Jerk Shrimp Kebabs

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  • Level: Easy
  • Total: 37 min
  • Prep: 10 min
  • Inactive: 20 min
  • Cook: 7 min
  • Yield: 6 servings
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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

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

Directions

  1. If using bamboo skewers, soak them in water for at least 20 minutes. Preheat the broiler or prepare the grill.
  2. 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.
  3. 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.
  4. 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. 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.