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Jerk Shrimp


This time last year, I was in the Caribbean dining on the most delicious jerk-everything.  As a lover of all things rich and spicy, I was all over this deeply pungent and spiced tangle of flavors.  This recipe is a culmination of a years endeavors to match that food memory and I hope you enjoy!


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Jerk Shrimp
Prep time
Cook time
Total time
Serves: 2-3 Dozen Kabobs
  • 2 lbs shrimp {or chicken}
  • ½ c unfiltered apple cider vinegar
  • ½ c freshly squeezed orange juice
  • ¾ c freshly squeezed lime juice
  • 1½ ts allspice
  • ½ ts freshly ground nutmeg
  • 1 tb kosher salt
  • ¼ c brown sugar
  • 1 ts dried thyme
  • 2 ts freshly grated ginger
  • ¼ c coconut oil
  • 1 large onion
  • 1 green onion
  • 5 garlic cloves
  • 1-2 scotch bonnet {or habanero peppers}
  • Freshly cracked black pepper to taste
  • Fresh pineapple {optional}
  1. Blend everything except the shrimp {or chicken} and pour and cover to marinate 1 hour to overnight and grill.


Your Squishy Monster ^.~

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