Simple Grilled Jerk Shrimp

Summer grilling doesn’t have to mean the same old burgers and hot dogs. I love mixing things up with seafood, especially when I can get dinner on the table in under 30 minutes. Shrimp cooks so fast on the grill, and when you add a little Caribbean flair with jerk seasoning, you’ve got something special without much effort.

This grilled jerk shrimp recipe has become my go-to when I want to impress without stressing. The marinade takes about five minutes to whisk together, and the shrimp only needs to sit in it for 15-20 minutes before hitting the grill. That’s barely enough time to set the table and pour yourself a drink.

Want it spicy? Go heavy on the jerk seasoning. Prefer milder? Pull back a bit and let the lime and honey balance things out. Either way, you’ll have restaurant-quality shrimp that tastes like you spent way more time on it than you actually did.

What Kind of Shrimp Should I Use?

For this recipe, medium to large shrimp work best since they hold up well on the grill and won’t fall through the grates. You can use fresh or frozen shrimp – just make sure frozen shrimp are completely thawed and patted dry before marinating. I’d recommend buying shrimp that’s already peeled and deveined to save yourself some prep time, though leaving the tails on can make them easier to flip on the grill. If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling so they don’t burn.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Jerk seasoning: You can make your own jerk seasoning at home using spices like allspice, thyme, cayenne, garlic powder, and onion powder. Store-bought works great too, but check the notes section for a homemade blend if you want to control the heat level.
• Olive oil: Any neutral cooking oil works here – try avocado oil, vegetable oil, or even melted coconut oil for a slightly tropical twist.
• Lime: If you’re out of limes, lemon juice will work in a pinch. You’ll still get that bright, citrusy flavor that balances the spice.
• Honey: Swap honey with brown sugar, maple syrup, or agave nectar. Just use the same amount to keep that touch of sweetness.
• Soy sauce: Tamari or coconut aminos are great alternatives if you’re avoiding soy. Use the same measurement for either substitute.
• Shrimp: Don’t substitute the shrimp itself, but frozen shrimp works just as well as fresh – just make sure to thaw them completely and pat them dry before marinating.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling shrimp is overcooking them, which turns them rubbery and tough – shrimp are done as soon as they turn pink and opaque, usually just 2-3 minutes per side, so watch them closely and remove them from heat immediately.

Don’t skip marinating the shrimp for the full 15-20 minutes, but also avoid marinating for longer than 30 minutes since the lime juice can start to “cook” the shrimp and make them mushy.

If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes before grilling to prevent them from burning and catching fire on the grill.

Finally, leave the tails on your shrimp while grilling – they act as a natural handle and help prevent the shrimp from spinning around on the skewers, making flipping much easier.

What to Serve With Grilled Jerk Shrimp?

These spicy, sweet shrimp are amazing over a bed of coconut rice or alongside some buttery garlic rice to balance out the heat from the jerk seasoning. I love pairing them with a cool, crunchy coleslaw or a simple cucumber salad to add some freshness to the plate. If you want to make it more of a meal, try serving the shrimp in warm tortillas with some mango salsa and avocado for easy tacos. You could also toss them with some grilled pineapple and bell peppers, then serve everything over mixed greens for a lighter option that still feels filling.

Storage Instructions

Store: Keep any leftover grilled jerk shrimp in an airtight container in the fridge for up to 3 days. They’re great tossed into salads, grain bowls, or even tacos the next day. Just remember that shrimp can get a bit rubbery when reheated, so I usually enjoy the leftovers cold or at room temperature.

Make Ahead: You can marinate the shrimp in the jerk mixture up to 4 hours before grilling, which actually helps the flavors soak in even better. Just keep them covered in the fridge until you’re ready to fire up the grill.

Reheat: If you want to warm up your leftovers, a quick 30-second zap in the microwave works, but be careful not to overdo it or the shrimp will get tough. I prefer tossing them in a hot skillet for just a minute or two to warm them through without overcooking.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 45-52 g
• Fat: 24-28 g
• Carbohydrates: 20-26 g

Ingredients

For the marinade:

• 3 tbsp olive oil (I prefer Bertolli Extra Virgin for marinades)
• 2 tbsp jerk seasoning (I use Walkerswood for an authentic spicy kick)
• 1 1/2 tbsp lime juice
• 1 1/2 tbsp honey (I like Sue Bee for easy mixing)
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1/4 tsp salt

For the shrimp and garnish:

• 1 lb shrimp (peeled and deveined with tails left on)
• cilantro (finely chopped for the best garnish coverage)
• lime wedges

Step 1: Prepare the Jerk Marinade and Marinate the Shrimp

• 3 tbsp olive oil
• 2 tbsp jerk seasoning
• 1 1/2 tbsp lime juice
• 1 1/2 tbsp honey
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1 lb shrimp

While you’re preparing your other components, whisk together the olive oil, jerk seasoning, lime juice, honey, soy sauce, minced garlic, and salt in a bowl until the honey is fully dissolved and the mixture is well combined.

