Caribbean
Grilled Jerk Shrimp Skewers
Large shrimp marinated in wet jerk and char-grilled in minutes. Sweet heat from the Scotch bonnet, a smoky char, and a squeeze of lime. T...
⏱ Prep 15 min 🍳 Cook 10 min 👥 Serves 4 Easy
Ingredients
Spices & Herbs
♦3 tbsp WOS Caribbean Jerk Rub
♦1 tbsp WOS Scotch Bonnet Hot Sauce
♦2 tbsp olive oil
Other
♦1.5 lbs large shrimp (peeled and deveined)
♦2 cloves garlic (minced)
♦Juice of 1 lime
♦Lime wedges and fresh cilantro to serve
Step-by-Step Instructions
1
Mix jerk rub, hot sauce, olive oil, garlic, and lime juice in a bowl.
2
Add shrimp, toss to coat. Marinate 15-30 min in the fridge.
3
Thread shrimp onto skewers (metal or soaked wooden).
4
Grill over high heat 2-3 min per side until shrimp are pink and slightly charred.
5
Remove immediately — shrimp overcook fast.
6
Serve with extra lime wedges and cilantro.
Flavor Education
Understanding what each spice contributes is the difference between following a recipe and truly cooking.
Allspice
The backbone of Caribbean cooking — warm, peppery, and slightly sweet
Allspice is a single berry that tastes like a blend of cloves, cinnamon, and nutmeg together.
Scotch Bonnet
Fiery fruity heat unique to Caribbean cuisine
Remove the seeds for flavor without full heat. The fruity notes are what set it apart from regular chilies.
Thyme
Earthy and aromatic — brightens savory dishes
Fresh thyme releases differently than dried. Add dried early, fresh at the end for maximum aroma.
Cooking Tips by Skill Level
Beginner
Intermediate
Advanced
Don't skip the marinating time — even 2 hours makes a dramatic difference in Caribbean seasoning.
Caramelize your sugar-based marinades by starting on high heat, then reducing to finish cooking gently.
Toast whole allspice berries and grind fresh — the aroma difference versus pre-ground is extraordinary.