Best 11 Jamaican Shrimp Recipes

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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



Jamaican Shrimp image

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

3 quarts water
1 teaspoon salt
2 pounds uncooked medium shrimp, peeled and deveined
1/3 cup olive oil
1/4 cup white wine vinegar
3 tablespoons lime juice
1 jalapeno pepper, seeded and finely chopped
4 teaspoons honey
3 teaspoons Caribbean jerk seasoning
1 medium mango or 2 medium peaches, peeled and cubed
1 small red onion, thinly sliced and separated into rings
1 medium lime, quartered and sliced

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



Jamaican Hot Pepper Shrimp image

Categories     Shellfish     Quick & Easy     Shrimp     Hot Pepper     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

4 cups water
1/2 cup chopped scallion
4 garlic cloves, crushed
3 fresh thyme sprigs
3 fresh Scotch bonnet or habanero chiles, halved and seeded
2 tablespoons salt
1/2 teaspoon black pepper
10 whole allspice
1 lb large shrimp in shell (21 to 25 per lb)

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



Jamaican Jerk Shrimp in Foil image

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

1 cup soy sauce
¾ cup distilled vinegar
1 medium white onion, coarsely chopped
¼ cup extra-virgin olive oil
4 green onions, coarsely chopped
2 tablespoons dried thyme
2 habanero peppers, stemmed
1 tablespoon brown sugar
1 tablespoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves
1 pound uncooked medium shrimp, peeled and deveined
heavy duty aluminum foil

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



Jamaican Shrimp Pepper Pot Soup image

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

1 (10 ounce) package frozen okra, sliced
1 cup fresh spinach, chopped
1 cup green bell pepper, seeded, chopped
1/4 cup instant onion, minced
1 teaspoon salt
1/2 teaspoon thyme leaves, crushed
1/2 teaspoon marjoram, crushed
1/2 teaspoon rosemary, crushed
1/4 teaspoon instant garlic, minced
1 pinch red pepper, ground
6 cups chicken stock
2 lbs small shrimp, peeled, deveined (51-60)
1 cup cream of coconut, canned
10 lime slices

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



Jamaican Curry Shrimp image

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

3 tablespoons vegetable oil
2 tablespoons curry powder
1 medium onion, chopped
1 whole scallion, chopped
1 garlic clove, minced
3 tablespoons diced sweet red peppers
1 slice scotch bonnet pepper
1/4 teaspoon fresh ground black pepper
3 tablespoons tomato puree
1 cup water
1 cup sliced okra
1 lb medium shrimp

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



Jamaican Pepper Shrimp image

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

5 lbs shrimp (left in shells)
2 garlic cloves (minced or thinly sliced)
1 cup cooking oil
2 teaspoons salt
2 scotch bonnet peppers (seeded and sliced....wear gloves!)
2 tablespoons vinegar
3 jamaican allspice seeds (crushed or ground)

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



Jamaican Jerk Shrimp image

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

1 tablespoon ground allspice
1 teaspoon dried basil
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 tablespoon dried thyme
1 teaspoon cayenne pepper
1 tablespoon light brown sugar
1 tablespoon salt
1 teaspoon freshly ground pepper
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup cider vinegar
1/2 cup freshly squeezed orange juice
2 tablespoons freshly squeeze lime juice
2 scotch bonnet peppers, minced (may use habanero peppers)
1 small onion, minced
3 scallions, thinly sliced
2 lbs shrimp, peeled and deveined

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



Jamaican Pepper Shrimp image

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

1 lb jumbo shrimp, with shell but deveined
1 lime
3 garlic cloves, crushed
1/2 scotch bonnet pepper, seeds removed
5 sprigs thyme, finely chopped
1 tablespoon butter
1/2 teaspoon salt
1 tablespoon canola oil
1 scallion, finely chopped

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



Stove Top Smoker Jamaican Smoked Shrimp Kabobs image

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

1 1/2 lbs medium-large shrimp
2 red peppers, seeds removed
2 green peppers, seeds removed
2 yellow peppers, seeds removed
1 white onion
jamaican Caribbean jerk marinade
2 tablespoons maple wood chips

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



Jamaican Hot Pepper Shrimp image

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

4 c water
1/2 c chopped scallion
4 garlic cloves, crushed
3 fresh thyme sprigs
3 fresh scotch bonnet or habanero chiles, halved and seeded
2 Tbsp salt
1/2 tsp black pepper
10 whole allspice
1 lb large shrimp in shell (21-25 per lb.)

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



JAMAICAN CURRIED SHRIMP & MANGO SOUP image

Categories     Soup/Stew     Shellfish

Yield 4 1

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
1 large onion, chopped
2 stalks celery, sliced
4 cloves garlic, chopped
1 serrano chile, minced (optional)
2 tablespoons curry powder
1 teaspoon dried thyme
2 cups seafood broth or stock or clam juice
1 14-ounce can "lite" coconut milk
3 ripe mangoes, diced (see Tip)
1 1/4 pounds raw shrimp (21-25 count; see Note), peeled and deveined
1 bunch scallions, sliced
1/4 teaspoon salt

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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