Pat the shrimp dry with paper towels, then add them to the marinade and toss gently until every shrimp is evenly coated.

Let the shrimp marinate for 15-20 minutes at room temperature—this is the perfect window to let the jerk flavors penetrate without the shrimp becoming mushy.

I find that patting the shrimp dry first makes a huge difference in how well the marinade adheres rather than sliding off.

Step 2: Prepare Your Grilling Setup

If using wooden skewers, submerge them in water now so they have time to soak and won’t char on the grill.

Preheat your grill or grill pan to medium-high heat (around 400°F if using a grill thermometer).

Have a small bowl ready to hold the extra marinade liquid from the bowl after you remove the shrimp—you’ll use this for basting during cooking.

Step 3: Skewer and Grill the Shrimp

• marinated shrimp from Step 1
• reserved marinade liquid

Remove the marinated shrimp from the bowl, reserving the liquid in a separate bowl for basting.

Thread 5-6 shrimp onto each prepared skewer, leaving a little space between them so heat circulates evenly.

Place the skewers on the hot grill and cook for exactly 2 minutes without moving them—this creates nice char marks and allows the exterior to caramelize.

Flip each skewer carefully, immediately brush the cooked side with the reserved marinade liquid, and cook for another 2 minutes until the shrimp are opaque throughout and cooked through.

I like to save a little marinade to brush on one final time right before serving for an extra hit of flavor.

Step 4: Plate and Garnish

• grilled shrimp from Step 3
• cilantro, finely chopped
• lime wedges

Transfer the grilled shrimp skewers to serving plates or a platter.

Scatter the finely chopped cilantro generously over the top for color and fresh flavor contrast against the spiced shrimp.

Arrange lime wedges alongside each portion for squeezing over the shrimp at the table.

Simple Grilled Jerk Shrimp

Delicious Simple Grilled Jerk Shrimp recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 550

Ingredients Method

Ingredients

  

For the marinade

• 3 tbsp olive oil (I prefer Bertolli Extra Virgin for marinades)
• 2 tbsp jerk seasoning (I use Walkerswood for an authentic spicy kick)
• 1 1/2 tbsp lime juice
• 1 1/2 tbsp honey (I like Sue Bee for easy mixing)
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1/4 tsp salt

For the shrimp and garnish

• 1 lb shrimp (peeled and deveined with tails left on)
• cilantro (finely chopped for the best garnish coverage)
• lime wedges

Method

 

1. While you're preparing your other components, whisk together the olive oil, jerk seasoning, lime juice, honey, soy sauce, minced garlic, and salt in a bowl until the honey is fully dissolved and the mixture is well combined. Pat the shrimp dry with paper towels, then add them to the marinade and toss gently until every shrimp is evenly coated. Let the shrimp marinate for 15-20 minutes at room temperature—this is the perfect window to let the jerk flavors penetrate without the shrimp becoming mushy. I find that patting the shrimp dry first makes a huge difference in how well the marinade adheres rather than sliding off.
2. If using wooden skewers, submerge them in water now so they have time to soak and won't char on the grill. Preheat your grill or grill pan to medium-high heat (around 400°F if using a grill thermometer). Have a small bowl ready to hold the extra marinade liquid from the bowl after you remove the shrimp—you'll use this for basting during cooking.
3. Remove the marinated shrimp from the bowl, reserving the liquid in a separate bowl for basting. Thread 5-6 shrimp onto each prepared skewer, leaving a little space between them so heat circulates evenly. Place the skewers on the hot grill and cook for exactly 2 minutes without moving them—this creates nice char marks and allows the exterior to caramelize. Flip each skewer carefully, immediately brush the cooked side with the reserved marinade liquid, and cook for another 2 minutes until the shrimp are opaque throughout and cooked through. I like to save a little marinade to brush on one final time right before serving for an extra hit of flavor.
4. Transfer the grilled shrimp skewers to serving plates or a platter. Scatter the finely chopped cilantro generously over the top for color and fresh flavor contrast against the spiced shrimp. Arrange lime wedges alongside each portion for squeezing over the shrimp at the table.