Jerk Shrimp With Pineapple Salad

Commonly recognized as a hallmark of Caribbean cuisine, jerk shrimp stands alongside jerk chicken as one of Jamaica’s signature dishes. Many recipes for this bright, summery grilled shrimp dinner start with a homemade jerk seasoning marinade (a mixture of puréed Scotch bonnet peppers, allspice, ginger, and a host of other aromatics that might include bell peppers, habaneros, soy sauce, jalapeños, brown sugar, fresh thyme, and more). Others may rely on a premade spice blend with an equally long list, including cayenne pepper, garlic powder, and paprika. This Jamaican jerk shrimp recipe, however, comes together quickly thanks to a scoop of store-bought jerk seasoning paste—we like Walkerswood Traditional Jamaican jerk paste—which acts as an instant flavor enhancer for the seafood.

You can use fresh or frozen shrimp for this dish; if buying fresh, look for large or jumbo deveined shrimp, and if using frozen, thaw the shrimp in the refrigerator overnight. Marinate the raw shrimp for at least 30 minutes (and up to 8 hours; any longer and the shrimp will start to get mushy).

To balance the heat, pair the jerk shrimp with a citrusy, herbaceous pineapple salad. If you’re nervous about cutting a fresh pineapple, follow our guide for tips. No fresh pineapples to be found? Opt for a mango salsa. Serve as is, or tuck everything into tortillas for shrimp tacos, or pile onto a plate with grilled vegetables.

Explore more of our best shrimp recipes, including garlic butter shrimp, shrimp pasta, and more →