Caribbean jerk shrimp tacos feature shrimp marinated in a spicy, flavorful wet jerk marinade and grilled to perfection. Serve the grilled jerk shrimp in warm corn tortillas, topped with a crunchy cabbage slaw and fresh mango salsa or Caribbean hot sauce. If you’re a taco fan, give blackened Mahi Mahi tacos with avocado lime crema a try.
What is Jerk?
The term jerk refers to both a seasoning and a cooking method rooted in Jamaican tradition. Jerking is the process of cooking over an open flame, and the signature jerk flavor that Jamaican jerk seasoning draws inspiration from is an unexpected source—pimento wood.
Native to Jamaica, pimento trees are the secret behind authentic jerk cooking. Their wood is used to build cooking fires; as the pimento wood burns, it releases natural oils that infuse meat or vegetables with a smoky, aromatic flavor. Fun fact: pimento trees produce allspice berries or pimento seeds, one of the main ingredients found in jerk seasoning. Create a similar flavor by coating the shrimp in Jamaican jerk marinade and cooking them on a smoking hot grill.
Key Ingredients
- Wet Jerk Marinade: Whip up a quick jerk paste using Jamaican jerk seasoning, scotch bonnet peppers (or habanero peppers), fresh garlic cloves, green onions (or spring onions), yellow or white onion, soy sauce, white vinegar, and fresh citrus juice from one lemon, lime, or orange (or pineapple juice).
- Shrimp: Peel and devein one pound of large shrimp for this recipe.
- Slaw: For a fresh topping, make a simple homemade slaw with shredded cabbage, carrots, green onions, and chopped cilantro.
- Caribbean Hot Sauce: Whip up a fiery hot sauce with scotch bonnet peppers, white onion, fresh pineapple, garlic, cilantro, white vinegar, lime juice, and a touch of light brown sugar, kosher salt, black pepper, and ground cumin.
- Corn Tortillas: Warm corn tortillas are the best way to enjoy the jerk shrimp tacos. Check out these tips for how to heat corn tortillas so your tacos don’t fall apart. You can wrap the juicy shrimp in flour tortillas or make lettuce wraps for a low-calorie option.
How to Make Your Own Jamaican Jerk Seasoning
Making Jamaican seasoning is easy, and since you’re making it at home, you can control the ingredients to suit your tastes. Feel free to use store-bought jerk seasoning for your recipes, or try the spice blend I use:
Ingredients For Homemade Jerk Seasoning:
- 2 tablespoons allspice berries or pimento seeds
- 1 tablespoon black peppercorns
- 2 dried bay leaves
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon ground cinnamon
- 2 teaspoons kosher salt
- 2 teaspoons dried thyme
- 2 teaspoons ground nutmeg
- 2 teaspoons cayenne pepper
- 2 teaspoons smoked paprika
- ½ teaspoon red pepper flakes
How to Make Jerk Shrimp Tacos
The full recipe with measurements is in the recipe card below.
Step 1: Add 2-3 tablespoons of store-bought or homemade jerk seasoning to a food processor or blender.
Step 2: Roughly chop the veggies and add scotch bonnet peppers, garlic cloves, green onions, soy sauce, white vinegar, and fresh orange juice to the spices. Process the ingredients into a smooth paste.
Step 3: Pat the shrimp dry with paper towels and transfer them to a mixing bowl.
Step 4: Add the jerk paste and evenly coat the shrimp. Cover with plastic wrap and marinate in the fridge for 6-24 hours (at least 30 minutes).
Step 5: While the shrimp marinates, combine shredded cabbage, carrots, scallions, and chopped cilantro in a bowl. Set it aside.
Step 6: Preheat the grill by setting the burners to high heat for 10 minutes. Use a wooden grill scraper to clean the grates. Then, thread the shrimp onto thin metal skewers, shaking off the excess marinade.
Step 7: Lower the grill temperature, but maintain an overall temperature of 350°F (176°C). Place the shrimp skewers on the grates and cook for 2-3 minutes on each side.
Step 8: Remove the shrimp from heat and set them aside. Then, warm the corn tortillas in a small skillet. Top the tortillas with cabbage slaw, Caribbean hot sauce, and the grilled shrimp to serve.
Expert Tips
- Adjust the amount of seasoning depending on your preference for spiciness. If you’re sensitive to spicy food, I recommend leaving the scotch bonnet or habanero pepper out of the marinade.
- Cover the bowl and let the shrimp marinate in the refrigerator for at least 30 minutes. For a more intense flavor, marinate them for at least 2 hours.
- Be careful not to overcook the shrimp. When fully cooked, the shrimp turn a pinkish-white color; the shrimp should be tender and juicy – then pull the skewers off the grill.
If you enjoy jerk shrimp tacos, try one of these dinner recipes!
What to Pair With Shrimp Tacos?
Toppings for Shrimp Tacos:
What are tacos without toppings? I love turning my table into a topping bar to make everyone happy. Keep your tacos simple or pile them high with all your favorite fixings. Some of the condiments I love are the shredded cabbage slaw in this recipe, sour cream, avocado slices, queso fresco, avocado lime crema, Caribbean hot sauce, or serrano crema.
