Description

A fast and scrumptious recipe with flavorful Grilled Jerk Shrimp over onions and peppers.


  • 2lbs Uncooked Shrimp 13/15 rely peeled/deveined tail on
  • 1 cup Jerk Marinade *recipe beneath
  • 1 Tablespoon olive oil
  • 1/2 purple bell pepper thinly sliced
  • 1/2 yellow bell pepper thinly sliced
  • 1 medium onion thinly sliced
  • 1 Tablespoon minced garlic
  • 1 Tablespoon minced ginger
  • 1 teaspoon Malcom’s Jammin’ Jerk Seasoning
  • Wedge of lemon and lime

Jerk Marinade:

  • 56 scallions chopped
  • 1 medium onion diced
  • 4 scotch bonnet peppers diced
  • 6 cloves garlic smashed
  • 1/4 cup contemporary parsley
  • 2 Tablespoons contemporary ginger
  • 5 sprigs of contemporary Thyme (simply the leaves)
  • Juice from 1 lime
  • Juice from 1 lemon
  • 3 Tablespoons Malcom’s Jammin’ Jerk Seasoning
  • 2 Tablespoons Brown Sugar
  • 1/2 cup Soy Sauce
  • 1/4 cup White Vinegar
  • 1/4 cup Olive Oil

Place all substances into the bowl of a meals processor and puree till it turns into semi-smooth consistency about 2-3 minutes.


  1. Place shrimp on paper towel and pat dry to take away moisture.
  2. Spoon half of the marinade over the shrimp, flip and spoon the rest of the marinade excessive. Let the shrimp marinate for 20 minutes.
  3. Put together a charcoal grill for direct cooking over medium excessive warmth.
  4. Place a forged iron skillet on the grill and add olive oil.
  5. Add the thinly sliced greens together with the garlic and ginger. Season with Jammin’ Jerk and sauté for 2-3 minutes.
  6. Place the shrimp on the grill and cook dinner for 1 minute 30 seconds on either side. Shrimp will cook dinner quick so don’t stroll away. Transfer them to the skillet of greens as quickly as they’re achieved.
  7. Squeeze contemporary lime and lemon juice excessive and serve.

Key phrases: jerk shrimp, jamaican jerk shrimp, jammin jerk, grilled shrimp recipe, grilled shrimp, grilled jerk shrimp, caribbean jerk grilled shrimp



Source link

Previous articleMiles enjoys trying out new recipes
Next articleMake chef Kevin O’Donnell’s grilled heirloom melon with fig and burrata

LEAVE A REPLY

Please enter your comment!
Please enter your name here