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Smoked Jerk Shrimp Recipe

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4 from 5 reviews

This Smoked Jerk Shrimp recipe offers a bold, spicy, and smoky flavor with tender shrimp infused with traditional Jamaican jerk seasonings. Perfectly cooked in a smoker, these shrimp are coated in a vibrant blend of spices, lime juice, and olive oil, then smoked to juicy perfection. An ideal appetizer or main dish served with fresh cilantro and lime wedges to enhance the smoky zest.

  • Total Time: 35 minutes
  • Yield: 8 servings

Ingredients

Shrimp and Marinade

  • 2 Pounds shrimp (large, shells and tails left on)
  • ¼ Cup olive oil
  • 3 limes (1 for zest and juice, 2 cut into wedges)
  • 1 teaspoon lime zest

Jerk Seasonings

  • ½ Teaspoon onion powder
  • ½ Teaspoon garlic powder
  • 1 Teaspoon cayenne pepper
  • ½ Teaspoon cracked peppercorns
  • ½ Teaspoon dried thyme
  • 1 Teaspoon allspice
  • ¼ Teaspoon dried parsley
  • 1 Teaspoon cumin
  • ¼ Teaspoon red pepper flakes
  • 1 Teaspoon brown sugar
  • ½ Teaspoon salt

Garnish

  • Fresh cilantro

Instructions

  1. Preheat the smoker: Set your smoker to 450°F and allow it to heat up for 15 minutes to ensure consistent temperature for smoking.
  2. Prepare limes: Cut two limes into wedges. From the third lime, zest and juice one wedge separately to use for the marinade.
  3. Make jerk seasoning mix: In a large mixing bowl, combine onion powder, garlic powder, cayenne pepper, cracked peppercorns, dried thyme, allspice, dried parsley, cumin, red pepper flakes, brown sugar, and salt to create the jerk seasoning blend.
  4. Coat the shrimp: Add the shrimp (with shells on) to the bowl with the jerk seasonings. Drizzle olive oil and freshly squeezed lime juice over the shrimp and toss everything together until the shrimp are evenly coated with the marinade.
  5. Prepare for smoking: Place the coated shrimp in a single layer inside a foil packet. Add lime wedges into the packet and loosely wrap it to seal, allowing some air circulation for smoking.
  6. First smoking phase: Put the foil packet into the preheated smoker and cook for 10 minutes, flipping the packet halfway through to ensure even cooking and smoke exposure.
  7. Second smoking phase: Carefully open the top of the foil packet to expose the shrimp directly to the smoke and continue smoking for an additional 5 minutes for enhanced flavor.
  8. Garnish and serve: Remove the shrimp from the smoker, garnish generously with fresh cilantro, and serve immediately. Provide plenty of napkins as the shrimp are best enjoyed with their shells on.

Notes

  • Leaving the shells on the shrimp helps retain moisture and increases smokiness.
  • Adjust cayenne and red pepper flakes to control spice level according to preference.
  • Use fresh lime juice for the best bright citrus flavor in the marinade.
  • Foil packet helps to steam the shrimp gently while smoking, preventing them from drying out.
  • Ensure smoker temperature is consistent at 450°F for optimal cooking time and proper smoke infusion.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Smoking
  • Cuisine: Caribbean

Find it online: https://dishiary.com/smoked-jerk-shrimp-recipe/