Try one of these salsa recipes: Pico De Gallo, Mango Habanero Salsa, Pineapple Corn Salsa, Mango Pico De Gallo
Side Dishes
- Homemade Coleslaw with Cilantro and Mint
- Air Fried Plantains, Kelewele
- Jamaican Rice and Peas, White Rice, Brown Rice
- Grilled Vegetables like Grilled Zucchini
- Black Beans
What To Do With Leftovers
- Refrigerate: Store the leftover shrimp in an airtight container for 3-4 days.
- Freeze: Once the jerk shrimp cools, transfer it to a freezer-safe container or bag for storage. It will freeze for 4-6 months.
- Thaw: Defrost the shrimp in the refrigerator overnight.
- Repurpose: Use the leftover shrimp to fill lettuce wraps the same way we make our beef lettuce wraps, or use them to make jerk shrimp pasta or jerk shrimp scampi.
Frequently Asked Questions
Which type of shrimp to use?
For jerk shrimp tacos, use large, peeled, and deveined shrimp. Fresh or properly thawed shrimp are ideal so they can absorb the jerk marinade. And the large shrimp cooks well on the grill without drying out. Aim for wild-caught shrimp for better taste, but high-quality farm-raised shrimp works too.
Can I prepare this recipe on the stovetop?
1. Add three chopped scallions, white onion, garlic, ginger, scotch bonnet, soy sauce, olive oil, fresh orange juice, a Maggie Bouillon cube, and jerk seasoning to a food processor or blender. Process until smooth and set it aside.
2. Pat the shrimp dry with paper towels and transfer them to a mixing bowl. Pour the reserved jerk marinade over the shrimp and toss to coat. Cover and marinade for 2 hours (but at least 30 minutes).
3. While the shrimp marinates, add cabbage, carrots, scallions, and cilantro to a separate mixing bowl and stir to combine.
4. Warm 1 teaspoon of olive oil in a skillet and cook the shrimp in batches for 2-3 minutes on each side or until the shrimp are pink and opaque.
Can I make the shrimp in the oven?
1. Preheat the oven to 400°F (204°C). Thread the shrimp on the skewers and set them aside.
2. Prepare a baking sheet with parchment paper, and line the shrimp skewers onto the baking sheet.
3. Cook for 6-8 minutes.
Do flour or corn tortillas work best for shrimp tacos?
I am a believer in using what you have available, but when it comes to tacos, corn tortillas are the way to go; just be sure you heat them beforehand or they will be a crumbly mess.
More Shrimp Recipes:
Jerk Shrimp Tacos
- 2-3 tablespoons Jamaican jerk seasoning
- 2-3 scotch bonnet peppers or habanero peppers, roughly chopped
- 3 garlic cloves, roughly chopped
- 5 green onions, roughly chopped
- 1 medium white or yellow onion, roughly chopped
- ⅓ cup soy sauce
- ¼ cup white vinegar
- orange juice, 2 oranges
- 1 pound large shrimp, peeled and deveined
- ¼ head red cabbage, shredded
- 1 medium carrot, peeled and julienne
- 3 scallions, finely chopped
- ½ cup fresh cilantro, chopped
- corn tortillas
- Add 2-3 tablespoons of store-bought or homemade jerk seasoning to a food processor or blender.
- Roughly chop the veggies and add scotch bonnet peppers, garlic cloves, green onions, soy sauce, white vinegar, and fresh orange juice to the spices. Process the ingredients into a smooth paste.
- Pat the shrimp dry with paper towels and transfer them to a mixing bowl. Add the jerk paste and evenly coat the shrimp. Cover with plastic wrap and marinate in the fridge for 6-24 hours (at least 30 minutes).
- While the shrimp marinates, combine shredded cabbage, carrots, scallions, and chopped cilantro in a bowl. Set it aside.
- Preheat the grill by setting the burners to high heat for 10 minutes. Use a wooden grill scraper to clean the grates. Then, thread the shrimp onto thin metal skewers, shaking off the excess marinade.
- Lower the grill temperature, but maintain an overall temperature of 350°F (176°C). Place the shrimp skewers on the grates and cook for 2-3 minutes on each side.
- Remove the shrimp from heat and set them aside. Then, warm the corn tortillas in a small skillet.
- Top the corn tortillas with some of the cabbage slaw. Add a spoonful of Caribbean hot sauce and finish the tacos with the grilled shrimp.
- Adjust the amount of seasoning depending on your preference for spiciness. If you’re sensitive to spicy food, I recommend leaving the scotch bonnet or habanero pepper out of the marinade.
- Cover the bowl and let the shrimp marinate in the refrigerator for at least 30 minutes. For a more intense flavor, marinate them for at least 2 hours.
- Be careful not to overcook the shrimp. When fully cooked, the shrimp turn a pinkish-white color; the shrimp should be tender and juicy – then pull the skewers off the grill.