Jerk Shrimp

ingredients

JERK SHRIMP

1 pound medium shrimp raw, peeled, deveined

1 tablespoon olive oil

MARINADE

1 tablespoon olive oil

1 tablespoon lime juice

1 tablespoon reduced sodium soy sauce

1 tablespoon honey

1 tablespoon ketchup

1 tsp EACH chipotle chili powder, paprika

1/2 tsp EACH garlic powder, onion powder, all spice

1/4 tsp EACH ground ginger, dried thyme, salt

Pinch cinnamon and nutmeg

GARNISH

2 tablespoons finely chopped fresh parsley

INSTRUCTIONS

Add marinade ingredients to a freezer bag or medium bowl and whisk to combine. Add shrimp and marinate at room temperature for 15-30 minutes or in the refrigerator for up to 60 minutes (no more!).

Heat one tablespoon olive oil over medium high heat in a large skillet. Add shrimp and marinade and cook approximately 3 minutes per side, or just until opaque and cooked through. Toss with fresh parsley.

NOTES

HOW TO COOK SHRIMP IN THE OVEN

Preheat oven to 400 degrees F.

Line a baking sheet with foil and spray with cooking spray.

Line shrimp in a single layer so it isn’t touching.

Roast for 6 to 8 minutes or opaque.

How to cook shrimp on STOVE

Heat one tablespoon olive oil over medium high heat in a large skillet.

Add shrimp and cook approximately 3 minutes per side, or just until opaque and cooked through.

Cook shrimp in batches if your shrimp cannot comfortably fit in a single layer.

HOW TO GRILL SHRIMP

Take care to soak wooden skewers for at least an hour if using so they don’t catch fire.

Thread shrimp onto skewers.

Grease and heat grill or gill pan over medium high heat.

Add skewers in a single layer without touching. Cook shrimp for 2-3 minutes on each side or until shrimp has become pink and opaque.

TIPS FOR JERK SHRIMP RECIPE

Thaw shrimp. It might sound obvious, but it isn’t to some 😉. Make sure you thaw the shrimp before combining with the marinade so the melted water won’t dilute the seasonings. Also, gently thaw the shrimp using my above detailed methods – never the microwave!

Wait until the skillet is hot. Don’t let “hot” be confused with high heat – we are using medium-high heat. Wait until your skillet is very hot before adding the shrimp to achieve the coveted golden sear.

Use a large skillet. Use a large enough skillet so the shrimp can be spread into an even layer to sear and not just steam. If you don’t have a large enough skillet for the shrimp to cook without overlapping, then you will need to cook the shrimp in two batches.

Don’t over-cook shrimp. Cook shrimp just until opaque for the juiciest shrimp. As soon as the shrimp turn pinkish white and start to curl, they’re done-don’t be tempted to cook them a second longer! This takes less than 5 minutes so have a plate ready to transfer the shrimp to so they stop cooking.

Cook shrimp with tails on. I recommend cooking your shrimp with the tails on because the tail shells contain flavor that seeps out and we get more robust shrimp flavor. Once your shrimp is cooked and resting you can remove the tails if you desire.