Grilled Jerk Jumbo Shrimp

May 9, 2010 / By Foodland

Grilled Jerk Jumbo Shrimp

Bring the flavors of Jamaica to your barbecue with this spicy dish
Course Dinner, Main Course
Cuisine Fish & Seafood
Servings 8 Servings


  • 40 colossal Shrimp, U/15 ct. (5 pieces per person)
  • Jerk Marinade
  • 4 large garlic cloves, chopped
  • 1 small onion, chopped
  • 4 fresh jalapeno, stemmed and seeded
  • 0.25 cup fresh lime juice
  • 2 tablespoons soy sauce
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons salt
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons ground all spice
  • 2 teaspoons black pepper
  • 3/4 teaspoons freshly grated nutmeg
  • 0.5 teaspoon cinnamon


  1. Combine all marinade ingredients in a blender until smooth.
  2. Prepare shrimp by making a very thin incision using the top of a paring knife through the top shell into the flesh along the vein. Keeping the shell on, rinse the vein out.
  3. Marinate between 2 sealable plastic bags.
  4. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade.
  5. Marinate in the refrigerator for one day.
  6. Let shrimp stand at room temperature 1 hour before cooking.
  7. Preheat grill to high, adjust heat as needed.
  8. Cook shrimp until weel browned and lightly charred on all sides, 5-7 minutes.
  9. Serve shrimp with salsa.


It is important to use colossal shrimp with the shell on. If you use smaller shrimp, you may run the risk of the shrimp burning to quickly and drying out. The shell will protect the meat from burning and keep it juicy. The light charring on the shell will give the flesh a nice smoky flavor.
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