This Insanely Addictive Jerk Shrimp Tacos have a sweet and spicy jerk marinade infuses this recipe with so much flavor!!
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This time last year, I was sipping Rum Punches on a beach lounger while my baby girl played in the sand. I can still feel the warm wind on my face and hear the waves crashing. Glorious. Though I may not be on vacation, I’m enjoying exploring my newest surroundings in Dallas!
As most of you know, I made a big move recently and boy, has it been a wild ride. I’m loving Texas’ hot days and open, lush spaces. Maybe I spent too much time in Chicago but dang, the air sure feels fresher around here.
The best part about it all? The food! Texas comfort food is like none other: Frito Pies, BBQ and best of all, Tacos. Simple, versatile and delicious, tacos the ultimate meal. So, today I’m combing my love for sandy beaches and Texan fare by whipping up the BEST Jerk Shrimp Tacos!
The perfect combination of heat and sweet, these Jerk Tacos are absolute perfection. What do you say we take a trip together tonight?
The Heart and Soul of these Jerk Salmon Tacos
In the tropics. Fast and furious over the flames, they’re seared to spicy perfection.
Dietary Info: Gluten-Free, Low-Calorie No gluten? No problem! And hey, these shrimps are not just dancing on your taste buds, they’re also super light on the calories. Dive in without the guilt!
Key Flavor: Spicy, Sweet, and Tangy It’s a trifecta of tantalizing tastes! The heat from the spices, the sweetness from the sugar and honey, and that citrusy tang create a carnival in your mouth, making these jerk shrimps irresistibly delicious.
Skill Level: Easy Fear not, culinary comrades! This dish might taste like something from a Caribbean festival, but it’s easy-peasy to whip up. Even kitchen newbies can nail it!
Sweet Highlights:
- Exotic Explosion: You’re not just munching on shrimp; you’re biting into a vibrant culture. Each flavor note hints at the Caribbean’s lush landscape and rhythmic lifestyle.
- Quick-Fix Delight: Short on time? No worries! From prep to plate, these shrimps are ready in a snap, making them perfect for those rushed weekdays or impromptu gatherings.
- Versatile Sidekick: Pair ’em with anything! These jerk shrimps go well with a variety of sides. From classic rice and peas to fresh salads, they’re the perfect complement to any dish.
- Healthful Choice: Packed with protein and low in fat, these shrimps are not just tasty, they’re also super nutritious. It’s a win-win situation for flavor and health!
- Party Starter: Serve these at your next get-together and watch the crowd go wild! They’re not just food; they’re a conversation starter, a memorable treat that tickles the taste buds and hearts alike.
Ingredients
Come Spring and Summertime, these Jerk Shrimp Tacos are a staple weeknight dinner. With a few simple ingredients and about 30 minutes, you’ve got a family-friendly, flavor-packed meal that’s sure to please!
Jamaican Jerk Seasoning
Jerk Seasoning is a specific blend of Carribean-inspired spices and dried herbs. The mixture is sweet, smoky, earthy and spicy.
If you don’t have a pre-made large batch of this blend on hand, I’d suggest you change that. Try out this signature Jerk Seasoning Recipe!
Seasoned Salt
An expert blend of salt, herbs and spices, it is an incredible way to add unique flavor to any meal! I find that just one added teaspoon beautifully enhances the flavor of my jerk.
Deveined Shrimp
Perfectly cooked shrimp should be tender and juicy, not rubbery or dry. Depending on what kind of shrimp used, the flavor will be mild, earthy and even, slightly sweet.
Be sure to use a deveined, peeled and tail-off shrimp for this recipe. Either a fresh or frozen variety will work!
TIP: Don’t stop at tacos! Turn these juicy, flavorful shrimp into tropical skewers or a sweet, spicy, protein-rich salad. Trying to please the kiddos? Try out a jerk shrimp quesadilla served with a healthy, refreshing guacamole.
How to Make Jerk Shrimp Tacos
Step 1: Sassy Saute & Blend First up, heat some olive oil in a medium-sized pan over medium heat. Saute that onion until it’s as tender as a love song. Then, in goes the cooked onion, lime juice, orange juice, brown sugar, honey, and all those soulful spices (including a teaspoon of Lawry’s) into a blender or food processor. Hit ‘blend’ and let it whirl until smooth like jazz.
Step 2: Marinate & Chill Pour that liquid gold marinade into a large plastic bag, and let your deveined shrimp dive in. Make sure they’re all nice and cozy in there, completely submerged in that flavor bath. Seal it up and let them chill in the fridge for 20-30 minutes — but not a minute more, honey!
Step 3: Grill & Thrill Time to turn up the heat! Remove your shrimp from their spa treatment and thread 4 onto each skewer. Now, let them sizzle on the grill for about 2-3 minutes on each side. They cook faster than a New York minute, so once they blush pink, they’re ready for the party.
