Jamaican Jerk Shrimp
This Jamaican jerk recipe is traditionally done with grilled chicken, and I've adapted it from a favorite childhood family vacation spot. Slightly sweet, bursting with flavor and aromas of cinnamon and nutmeg, they're great on their own or paired with your favorite veggies.
- food processor or high powered blender
- 1 lb raw shrimp shelled, deveined, tails off
- 1 medium onion, roughly chopped
- 3 green onions, roughly chopped
- 1 jalapeno pepper, seeded bit removed
- 2 cloves garlic
- 2 tsp ground all spice
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tbsp fresh thyme leaves
- 1/3 cup coconut aminos or tamari soy sauce
- 1/2 cup water
- 1/4 cup olive oil
- 1 lemon
- In a food processor or high powered blender, combine the onion, green onion, jalapeno, garlic, all spice, nutmeg, cinnamon and thyme leaves.
- With the machine running, add the soy sauce, olive oil and water.
- Pat the shrimp dry and place them in the marinade in an airtight container or ziploc bag in the fridge for 3 hours.
- Bring shrimp to room temperature and line a baking sheet with foil.
- Shake off excess marinade as you move them from the container to the baking sheet, but don't wipe anything off. Those little bits that cling on add lots of great flavor.
- Preheat oven to 400F / 205C.
- Bake for 6-8 minutes, depending on the size of your shrimp, until pink, curled up and cooked through.
- Finish with a squeeze of lemon!