Honey Jerk Shrimp

Jerk Shrimp is tossed in a smoky, sweet, and spicy marinade, then cooked to juicy perfection. This recipe brings bold Jamaican flavour to your plate so you can add it to tacos, wraps, salads, rice, or more!

For more easy shrimp recipes, try my Curry Shrimp Tacos, Sweet Chili Shrimp, Shrimp Scampi with Orzo, and Jamaican Pepper Shrimp next.

Jerk Shrimp Recipe

I love this dish because it’s so easy to make, and it’s ready in just about 20 minutes! The shrimp soak up all the flavour from the jerk marinade, providing that homemade, smoky, and spicy goodness we all love. The honey adds a touch of sweetness that balances everything out perfectly.

This recipe is super versatile. You can add it to any and everything, from rice and salads to tacos and wraps. Plus, it’s one of those dishes that tastes great on its own too. It’s definitely a go-to for a quick and flavourful meal!

What is Jamaican Jerk?

Jamaican jerk is a spicy, flavourful blend of herbs and spices used as a dry rub or wet marinade for meats and seafood. Traditionally cooked over an open coal or wood fire, jerk has a distinctive smoky, woodsy flavour from ingredients like allspice, Scotch bonnet peppers, garlic, and pimento.

Its origins trace back to the Maroons in Jamaica, who used this method to preserve and cook wild pigs while escaping the British. Over time, jerk has become a staple in Jamaican cuisine, evolving into various dishes while staying true to its roots.

What is Jamaican Jerk Shrimp?

Jerk Shrimp is a flavourful dish that combines the bold, smoky, and spicy flavours of traditional Jamaican jerk seasoning with tender, juicy shrimp. It’s all about the perfect blend of spices like allspice, thyme, and Scotch bonnet peppers that create that authentic jerk flavour.

In this variation, I’ve added honey to balance out the heat, creating a sweet and spicy honey jerk sauce that coats the shrimp. You can easily adjust the spice level to suit your taste, making it as mild or fiery as you like!

What Type of Shrimp to Buy:

For the best flavour and texture, choose medium or large wild-caught shrimp over farm-raised. Opt for raw, peeled, and deveined shrimp to save time on prep. Frozen shrimp is often fresher than shrimp at the counter and more economical, as it’s frozen shortly after being caught.

How to Defrost Shrimp:

To defrost shrimp, you can either refrigerate them overnight in a covered bowl or use the quick cold water method. For the latter, place shrimp in a bowl of cold water for 10 minutes, changing the water as needed until fully thawed.

Ingredients

Jerk Shrimp

• Raw Shrimp: You can use fresh or frozen, peeled and deveined. Fresh of course, provides the most flavour.
• Jerk Marinade: Use my recipe for homemade jerk marinade. However, if you want to save some time, Grace Jerk Seasoning (Mild) as well as Walkerswood Jerk Seasoning (Hot) are two brands I stand by. They come in both mild and hot heat levels, so if spice isn’t your thing, you can opt for the mild selection.
• Garlic: This adds a beautiful aroma and great flavour to this dish. Use fresh garlic, minced or grated for a more pungent taste.
• Thyme Leaves: This adds a fresh, warm, aromatic and piney flavour.
• Pimento Seeds: This is one of the main ingredients in jerk seasoning and adds a woody, cinnamon-like flavour, also known as allspice berries.
• Salt and Pepper: Season to taste.
• Olive Oil: Use to sauté shrimp.

Honey Jerk Sauce

• Chicken Stock: You can also use vegetable or seafood stock.
• Honey: The sweetness helps to balance out the jerk spice, and the stickiness helps adhere the sauce to the shrimp.
• Soy Sauce: This adds mouthwatering umami flavour. You can also use tamari, which is a gluten-free alternative, to add a rich, savoury depth to the sauce.
• Jerk Marinade: My recommendation is to use Walkerswoods or Grace brand in either the mild or hot heat options.

How to Make Jerk Shrimp

First, I season the shrimp with a bit of salt and pepper. Then I toss them in garlic, thyme, crushed pimento seeds, and jerk marinade until they’re nicely coated.

Next, I heat some olive oil in a skillet over medium-high heat and sauté the shrimp for about 2-3 minutes, flipping halfway through. Once they’re cooked, I transfer them to a plate and set them aside.

To make the sauce, I pour the stock into the same bowl I used to season the shrimp, scraping down any leftover seasonings, then add it to the skillet. Next, I stir in the honey, soy sauce, and more jerk marinade, letting it simmer until the sauce thickens to my liking.

Once that’s done, I toss the shrimp back into the skillet, making sure they’re thoroughly coated in the sauce. Garnish with fresh thyme, serve it up hot, and enjoy!

Storage

To store leftover jerk shrimp, place them in an airtight container and refrigerate for up to 3 days. When you’re ready to reheat, gently warm the shrimp in a skillet over low heat to avoid overcooking. You may need to add a splash of water or broth to loosen the sauce.

You can also microwave the shrimp in short 20-second intervals, stirring in between, until heated through. Be careful not to overheat, as shrimp can become rubbery if reheated too long.

Shrimp Frequently Asked Questions (FAQ’s)

More Jerk Recipes

• Pineapple Jerk Chicken and Shrimp Skewers
• Jerk Chicken Cobb Salad with Honey Mustard Dressing
• Spatchcock Jerk Chicken
• Jerk Chicken Tacos
• Jamaican Jerk Pork
• Jerk Chicken Skewers
• Jerk Sliders

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