill grates or shrimp to reduce sticking.
- → Can I prepare the coconut rice in advance?
Yes, coconut rice can be cooked ahead and gently reheated. Stir in fresh lime juice and cilantro just before serving to retain brightness.
- → What alternatives can be used instead of shrimp?
Chicken or tofu can substitute shrimp in this dish; adjust cooking times accordingly and marinate them in the same jerk spice blend for flavor.
- → How spicy is the jerk seasoning in this dish?
The spice level is moderate but can be intensified by adding Scotch bonnet or habanero peppers to the marinade for extra heat.