Serves 4
50 min
Spicy Jerk Shrimp
Recipe GLPRfff2f93b5fe135
Large shrimp tossed with Jamaican jerk seasoning and seared with sweet peppers, red onions, pineapple, and fresh jalapeño. Served over brown rice with a bright cilantro finish and lime wedges for a vibrant, Caribbean-inspired main course.
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Ingredients
1½ pounds Large shrimp in shells, fresh or frozen
4 slices halved Fresh pineapple, peeled, cored, and cut into ¼-inch thick slices, then halved
2 cups Red sweet bell pepper, cut into bite-size strips
2 cups Red onion, sliced
1 Fresh jalapeño chile pepper, halved lengthwise, seeded, and sliced
2 tablespoons Olive oil
1 tablespoon Jamaican jerk seasoning
½ cup Fresh cilantro, coarsely snipped
1⅓ cups Hot cooked brown rice
Lime wedges, for serving
Directions
If using frozen shrimp, thaw them completely under cold running water and pat dry. Peel and devein the shrimp, leaving tails on if desired, then pat dry again.
In a large bowl, toss the shrimp with the Jamaican jerk seasoning, coating evenly on all sides.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the seasoned shrimp to the hot skillet and cook for 2–3 minutes per side until the shrimp turn opaque and reach an internal temperature of 145°F. Transfer to a plate.
In the same skillet, add the red bell pepper strips, red onion slices, and jalapeño slices. Cook, stirring occasionally, for 4–5 minutes until the vegetables begin to soften and develop slight color.
Add the pineapple pieces to the skillet and cook for 1–2 minutes to warm through, gently stirring.
Return the cooked shrimp to the skillet and toss gently to combine all ingredients. Cook for another 1–2 minutes, stirring carefully to avoid breaking up the pineapple.
Remove from heat and fold in the fresh cilantro just before serving.
Divide the hot brown rice among four serving bowls or plates, top with the jerk shrimp mixture, and serve with lime wedges on the side.
