1 Video | Photo: Jerk Shrimp Kebabs Recipe
Ingredients
- 1/2 cup bottled jerk sauce or Caribbean Jerk Seasoning, recipe follows
- 1/2 cup plus 2 tablespoons olive oil
- 1 1/2 teaspoons peeled and finely chopped fresh ginger
- 1 pound large shrimp, peeled and deveined
- 1 cup cherry tomatoes
- 1 large onion, cut into chunks
- 1 red bell pepper, seeded and cut into 1/4-inch square chunks
- Salt and freshly ground black pepper
- 1 tablespoon chopped fresh parsley, plus more for garnish
Directions
If using bamboo skewers, soak them in water for at least 20 minutes. Preheat the broiler or prepare the grill.
In a large bowl, whisk together the jerk sauce, (or jerk seasoning, if using) 1/2 cup olive oil, and ginger. Add the shrimp and toss to coat. Cover and marinate for 15 minutes.
In a separate bowl, toss the tomatoes, onions, peppers, and parsley with the remaining 2 tablespoons olive oil. Season with salt and pepper. Skewer the vegetables and shrimp.
Place the skewers on a rimmed baking sheet lined with aluminum foil, or, if grilling, place on the grill. Cook, turning once, until the vegetables are tender and the shrimp are opaque, 5 to 6 minutes more. Garnish with parsley before serving.
Caribbean Jerk Seasoning:
- 1 tablespoon kosher salt
- 1 teaspoon ground allspice
- 1 teaspoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried, crushed Scotch bonnet pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried chives
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon dried thyme
- Vegetable oil
Combine all ingredients but vegetable oil in a bowl until well-mixed. Add oil to create a marinade to your desired consistency. Store in an airtight container.
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By sierrariner_105...
Texas
on July 02, 2012
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This is a wonderful recipe. I bought bottled jerk sauce and added the olive oil and ginger. I also skewered the vegetables separately and grilled them ahead of the shrimp. Great recipe for a summer cookout. I will use this recipe often.
By goldwinggal_305744
Aiken, SC
on July 03, 2011
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Delicious!! We also made the coconut rice, YUM!!! Very easy to make. We skewered the veggies separately, since the shrimp cooks so fast. We started the veggies, then the shrimp went on last. Perfect!! A KEEPER!
By keatleyfam_7212672
royersford, PA
on July 02, 2011
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This was very good! Even my pickiest eater liked it! I suggest you tone down the salt. That was the only complaint. It was very easy to make, as well! This is a keeper! Thanks Paula!
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