Jerk Seasoning Shrimp Skewers (Printable version)

Grilled jerk-spiced shrimp paired with coconut rice and zesty lime for a flavorful Caribbean-inspired dish.

# Needed ingredients:

→ Shrimp & Marinade

01 - 1½ pounds 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 - ½ teaspoon salt
08 - ½ 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 - ½ teaspoon salt
13 - 1 tablespoon fresh lime juice
14 - 2 tablespoons chopped fresh cilantro

→ For Serving

15 - Lime wedges
16 - Extra chopped cilantro

# How to make it:

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. Allow to marinate for 15 minutes while preparing the rice.
02 - Rinse rice under cold running 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 a 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 beforehand to prevent burning.
04 - Preheat grill or grill pan over medium-high heat. Grill shrimp skewers for 2 to 3 minutes per side until shrimp are opaque and lightly charred.
05 - Arrange shrimp skewers over coconut rice. Garnish with lime wedges and additional cilantro if desired. Serve immediately.

# Expert advice:

01 -
  • These shrimp cook faster than you can say hello, making weeknight dinners feel restaurant-worthy without the stress.
  • The jerk seasoning gives you heat and warmth without being aggressive, so it works whether you're feeding adventurous eaters or spice-curious beginners.
02 -
  • Shrimp go from perfectly cooked to rubbery in about 30 seconds, so don't wander away or get distracted by conversation once they hit the heat.
  • Rinsing your rice before cooking makes a real difference in the texture, keeping the coconut rice fluffy instead of turning it into a clingy mass.
03 -
  • Pat your shrimp completely dry before marinating them so they absorb the spices instead of the moisture sliding them off.
  • Don't skip the 15-minute marinade because those spices need time to infuse, not just cling to the surface.
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