Craving a delectable Jamaican shrimp dish that tantalizes your taste buds and transports you to the vibrant island's culinary haven? Look no further! Jamaican shrimp recipes offer a captivating blend of flavors and textures, promising an unforgettable dining experience. From the aromatic jerk shrimp, infused with a symphony of spices, to the succulent coconut shrimp, bathed in a creamy, tropical embrace, the world of Jamaican shrimp cuisine awaits your exploration. Whether you're a seasoned chef or a culinary enthusiast seeking new culinary adventures, this guide will unveil the secrets to crafting authentic Jamaican shrimp dishes that will leave you craving more. So, get ready to embark on a culinary journey to the heart of Jamaica, where shrimp takes center stage and your taste buds will rejoice!
Let's cook with our recipes!
JAMAICAN SHRIMP
Zesty jerk seasoning is a nice complement to sweet mango in this crowd-pleasing appetizer. Although this delicious dish takes time to prepare, it's conveniently made ahead and refrigerated until ready to serve.
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 15-20 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring water and salt to a boil. Add shrimp; boil for 3 minutes or until shrimp turn pink, stirring occasionally. Drain and rinse with cold water; transfer to a large resealable plastic bag., In a small bowl, whisk the oil, vinegar, lime juice, jalapeno, honey and jerk seasoning. Pour 3/4 cup marinade over shrimp. Seal bag and turn to coat; refrigerate for 1-2 hours. Refrigerate remaining marinade., Just before serving, drain and discard marinade from shrimp. On a large serving platter, layer with shrimp, mango, onion and lime. Drizzle with remaining marinade.
Nutrition Facts : Calories 114 calories, Fat 6g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 286mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.
JAMAICAN HOT PEPPER SHRIMP
Categories Shellfish Quick & Easy Shrimp Hot Pepper Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Combine all ingredients except shrimp in a 4-quart heavy pot and bring to a boil, then reduce heat and simmer, covered, 20 minutes.
- Stir in shrimp, making sure they are just covered by liquid, and remove pot from heat. Cool shrimp in liquid to room temperature, uncovered, about 1 hour. Transfer shrimp with a slotted spoon to a plate or bowl and drizzle some of cooking liquid on top.
JAMAICAN JERK SHRIMP IN FOIL
This one speaks for itself. Spicy shrimp in a jerk seasoning cooked in foil.
Provided by JOHN MITSCHKE
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat a grill for medium-high heat.
- Combine soy sauce, vinegar, onion, olive oil, green onions, thyme, habanero peppers, sugar, nutmeg, allspice, and cloves in a food processor; blend for about 15 seconds to make the jerk seasoning.
- Shape foil into a bowl. Add shrimp and pour in enough jerk seasoning to cover. Place the foil bowl on the grill. Seal the top, leaving a small opening. Grill until pink, stirring occasionally, about 10 minutes. Pour shrimp into a medium bowl.
- Heat the remaining sauce in a small saucepan over medium heat, 2 to 3 minutes. Spoon sauce over shrimp.
Nutrition Facts : Calories 299.2 calories, Carbohydrate 15.3 g, Cholesterol 172.6 mg, Fat 16.2 g, Fiber 3.1 g, Protein 23.6 g, SaturatedFat 2.9 g, Sodium 3814 mg, Sugar 6.7 g
JAMAICAN SHRIMP PEPPER POT SOUP
Also called callaloo, this dish has many guises and often is made with meats. The dish dates back to the Arawak Indians, who prepared a stew that was kept going on the fire with the addition of new ingredients every day. This version is made simply with shrimp.
Provided by Mary Fillmore
Categories Caribbean
Time 40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Combine okra, spinach, green pepper, minced onion, salt, thyme, marjoram, rosemary, minced garlic, red pepper and chicken stock in large stockpot. Heat to boiling.
- Reduce heat; simmer, covered, 30 minutes.
- Add shrimp and coconut milk.
- Simmer until shrimp are cooked, about 5 minutes.
- Serve garnished with lime slices.
JAMAICAN CURRY SHRIMP
From "Lucinda's Authentic Jamaican Kitchen" published 2006 I just made this to rave reviews. I did not add extra water and used frozen shrimp. Serve with Kuchella a green mango pickle or a mango chutney.
Provided by No Wheat For Me
Categories Caribbean
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium-high heat. When it is very hot add the curry powder. Cook, stirring, for 2 minutes. Add the next 6 ingredients. Cook, stirring constantly for 3 minutes. Add the tomato sauce and cook 3 minutes more. Add the water and blend well.
- Add the okra and shrimp. Reduce the heat and cover and cook until shrimp is just cooked through. Serve immediately with rice and a mango chutney.
Nutrition Facts : Calories 166.1, Fat 8.5, SaturatedFat 1.2, Cholesterol 115.2, Sodium 118.8, Carbohydrate 6.3, Fiber 1.8, Sugar 1.7, Protein 16.4
JAMAICAN PEPPER SHRIMP
An easy recipe for spicy jamaican peel and eat shrimp. These make a great appetizer/first course for a barbeque.
Provided by FolkDiva
Categories Caribbean
Time 25m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil, garlic, salt and peppers in dutch oven over medium to medium high heat.
