Jerk Shrimp Skewers Bold (Printable)

Marinated jerk shrimp grilled and served over fragrant coconut rice with fresh lime wedges for a tropical touch.

# What you need:

→ 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

→ For Serving

15 - Lime wedges
16 - Extra chopped cilantro

# How to make it:

01 - In a large bowl, combine shrimp, olive oil, jerk seasoning, lime juice, garlic, brown sugar, salt, and pepper. Toss thoroughly to coat all pieces. Allow to 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, fluff with a fork, and stir in lime juice and cilantro.
03 - Thread marinated shrimp onto skewers. If using wooden skewers, soak them in water for 30 minutes beforehand.
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 extra cilantro.

# Helpful Hints:

01 -
  • Takes barely 35 minutes total, yet tastes like you spent all afternoon cooking.
  • The jerk spices bring enough heat and complexity that you won't miss any cream or heavy sauces.
  • Shrimp cooks so fast that even on a busy weeknight, dinner feels special.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when I got impatient and ended up with gluey, clumpy rice that ruined an otherwise perfect meal.
  • If your shrimp are smaller than large, reduce the grilling time to just 1.5 minutes per side or they'll turn tough and rubbery.
  • The marinade time is flexible—anywhere from 15 to 30 minutes is fine, but much longer and the lime juice starts to denature the proteins.
03 -
  • For extra heat and authenticity, finely mince a scotch bonnet or habanero pepper and add it to the marinade—start with half of one and taste as you go, because these peppers are intense.
  • If you want to meal prep, you can marinate the shrimp up to 8 hours ahead, but cook the rice fresh the day of for the best texture.
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