Easy Jamaican Jerk Shrimp (Stovetop Recipe)

This Jamaican jerk shrimp is spicy, juicy, and comes together in minutes. No grill required! Whether you’re craving a bold weeknight dinner or a quick salad topper, this stovetop shrimp delivers flavor fast. Serve it with rice, pasta, or eat it straight from the pan.

You know those days when dinner needs to be fast but still hit with flavor? This is that dish.

This stovetop jerk shrimp has been one of my go-tos when I want something spicy, saucy, and ready in under 30 minutes. It’s the perfect no-fuss recipe: shrimp, jerk paste, a little oil—and boom. Dinner is done and everybody’s happy (even if they’re sniffling from the spice).

What I love most about this dish is how versatile it is. You can:

• Pile it onto a bowl of coconut rice or rice and peas
• Toss it into creamy rasta pasta
• Tuck it into tacos
• Or just snack on it straight out the pan—no judgment, I’ve done it too.

You don’t even need a grill to get that signature jerk flavor. Just a good pan, some decent heat, and the right jerk seasoning. I’ve used both mild and hot versions depending on the audience, so feel free to adjust to your spice tolerance.

How to make jerk shrimp on the stove top

Ingredients you’ll need

Shrimp
Large or jumbo shrimp, peeled and deveined. These cook quickly, so go for size if you can.

Jerk Seasoning
Use your favorite store-bought jerk paste (like Grace or Walkerswood), or homemade if you’ve got one on hand. I use hot, but mild works just as well if you’re spice-sensitive.

Oil
A little oil to sear the shrimp. Coconut oil adds an extra island vibe, but use what you’ve got.

Extras (optional)

• Lime juice: for a citrusy finish
• A touch of brown sugar: to mellow out the heat if using very spicy paste
• Green seasoning: a spoonful mixed into the marinade adds even more flavor depth

Instructions

1. Season the shrimp – In a bowl, toss shrimp with jerk seasoning paste. Let it marinate for about 10–15 minutes while you prep your pan.
2. Heat the oil – Warm a skillet over medium-high heat with a bit of oil.
3. Cook the shrimp – Add shrimp in a single layer. Sear for about 2–3 minutes on each side, until shrimp is pink, slightly charred, and cooked through. Don’t overcrowd the pan—work in batches if needed.
4. Serve hot – Remove from heat and hit with a little lime juice if desired. Serve immediately.

Serving Ideas

• Serve over rice and peas or coconut rice
• Add to rasta pasta for a creamy, spicy combo
• Make jerk shrimp tacos with slaw and avocado
• Toss into salads or enjoy as-is for a protein-packed snack

Storage and Reheating

Store leftover jerk shrimp in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop or in the microwave—just long enough to warm through so the shrimp doesn’t get rubbery.

More seafood recipes

• Sweet and sour fish
• Curry shrimp
• Trini pepper shrimp
• Sweet potato fish cakes

Before You Go…

If you tried this jerk shrimp, I’d love to hear how it turned out! Drop a comment below or leave a rating on the recipe card. And if you’re sharing it on Instagram, tag me @thisbagogirl or use #TBGEats so I can see your spicy creations!

Recipe

Easy Stove Top Jerk Shrimp

An easy recipe for making a quick, delicious jerk shrimp that can be easily used to top salads, or added to other dishes.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Resting time 1 hour hr

Servings: 4

Course: Main Course, Seafood

Cuisine: Caribbean

Ingredients Method

Ingredients

  

1x2x3x?

• 1 lb large shrimp uncooked
• 1 1/2 tablespoons hot jerk paste
• 6 tablespoons olive oil
• 1 lime

Method

 

1. Wash, remove shell and devein shrimp
2. Pat dry
3. Add 3 tablespoons oil to shrimp along with jerk seasoning.
4. Incorporate well and leave to sit at least one hour
5. Heat shallow pan and add remaining oil
6. Add shrimp in one layer in oil.
7. Cook for about 1 minute per side
8. Set to drain on paper towel
9. Sprinkle juice from lime over shrimp
10. Serve

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Let us know how it was!