Easy Jamaican Jerk Shrimp Recipe (Stovetop)

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 easy jerk shrimp recipe uses just a handful of ingredients and has become one of my go-tos when I want something spicy and easy. The shrimp is coated with jerk paste and a little olive oil, left to marinate briefly, then cooked quickly in a hot skillet and finished with fresh lime.

I usually use hot jerk paste because I like the kick, but a mild version works just as well if you want the jerk flavor with less heat. And since everything is done right on the stovetop, there’s no need to fire up the grill.

What is jerk shrimp?

Jerk shrimp is shrimp seasoned with the bold, spicy flavors of Jamaican jerk seasoning. Jamaican jerk seasoning typically gets its distinctive flavor from ingredients like Scotch bonnet peppers, allspice, thyme, scallions, and other herbs and spices.

While jerk cooking is traditionally associated with meats cooked over fire, jerk seasoning also works well with quick-cooking seafood like shrimp. For this recipe, I use jerk paste and cook the shrimp in a hot skillet on the stovetop, so you can get plenty of jerk flavor without needing a grill.

How to make jerk shrimp

Ingredients you’ll need

You only need four ingredients to make this stovetop jerk shrimp recipe:

• Shrimp: I use large shrimp, peeled and deveined. Jumbo shrimp also work well, but they may need a little more cooking time.
• Jerk seasoning: Use my homemade jerk seasoning paste or your favorite store-bought jerk paste. Grace and Walkerswood are both good options. I usually use hot jerk paste, but mild works if you prefer less heat.
• Olive oil: A little goes into the marinade to help coat the shrimp, with more added to the skillet for cooking.
• Lime: Fresh lime juice is squeezed over the cooked shrimp just before serving. It adds a bright finish that works really well with the spicy jerk seasoning.

Instructions

1. Season the shrimp: Pat the shrimp dry, then add them to a bowl with the jerk paste and 1 tablespoon of olive oil. Toss well to coat and let them marinate for 15 to 30 minutes.
2. Heat the skillet: Heat 1 to 2 tablespoons of olive oil in a skillet over medium-high heat.
3. Cook the shrimp: Add the shrimp in a single layer and cook for about 1 minute on the first side, then flip and continue cooking until opaque and cooked through. Work in batches if needed so you don’t overcrowd the pan.
4. Finish with lime: Remove the shrimp from the skillet and squeeze fresh lime juice over the top. Serve immediately.

Tips for the best jerk shrimp

• Pat the shrimp dry. Removing excess moisture helps the jerk paste coat the shrimp and keeps extra water out of the skillet.
• Don’t marinate for too long. Shrimp picks up flavor quickly, so 15 to 30 minutes is plenty for this recipe.
• Use a hot skillet. Let the pan and oil heat up before adding the shrimp so they start cooking immediately rather than sitting in lukewarm oil.
• Don’t overcrowd the pan. Keep the shrimp in a single layer and cook in batches if necessary.
• Watch the cooking time. Shrimp cook quickly. Start checking after about a minute per side and remove them once it’s opaque and cooked through.

Is jerk shrimp spicy?

Jerk shrimp can be spicy, especially when it’s made with a hot jerk paste containing Scotch bonnet peppers. I like mine with some heat, so I use hot jerk paste, but you can easily use a mild version if you prefer less spice.

Keep in mind that the heat level can vary between homemade and store-bought jerk seasonings. If you’re trying a new jerk paste, start with a little less and adjust it to your taste.

Serving ideas

Jerk shrimp is easy to turn into a full meal or use in other dishes. Here are a few of my favorite ways to serve it:

• Serve with red beans and rice or coconut rice.
• Add it to Rasta pasta for a creamy, spicy combination.
• Use it to make jerk shrimp tacos with cabbage slaw and avocado.
• Make a wrap with pineapple and bell peppers for a sweet and spicy combination.
• Toss it on top of a salad for a quick lunch or lighter meal.
• Serve it on its own as an appetizer with fresh lime wedges.

Storage and reheating

Store leftover jerk shrimp in an airtight container in the refrigerator for up to 2 days.

Reheat it gently in a skillet over low to medium heat or in the microwave just until warmed through. Shrimp can become tough and rubbery when overcooked, so avoid reheating it longer than necessary.

Frequently asked questions

More seafood recipes

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

Before You Go…

If you try this jerk shrimp recipe, let me know how it turned out! Leave a comment below or add a rating to the recipe card. And if you share it on Instagram, tag me @thisbagogirl so I can see it.

Recipe