Plump shrimp kissed with jerk spice, lime, and smoke. Hot off the grill or a ripping cast-iron, they stay juicy, bright, and taco-tidy. No sauce puddles, just big Caribbean energy.←Back to Taco Base Recipes
1.5 lb large raw shrimp, peeled and deveined (tails on optional)
2 tbsp avocado oil
4 scallion scallions, finely chopped
3 clove garlic, minced
1 tbsp fresh ginger, finely grated
1 tsp fresh thyme leaves, chopped
1 tsp ground allspice
2 tsp light brown sugar
1 tsp kosher salt
0.5 tsp freshly ground black pepper
1 pepper Scotch bonnet or habanero, minced (seeds removed for medium heat)
1 lime lime, zested and juiced
Build your jerk marinade: combine avocado oil, scallions, garlic, ginger, thyme, allspice, brown sugar, salt, black pepper, minced Scotch bonnet, lime zest, and lime juice. Pull out 2 tbsp and stash it for later.
Add shrimp to the rest of the marinade and toss until every piece is coated. Chill 15–20 minutes—any longer and the lime juice will start curing them.
Heat a grill or cast-iron skillet over high until it's properly angry and smoking. Give the grates or pan a light slick of oil.
Lift shrimp from the marinade, let the excess drip back, and lay them down. Cook 1.5–2 minutes per side until just opaque with charred edges. They should still have a little snap.
Toss immediately with the reserved marinade while they're hot. Taste and add more salt or lime if needed.
Chop into taco-sized pieces or leave whole. Serve hot.
Chef's Notes
Jerk seasoning is Jamaica's greatest culinary export: a fiery blend of Scotch bonnet peppers, allspice (pimento), thyme, and aromatics that transforms anything it touches. The Scotch bonnet is essential and not interchangeable with jalapeños; it has a distinctive fruity heat that defines authentic jerk. Find them at Caribbean markets or well-stocked grocery stores; they're small, wrinkled, and come in colors from green to red. Wear gloves when handling them unless you enjoy the sensation of touching your face later and regretting it. Habaneros are close cousins and work as substitutes. Allspice is the other cornerstone; it's a single berry (not "all spices mixed together") that tastes like cloves, cinnamon, and nutmeg combined. Fresh thyme is traditional; dried works but use half the amount. The shrimp cooking indicator is real: a gentle C-curve means perfectly done, still juicy with a slight snap. A tight O-shape means you've overcooked them into rubber. It happens fast, so watch carefully. Don't marinate shrimp longer than 20 minutes; the lime juice's acid starts "cooking" the proteins before heat does, turning them mushy on the outside while still raw inside. This timing is not a suggestion. The reserved marinade tossed with the hot shrimp at the end delivers a second flavor hit and keeps things bright.
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