Jerk Shrimp Skewers Bold (Printable)

Succulent shrimp marinated in bold spices, grilled and served with coconut rice and fresh lime.

# Ingredient list:

→ Shrimp & Marinade

01 - 1.5 lbs 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 - 0.5 teaspoon salt
08 - 0.5 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 - 0.5 teaspoon salt
13 - 1 tablespoon fresh lime juice
14 - 2 tablespoons chopped fresh cilantro, optional

→ For Serving

15 - Lime wedges
16 - Chopped fresh cilantro, optional

# 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 well to coat all shrimp evenly. Marinate for 15 minutes.
02 - Rinse rice under cold 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 and fluff with a fork. Stir in lime juice and cilantro if desired.
03 - Thread marinated shrimp onto skewers. If using wooden skewers, soak them in water for 30 minutes before grilling.
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. Serve immediately.

# Expert Suggestions:

01 -
  • The shrimp cook so fast that you can have dinner on the table in under 40 minutes, making weeknight entertaining actually feasible.
  • That coconut rice soaks up all the charred, spicy flavors from the shrimp and becomes its own reason to go back for seconds.
  • It tastes like you spent hours planning a dinner party, but the reality is this came together with the ease of a Tuesday night.
02 -
  • Shrimp cooks so quickly that even a minute too long means the texture turns from tender to bouncy in the worst way, so set a timer and trust it.
  • Pat your shrimp completely dry before marinating, because excess moisture will steam them on the grill instead of creating that caramelized, charred exterior you're after.
  • The rice needs to sit undisturbed while it cooks, which means don't lift that lid even once to peek, as the steam escaping ruins the cooking process.
03 -
  • Marinating for exactly 15 minutes gives flavor without the lime juice starting to 'cook' the shrimp's exterior, which would make them mushy.
  • If you thread shrimp onto two parallel skewers instead of one, they won't spin and rotate when you try to flip them, giving you much better control and even cooking.
  • Save the empty skewers after grilling and use them to hold lime wedges standing upright, turning a simple garnish into a thoughtful presentation detail.
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