Grilled Jerk Shrimp
Sweet shrimp are the perfect canvas for this spicy jerk seasoning made with fresh chiles, fragrant thyme, scallions, garlic and spices. After a quick 15-minute marinade, the shrimp cook in mere minutes, picking up great char and smoky flavor from the grill. (You can even mimic the results indoors by broiling the shrimp on a sheet pan 6 inches from the heat for about 4 minutes.) This recipe comes with a warning: This is a superhot rub. For less heat but still spicy results, use just one chile; for an even milder version, remove the seeds from the chile before blending it. Should you have any jerk shrimp leftovers, they are great tossed into salad or tucked into tacos the next day.
- Total:
- Serves: 4 persons
Ingredients
- 3tablespoons neutral oil, such as safflower or canola, plus more for greasing the grates
- 3scallions, 2 chopped into 1-inch pieces and 1 thinly sliced for garnish
- 1to 2 Scotch bonnet or habanero chiles, stemmed and halved (and seeds removed, for less heat, if desired)
- 5garlic cloves
- 2tablespoons fresh thyme leaves
- 1tablespoon fresh lime juice, plus wedges for serving
- 1tablespoon low-sodium soy sauce
- 1tablespoon turbinado or light brown sugar
- 1teaspoon ground allspice
- 1teaspoon kosher salt (such as Diamond Crystal)
- ½teaspoon ground black pepper
- 1pound cleaned large, tail-on shrimp
Instructions
Step 1
Heat grill to medium-high and grease the grates with oil.Step 2
In a food processor, combine the 2 chopped scallions with the chiles and garlic, and pulse until finely chopped. Add the thyme, lime juice, soy sauce, sugar, allspice, salt, pepper and the 3 tablespoons of oil; pulse until a coarse paste forms. Transfer the mixture to a large bowl, add the shrimp and toss until evenly coated. Let stand for 15 minutes, tossing occasionally.Step 3
Working in batches, grill shrimp directly on the grill grates until nicely charred and just cooked through, about 2 minutes per side. Transfer to a serving platter, garnish with the sliced scallions and serve with lime wedges.