Pin it Bring the vibrant and fiery spirit of the Caribbean to your kitchen with these Jerk Seasoning Shrimp Skewers. Succulent, large shrimp are marinated in a bold blend of jerk spices, garlic, and lime, then grilled to perfection to achieve a light char. Served over a bed of creamy, fragrant coconut rice, this dish is a tropical escape on a plate, offering a perfect balance of spicy heat and cooling sweetness.
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The key to this recipe lies in the contrast of textures and flavors. The snap of the grilled shrimp meets the fluffiness of the rice, while the richness of the coconut milk mellows out the bold jerk spices. It is a harmonious dish that is as beautiful to look at as it is delicious to eat.
Ingredients
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- Shrimp & Marinade:
- 1½ lbs (680 g) large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons jerk seasoning (store-bought or homemade)
- 1 tablespoon fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon brown sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- Coconut Rice:
- 1 cup (200 g) long-grain white rice
- 1 cup (240 ml) coconut milk (unsweetened, full-fat)
- 1 cup (240 ml) water
- ½ teaspoon salt
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro (optional)
- For Serving:
- Lime wedges
- Extra chopped cilantro (optional)
Instructions
- Step 1
- In a large bowl, combine shrimp, olive oil, jerk seasoning, lime juice, garlic, brown sugar, salt, and pepper. Toss well to coat. Marinate for 15 minutes while you prepare the rice.
- Step 2
- Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and rice is tender. Remove from heat and fluff with a fork. Stir in lime juice and cilantro if using.
- Step 3
- Meanwhile, thread the marinated shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes beforehand).
- Step 4
- Preheat grill or grill pan over medium-high heat. Grill shrimp skewers for 2–3 minutes per side, or until shrimp are opaque and lightly charred.
- Step 5
- Serve shrimp skewers over coconut rice with lime wedges and extra cilantro.
Zusatztipps für die Zubereitung
To prevent wooden skewers from burning on the grill, ensure they are soaked in water for at least 30 minutes. When grilling the shrimp, maintain a medium-high heat to get that iconic light char without overcooking the delicate seafood.
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Varianten und Anpassungen
If you prefer a different protein, you can substitute the shrimp with chicken breast pieces or firm tofu cubes. For those who crave more intense heat, finely chop a Scotch bonnet or habanero pepper and add it directly to the marinade.
Serviervorschläge
Serve this dish immediately while the shrimp are hot and the rice is fluffy. Garnish generously with fresh lime wedges for squeezing and extra cilantro. For a complete experience, pair it with a crisp Sauvignon Blanc or a light, tropical-style beer.
Pin it These Jerk Seasoning Shrimp Skewers are a fantastic way to bring bold, international flavors to your home. Simple enough for a Tuesday but vibrant enough for a weekend gathering, this recipe is sure to become a staple in your rotation. Enjoy the taste of the tropics!
Recipe Questions & Answers
- → What type of shrimp works best for this dish?
Large, peeled, and deveined shrimp are recommended to absorb the marinade well and cook quickly on the grill.
- → How long should the shrimp marinate?
Marinate the shrimp for about 15 minutes to allow the bold jerk spices and lime juice to infuse flavor without overpowering the texture.
- → Can I cook the shrimp skewers indoors?
Yes, grilling pans or broilers can be used to replicate the char and cook the skewers evenly if an outdoor grill is unavailable.
- → What makes the coconut rice flavorful?
The rice is cooked with unsweetened coconut milk, which imparts a creamy texture and tropical aroma, enhanced by fresh lime juice and optional cilantro.
- → How can the heat level be adjusted?
Adding finely chopped Scotch bonnet or habanero peppers to the marinade increases spiciness to suit personal taste.
