Baked in the oven, this Jamaican Jerk Shrimp recipe is one quick, easy and delicious meal that comes together in minutes. Bell peppers, pineapple and red onions are baked with marinated jerk shrimp for a weeknight dinner that doesn’t compromise on flavor. This recipe is a keeper!
This post is kindly sponsored by Reynolds Wrap®.
This post contains affiliate links, please read my full disclaimer here.
Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
After a long day of work, I don’t always want to spend hours in the kitchen to get dinner on the table. This Baked Jamaican Jerk Shrimp recipe is more than perfect for those days! Easy to prep and cook, this is full of flavor and is a constant on our family menu!
To make this recipe super fuss-free, I use Reynolds Wrap® Non-Stick Foil. Just line your baking sheet and the food lifts right off so there’s no messy clean-up afterward. It makes prepping, cooking and cleanup so easy so that I can spend more time catching up with my family.
Reynolds Wrap® Non-Stick Foil is made with a non-stick coating on one side (the dull side), so there’s no need to use cooking spray or oil. I like to add a little bit of olive oil to this recipe for added flavor, but it’s totally up to you.
Cooking a delicious family dinner doesn’t need to take hours. This Baked Jamaican Jerk Shrimp is so quick to prep and the clean-up afterward is non-existent, meaning that you can spend more time doing the things you love!
Be sure to try my Baked Jamaican Jerk Chicken and Air Fried Jamaican Jerk Pork too!
Ingredients Needed
How to make Baked Jamaican Jerk Shrimp
- Add shrimp, a little olive oil and jerk seasoning to a large bowl and stir to combine. Place in the fridge and allow to marinate for 20 minutes.
- Preheat the oven to 450 degrees Fahrenheit. Prepare a large sheet pan by spreading Reynolds Wrap® Non-Stick Foil on it. Make sure the dull side is up as this is the side that is non-stick.
- Once the oven is preheated, add sliced green bell pepper, red bell pepper, red onion and pineapple to the lined sheet pan. Drizzle the peppers, onion, and pineapple with a little olive oil and season with salt and pepper. Bake in the preheated oven for 15 minutes.
- After 15 minutes, remove the sheet pan and slide the peppers and onions to one side of the sheet pan. Add the marinated shrimp to the cleared side of the sheet pan in a single layer. Return the baking sheet to the oven and bake for an additional 10 minutes, until the shrimp is cooked through.
- Remove and serve with warm tortillas, lettuce wraps or over rice. Enjoy.
What is jerk seasoning?
Jerk is a quintessential spice mix that is used in Jamaican cooking. It’s a blend of herbs, spices and peppers to create a flavorful rub or marinade for chicken, shrimp, pork, beef and vegetables. It is widely available to buy in stores, but I love to make my own so that I can control the level of spice. Be sure to check out my Homemade Jerk Seasoning.
Can you use frozen shrimp?
I prefer to use fresh raw shrimp, but frozen is often so much more convenient. If using frozen, make sure that they are fully thawed before marinating them. Thaw them in the fridge overnight, or, you can quickly defrost them by running them under cold water for a few minutes. Pat them dry before seasoning them.
What do you serve it with?
This Jamaican jerk shrimp and vegetables are great to serve over a bed of rice for a healthy and filling family dinner, or serve in tortilla wraps like a fajita! For a lower-carb option, you can pile the shrimp into lettuce wraps. This recipe has a good mix of protein and veggies and is low in fat and fairly low in carbs.
Recipe Notes and Tips
- Place the Reynolds Wrap® Non-Stick Foil on the baking sheet dull side up. The dull side has a food-safe, non-stick coating so you don’t have to use oil.
- Pat the shrimp dry before marinating to remove excess water. If you don’t they can get a little mushy when baked.
- The Jerk seasoning for the shrimp doesn’t contain acid, so you can let it marinate in the fridge for up to 8 hours. I like to let it marinate while the veggies are cooking and I find that’s enough time for it to soak up those flavors.
More Shrimp Recipes
- Jamaican Curry Shrimp
- Slow Cooker Cheesy Hot Shrimp Dip
- Southern Style Shrimp and Grits
- Easy Southern Pickled Shrimp
Baked Jamaican Jerk Shrimp
Ingredients
- Reynolds Wrap® Non-Stick Foil
- 1 lb large shrimp peeled and deveined, patted dry
- 1 Tablespoon olive oil separated
- 1 Tablespoon jerk seasoning
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- ½ red onion sliced
- 1 cup chopped pineapple
- Salt and pepper about ½ teaspoon each
Instructions
- Add shrimp, ½ Tablespoon olive oil, and jerk seasoning to a large bowl and stir to combine. Place in the fridge and allow to marinate for 20 minutes.
- Preheat oven to 450 degrees Fahrenheit. Prepare a large sheet pan by spreading Reynolds Wrap® Non-Stick Foil on it. Make sure the dull side is up as this is the side that is non-stick.
- Once the oven is preheated, add sliced green bell pepper, red bell pepper, red onion, and pineapple to the lined sheet pan. Drizzle the peppers, onion, and pineapple with ½ Tablespoon olive oil and season with salt and pepper. Bake in the preheated oven for 15 minutes.
- After 15 minutes, remove the sheet pan and slide the peppers and onions to one side of the sheet pan. Add the marinated shrimp to the cleared side of the sheet pan in a single layer. Return the baking sheet to the oven and bake for an additional 10 minutes, until the shrimp is cooked through.
- Remove and serve with warm tortillas, lettuce wraps, or over rice. Enjoy.
Notes
- Place the Reynolds Wrap® Non-Stick Foil on the baking sheet dull side up. The dull side has a food-safe, non-stick coating so you don’t have to use as much oil.
- Pat the shrimp dry before marinating to remove excess water. If you don’t they can get a little mushy when baked.
- The Jerk seasoning for the shrimp doesn’t contain acid, so you can let it marinate in the fridge for up to 8 hours. I like to let it marinate while the veggies are cooking and I find that’s enough time for it to soak up those flavors.