- Add shrimp and stir for 5 minutes.
- Sprinkle allspice into the mixture.
- Add vinegar and cook for an additional 5 minutes.
- Heap finished shrimp on a platter along with lemon wedges and/or your favorite dipping sauce -- and let everyone help themselves!
Nutrition Facts : Calories 703.3, Fat 40.5, SaturatedFat 5.8, Cholesterol 736.2, Sodium 1622.5, Carbohydrate 1.6, Fiber 0.2, Sugar 0.8, Protein 79.3
JAMAICAN JERK SHRIMP
Make and share this Jamaican Jerk Shrimp recipe from Food.com.
Provided by Brookelynne26
Categories Caribbean
Time 20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Prepare the grill or preheat the broiler.
- Make the sauce: combine all the dry ingredients and mix well. Slowly whisk in the oil, soy sauce, vinegar, orange juice and lime juice. Stir in the peppers, onions and scallions and mix thoroughly. Simmer for about 10 minutes over medium heat.
- Sprinkle the shrimp with salt and pepper and grill or broil until done, a few minutes. Top (or toss) the shrimp with the sauce and serve immediately.
JAMAICAN PEPPER SHRIMP
Hailing from the Island of Jamaica, this peel and eat shrimp is usually sold on the roadside. It packs a spicy kick thanks to scotch bonnet pepper.
Provided by Jehancancook
Categories Caribbean
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Squeeze ½ of lime over shrimp and rinse. Heat canola oil in a large frying pan over medium heat. Add thyme and pepper, heat for 1 minute. Add garlic and shrimp, stir. Cook for 3 minutes then turn shrimp. Add butter and salt, cook for an additional 2 minute. Squeeze the other half of lime over the shrimp, remove from heat. Sprinkle with scallion to garnish.
STOVE TOP SMOKER JAMAICAN SMOKED SHRIMP KABOBS
This recipe is to be made using a stove top smoker. From the Cameron Cooking Guide. Use pre-made bottled jerk marinade or make your own.
Provided by TxGriffLover
Categories Healthy
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Simply peel, de-vein and butterfly shrimp, leaving on tails.
- Slice peppers and onion into 1 1/2-inch squares.
- Skewer, beginning and ending with peppers and alternating shrimp, pepper, shrimp, onion.
- Marinate skewers with Jamaican Jerk marinade (I prefer Helen's Tropical Exotic) unrefrigerated for 10-15 minutes.
- Using maple wood chips, smoke on medium heat for 15 minutes, or until shrimp are done.
Nutrition Facts : Calories 232.2, Fat 2.3, SaturatedFat 0.6, Cholesterol 331.3, Sodium 386.2, Carbohydrate 15, Fiber 3.4, Sugar 5.1, Protein 37.8
JAMAICAN HOT PEPPER SHRIMP
I found this recipe on epicurious.com. I needed something that didn't need to be put in the oven and this sounded wonderful. I was a little afraid of the heat, but it was just right. If you like lots of heat, put in more of the habanero/Scotch bonnet chiles. Be careful with those chiles, the smell/aroma really got to me when...
Provided by Jolayne Cooper
Categories Seafood
Time 40m
Number Of Ingredients 9
Steps:
- 1. Combine all ingredients except shrimp in a 4-quart heavy pot and bring to a boil, then reduce heat and simmer, covered, 20 minutes.
- 2. Stir in shrimp, making sure they are just covered by liquid, and remove pot from heat. Cool shrimp in liquid to room temperature, uncovered, about 1 hour. Transfer shrimp with a slotted spoon to a plate or bowl and drizzle some of the cooking liquid on top.
JAMAICAN CURRIED SHRIMP & MANGO SOUP
Steps:
- Heat oil in a Dutch oven over medium heat. Add onion and celery and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add garlic, chile (if using), curry powder and thyme; stir constantly for 30 seconds. Add broth (or stock or clam juice), coconut milk and mangoes. Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, for 5 minutes. Puree 3 cups of the soup in a blender. (Use caution when pureeing hot liquids.) Return the puree to the pot and bring to a simmer. Add shrimp and cook until pink and firm, about 3 minutes. Stir in scallions and salt. TIPS & NOTES Tip: To peel and dice a mango, slice both ends off to reveal the long, slender seed. Set the fruit upright and remove the skin with a sharp knife. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. Dice into desired size. Note: Shrimp is usually sold by the number needed to make one pound. For example, "21-25 count" means there will be 21 to 25 shrimp in a pound. Size names, such as "large" or "extra large," are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America-it's more likely to be sustainably caught.
Tips for Making Jamaican Shrimp:
- Use fresh shrimp for the best flavor and texture. - Devein and clean the shrimp before cooking to remove any impurities. - Use a variety of spices and herbs to create a flavorful marinade for the shrimp. - Grill, pan-fry, or bake the shrimp until they are cooked through but still tender. - Serve the shrimp with a variety of dipping sauces, such as jerk sauce, mango salsa, or coconut cream sauce.Conclusion:
Jamaican shrimp is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With its bold flavors and easy preparation, it's sure to be a hit at your next gathering. Experiment with different marinades and cooking methods to create your own unique Jamaican shrimp recipe.
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