Jerk Shrimp Skewers with Jerk Butter Glaze

Jerk Shrimp Skewers with Jerk Butter Glaze

Juicy jerk shrimp skewers are paired with pineapple, peppers, and onions, then finished with a sweet and spicy jerk butter glaze. This bold, Caribbean-inspired recipe is quick, flavorful, and perfect for weeknight dinners or entertaining.

Course Main Course

Cuisine Caribbean

Keyword jerk shrimp skewers, shrimp skewers

Prep Time 15

Cook Time 6

Marinate Time 20

Total Time 41

Servings people

Calories 341kcal

Author Tanya Harris

Ingredients

For the Shrimp

1 lb large shrimp peeled and deveined
2 tablespoons jerk marinade
1 tablespoon olive oil
1 teaspoon brown sugar
Juice of ½ a lime about 1 tablespoon

Other Skewer Ingredients

1 red bell pepper cut into chunks
½ red onion cut into chunks
4 cups Pineapple chunks fresh or canned in juice

For the Jerk Butter Glaze

2 tablespoons unsalted butter
1 tablespoon jerk marinade
1 teaspoon brown sugar or honey
Juice of ½ a lime about 1 tablespoon

Instructions

Marinate the Shrimp

In a bowl, whisk together the jerk marinade, olive oil, brown sugar, and lime juice. Add shrimp and toss to coat. Marinate for 20 minutes in the refrigerator.

Assemble the Skewers

Thread shrimp onto skewers, alternating with bell pepper, onion, or pineapple chunks if using. Leave a little space between each piece.

Cook the Skewers

You can grill or broil the skewers.
Grill: Grill over medium-high heat for 2–3 minutes per side, until shrimp are pink and opaque.
Broil: Place skewers on a broiler pan (or foil-lined baking sheet) and set the oven rack to the top position, about 6 inches from the broiler. Broil on high for 4–5 minutes, flipping once, until the shrimp are pink and slightly charred.

Make the Glaze

In a small saucepan, melt the butter over low heat. Stir in jerk marinade, brown sugar or honey, and lime juice. Simmer for 1–2 minutes, until smooth and glossy.
Brush skewers with glaze during the last 1–2 minutes of grilling/broiling, and again just before serving

Video

Notes

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Adjust the amount of jerk marinade to control the heat level—Scotch bonnet-based marinades can be quite spicy!

Nutrition