Step 4: Serve with Style Slide those perfectly charred shrimp off the skewers and onto some warm tortillas. Now, dress them up real nice with pico de gallo, fresh cilantro, zesty limes, and some crunchy shredded red cabbage — or whatever taco toppings make your heart sing.
Topping Options
A taco is only as good as its toppings! Whether kept simple or piled high, a few simple topping options can take a taco from being drab to fab. I love creating a build-your-own jerk shrimp tacos station for family dinners; they’re fun, creative and super tasty!
Here are a few of my top topping choices:
- Pico de Gallo
- Salsa Verde
- Shredded Cabbage or Lettuce
- Cilantro & Lime
- Sour Cream or Chipotle Crema
- Avocado Slices or Guacamole
- Mango or Pineapple Salsa
- Queso Fresco
- Black Beans
- Jalapenos
What to Serve With
Serve with Fried Plantains, Brown Stew Chicken and Jamaican Rice and Peas for an authentic dinner!
Storing and Reheating
To avoid any issues with food safety, it’s best to refrigerate cooked shrimp within two hours of cooking. If stored in an airtight container and kept in the refrigerator, cooked shrimp will last for 3-4 days. To further extend its shelf life, freeze it in heavy-duty freezer bags for 2-3 months.
Before reheating shrimp, make sure that it isn’t rancid. Spoiled shrimp will often develop a slimy texture and an off-putting smell; toss immediately if either of these present themselves.
I prefer to reheat leftover shrimp in a non-stick skillet or cast-iron pan. Place the pan over a medium-heat, lightly coat with cooking oil and allow it to heat up. Spread out the shrimp on the pan and stir occasionally for about 2-3 minutes.
Don’t attempt to reheat cooked shrimp more than once! It won’t taste great and the texture will be pretty rubbery. Instead, reheat the shrimp based on your desired portion size.
Best Jerk Recipes
In need of a vacation? Bring the Carribean to your own home by whipping up a jammin’ Jamaican jerk recipe! Try out one my absolute beach-inspired favorites below:
Jerk Shrimp Tacos
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Ingredients
- 1 tablespoon olive oil
- ½ medium onion chopped
- ¼ cup fresh lime juice
- ¼ cup fresh orange juice
- 2 tablespoons dark brown sugar packed
- 1 tablespoon honey
- 2 teaspoons garlic powder
- 1 teaspoon allspice
- 1 teaspoon ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon seasoned salt plus more for seasoning (I used Lawry's)
- ½ teaspoon paprika
- ¼ teaspoon cayenne
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 pound deveined shrimp
- Optional: Corn tortillas, pico de gallo, cilantro, limes and red cabbage for serving.
Instructions
- To make marinade, add olive oil to medium sized pan over medium heat. Saute onion until tender.
- Next add cooked onion, lime juice, orange juice, brown sugar, honey and all spices including 1 teaspoon of Lawry’s to a blender or food processor and grind until smooth.
- Pour marinade into a large plastic bag and add deveined shrimp completely submerging in the marinade. Seal and refrigerate for 20-30 minutes (no more than 30).
- Remove shrimp from marinade and add 4 to each skewer and grill about 2-3 minutes on each side. Shrimp cook very quickly so watch and turn as soon as they begin to turn pink then remove once done.
- Remove shrimp from skewers and add to tortillas. Serve with pico de gallo, cilantro, limes, and shredded red cabbage or other favorite taco favorites.
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Wonderful recipe! Made exactly as written and we thoroughly enjoyed them. I added some crumbled Cotija cheese to the other toppings and it was super yummy. This is the first of many recipes I’ll be making from your collection! Great job!
These are delicious; I’m in a Covid “pod” and last night was my turn to make dinner. I made these shrimp and served them with stone-ground corn tortillas, black bean and mango salsa, pico de gallo, shredded sharp cheese, etc…it is such a fun meal as everyone ‘makes’ their own. I’ll definitely make them again. (BTW, although the long list of ingredients may seem intimidating, they take no time as it’s spices you have anyway and very easy to put together. Oh, and I made the orange juice from blood oranges and the marinade was a lovely ruby color.) Thanks for this great recipe!
Sounds yummy, will cook this weekend. Btw welcome to Dallas/Fort Worth! I’ve been here 30 years now, almost a native.
I love jerk but was always too afraid to make it, but your recipe worked out perfectly! So good – and not too spicy!
Such a delicious recipe; worthy of a restaurant, indeed! Looking forward to enjoying these for dinner again tonight!
I really love jerk seasoning and yours is great. It has just the right amount of heat from the cayenne pepper, so that it doesn’t overwhelm the palate and the shrimp stays the star of the show.
Wow these tacos look SO flavorful and tasty! I can’t wait to try them!! 🙂
I love these tacos! They are so flavorful!!! Thanks for sharing.
This looks and sounds super delicious! I bet they are spicy but amazing! I think this is going to be another recipe of yours that I am going to try!
Yes its a nice spicy kick without being overwhelming!