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–+ servings
Jerk Shrimp Tacos on a plate.

Jerk Shrimp Tacos

Tressa Jamil
Enjoy our take on flavorful Caribbean jerk shrimp tacos marinated in a spicy, wet jerk marinade and grilled to perfection.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 2 hours
Total Time 2 hours 40 minutes
Course Dinner
Cuisine Caribbean
Servings 8 Tacos
Calories 87 kcal
Equipment
Ingredients
  
For the Jerk Marinade:
  • 3 scallions, roughly chopped
  • ¼ medium white onion, finely diced
  • 6 cloves garlic, minced
  • 1 - inch fresh ginger, roughly chopped
  • 1 scotch bonnet or habanero pepper
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • fresh orange juice, 2 oranges
  • 1 Maggie Bouillon Cube, broken up
  • 3 tablespoons jerk seasoning
  • 1 pound large shrimp,  peeled and deveined
For the Jerk Tacos:
  • ¼ red cabbage, shredded
  • 1 carrot, peeled and julienne
  • 3 scallions, finely chopped
  • ½ cup cilantro, chopped
  • corn tortillas
Instructions
 
  • 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.
  • 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).
  • While the shrimp marinates, add cabbage, carrots, scallions, and cilantro to a separate mixing bowl and stir to combine.
  • Preheat the grill by setting all the burners to high heat for about 10 minutes. Turn off the rightmost burner, but maintain an overall grill temperature of 350°F (176°C). Then, use a wooden grill scraper to clean the grates.
  • Thread the shrimp on the skewers and place them on the grill. Cook for 2-3 minutes on each side.
  • Prepare a corn tortilla and top it with some of the reserved cabbage slaw. Add Caribbean hot sauce and finish with the grilled shrimp, to serve.
Notes
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.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Taco | Calories: 87 kcal | Carbohydrates: 7 g | Protein: 9 g | Fat: 3 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 0.01 g | Cholesterol: 71 mg | Sodium: 637 mg | Potassium: 270 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 2727 IU | Vitamin C: 20 mg | Calcium: 68 mg | Iron: 1 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!