Jerk Shrimp


by: Carol

Firm fish and seafood are the easiest to grill. The meatier they are, the better they hold together as they cook and as you turn them over. Many tender fish work nicely, too, though they require a little more care.


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serves: 4-6

40 large shrimp (about 2 pounds, peeled and deveined)

1 lime, cut into wedges


1/2 cup roughly chopped yellow onion

1 jalapeno chile, roughly chopped

3 tablespoons white wine vinegar

2 tablespoons soy sauce

2 tablespoons canola oil

1/2 teaspoon Tabasco® sauce

1/2 teaspoon ground allspice

1/4 teaspoon granulated garlic

1/4 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground nutmeg

Nutrition Facts
Jerk Shrimp

Servings Per Recipe: 4

Amount per Serving

Calories: 6540

  • Total Fat: 98.8 g
  •     Saturated Fat: 11 g
  •     Trans Fat: 0.8 g
  • Cholesterol: 11440.8 mg
  • Sodium: 52050 mg
  • Total Carbs: 87.9 g
  •     Dietary Fiber: 1.2 g
  •     Sugars: 1.6 g
  • Protein: 1237.2 g

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1.  To make the marinade: In a food processor, combine the marinade ingredients. Process until

2.  Smooth.

3.  Put the shrimp in a large, plastic resealable bag and pour in the marinade. Press out the air and seal the bag tightly. Turn the bag to distribute the marinade and refrigerate for 30 to 45 minutes.

4.  Remove the shrimp from the bag and discard the marinade. Thread shrimp onto skewers through both the heads and tails. Grill over Direct High heat until the shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Place on a serving platter, squeeze a little lime juice over the shrimp, and serve warm.

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