Save It My first attempt at jerk seasoning ended in disaster when I accidentally dumped half a bottle of cayenne into the mix. My roommate still reminds me about the time we had to open every window in our tiny apartment in the middle of January, gasping for fresh air while our eyes watered uncontrollably.
Last summer, I made these skewers for a backyard dinner party and watched my cousin tentatively try her first shrimp after years of avoiding shellfish. The combination of the aromatic coconut rice and the perfectly spiced crust won her over completely, and now she requests them every time she visits.
Ingredients
- Large shrimp: I always buy the largest shrimp I can find because they stay juicy on the grill and dont dry out like smaller ones tend to do
- Jerk seasoning: The blend of allspice, thyme, and scotch bonnet peppers creates that authentic Caribbean flavor that makes this dish sing
- Brown sugar: This little bit of sweetness helps create those gorgeous charred spots on the grill and balances the fierce heat
- Full-fat coconut milk: Do not use the light version here because the rich creaminess is what makes the rice so incredibly luxurious
- Fresh lime juice: Always squeeze your own because the bright acidity cuts through the rich coconut and spicy jerk beautifully
Instructions
- Marinate the shrimp:
- Combine everything in a bowl and let those shrimp get friendly with the spices for at least 15 minutes while you start the rice
- Cook the coconut rice:
- Rinse the rice until the water runs clear, then simmer it with coconut milk and water until all the liquid disappears into fluffy grains
- Thread the skewers:
- Slide each shrimp onto the sticks, running the skewer through both the thick tail and thinner head section so they do not spin around
- Grill to perfection:
- Cook them over high heat for just 2 to 3 minutes per side until they turn pink and pick up gorgeous char marks
- Bring it all together:
- Mound that fragrant coconut rice onto plates and top with the hot skewers and plenty of fresh lime wedges
Save It These skewers have become my go-to for impromptu gatherings because they look impressive but require almost no active cooking time. The way the spicy shrimp mingles with the cool, creamy rice creates this perfect bite that everyone reaches for first.
Making It Your Own
The beauty of this recipe lies in its flexibility while staying true to those bold Caribbean flavors that make it special.
Getting The Perfect Grill Marks
Make sure your grill is properly hot before adding the skewers and resist the urge to move them around too much while they cook.
Serving Suggestions
A crisp white wine like Sauvignon Blanc cuts through the richness while letting the spices shine through beautifully.
- Grilled pineapple wedges make an incredible sweet and spicy side dish
- A simple cucumber salad with rice vinegar vinegar cools everything down
- Keep extra lime wedges on hand because people will want that extra squeeze
Save It There is something magical about standing around a grill with people you love, passing plates of food that smell like vacation and sunshine. Hope this recipe brings that same warmth to your table.
Recipe FAQs
- → How spicy are these shrimp skewers?
The spice level depends on your jerk seasoning choice. Traditional jerk blends deliver moderate to high heat from Scotch bonnet peppers. You can adjust by using milder seasoning or reducing the amount used in the marinade.
- → Can I use frozen shrimp for this dish?
Yes, frozen shrimp work perfectly. Thaw them completely in the refrigerator overnight or under cold running water before marinating. Pat them dry thoroughly to ensure the marinade adheres properly.
- → What can I serve instead of coconut rice?
Traditional white rice, jasmine rice, or quinoa make excellent alternatives. For a lighter option, serve the shrimp with grilled pineapple slices, roasted plantains, or a simple mango avocado salad.
- → How do I prevent shrimp from becoming rubbery?
Grill shrimp just 2-3 minutes per side until opaque and lightly charred. Avoid overcooking as shrimp continue cooking slightly off the heat. Watch for the pink color and curling as doneness indicators.
- → Can I make this dish ahead of time?
Marinate shrimp up to 4 hours in advance for deeper flavor. The coconut rice can be prepared ahead and reheated gently with a splash of water. Grill shrimp just before serving for best texture and temperature.
- → What's the best substitute for jerk seasoning?
Combine equal parts cayenne pepper, smoked paprika, dried thyme, and allspice with a pinch of cinnamon and nutmeg. Add garlic powder and onion powder for depth. This homemade blend mimics traditional jerk flavors.