This Sweet and Spicy Jerk Shrimp recipe brings bold Caribbean flavors to your plate with a perfect balance of heat and sweetness. Juicy shrimps are marinated in a blend of jerk seasoning, honey, garlic, lime juice, and a splash of hot sauce, then quickly sauteed until perfectly cooked. The result is a flavorful dish that’s smoky, tangy, and slightly caramelized. Serve it with coconut rice, or over a fresh salad for a tropical twist on your breakfast routine. Ready in under 30 minutes—ideal for a quick weeknight meal with a kick!
Ingredients
- 1 ½ pounds large shrimp in shells
- 1 (20 ounce) can pineapple slices packed in 100% juice, drained, and cut into 2-inch pieces
- 2 red bell peppers, cut into thin strips
- 1 large red onion, sliced
- 1 jalapeno pepper - halved lengthwise, seeded, and sliced
- 2 tablespoons olive oil
- 1 tablespoon Jamaican jerk seasoning
- ½ cup chopped fresh cilantro
- 2 cups hot cooked brown rice
- 1 lime, cut into wedges
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line two 10×15-inch baking pans with foil.
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Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry.
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Gently toss shrimp together with pineapple, bell peppers, red onion, jalapeno, oil, and jerk seasoning in a large bowl. Divide mixture between the prepared pans.
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Roast in the preheated oven until shrimp are opaque, about 15 minutes.
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Sprinkle with cilantro and serve with brown rice and lime wedges.
