Rum Jerk Shrimp: A Spicy, Sweet, and Tropical Delight

Try this Rum Jerk Shrimp Recipe for a bold Caribbean-inspired dish! Spicy jerk shrimp marinated in dark rum and served with a creamy Pineapple Coconut Dip. Perfect for summer BBQs or a quick 30-minute meal!

If you love bold flavors and tropical cuisine, this Rum Jerk Shrimp recipe is a must-try. Juicy shrimp are marinated in a fiery jerk sauce with dark rum and fresh lime juice, then seared to perfection. The addition of a Pineapple Coconut Dipbalances the heat with a creamy, slightly sweet contrast. Whether you’re planning a Caribbean-themed dinner, summer BBQ, or just want a quick and flavorful appetizer, this dish is sure to impress.

Why You’ll Love This Recipe

• Explosive Caribbean Flavors: A perfect balance of spicy, sweet, and tangy notes.

• Quick and Easy: Ready in under 30 minutes, making it ideal for last-minute meals or appetizers.

• Restaurant-Quality at Home: Get that gourmet Caribbean taste in your own kitchen.

• Versatile: Serve as an appetizer, over rice, or with grilled vegetables.

Ingredient Breakdown and Their Roles

For the Rum Jerk Shrimp:

• 1 pound large shrimp, peeled, deveined, tails left on – Fresh shrimp absorb the marinade best and provide a juicy bite.

• 4 ounces dark rum – Adds richness, caramel notes, and enhances the jerk spices.

• Juice of one large lime (save zest for dip) – Brightens the dish and balances the spice.

• 3 Tablespoons Jamaican Jerk Style BBQ Sauce (+ more for brushing on later) – The key to the dish’s bold, spicy-sweet Caribbean flavor.

• Generous sprinkling of Jamaican Jerk Seasoning – A complex blend of herbs and spices that bring out the true jerk essence.

• 2 Tablespoons olive oil – Helps achieve a perfect sear while cooking.

• Fresh parsley for garnishing – Adds color and freshness to the final dish.

For the Pineapple Coconut Dip:

• 1/2 cup sour cream – Creates a creamy, cooling base for the dip.

• 1/4 cup crushed pineapple + 1/2 Tablespoon pineapple juice – Natural sweetness that complements the jerk spice.

• 2 Tablespoons sweetened flaked coconut – Enhances the tropical feel with mild sweetness.

• 1 teaspoon lime zest (divided) – Adds a citrusy zing to tie everything together.

Step-by-Step Instructions

Step 1: Marinate the Shrimp

1. In a medium-sized bowl, combine dark rum, lime juice, and Spice Isle Tropical Heat Sauce.

2. Add peeled and deveined shrimp (tails left on for presentation) to the marinade, ensuring they are fully coated.

3. Cover and refrigerate for 15 minutes to allow the flavors to meld.

Step 2: Prepare the Pineapple Coconut Dip

1. In a food processor, puree crushed pineapple and sweetened flaked coconut until smooth.

2. Mix the puree with sour cream and pineapple juice, adjusting the juice for sweetness but avoiding excess liquid.

3. Stir in most of the lime zest, reserving some for garnish.

4. Cover and refrigerate to let the flavors develop.

Step 3: Cook the Shrimp

1. Remove shrimp from the marinade and drain excess liquid.

2. Heat 2 tablespoons of olive oil in a cast-iron skillet over medium-high heat until hot.

3. Place shrimp in the skillet in a single layer, then sprinkle the tops with Spice Isle Tropical Heat Seasoning.

4. Cook for 1 minute, then flip and brush the tops with more Tropical Heat Sauce.

5. Cook for 2 more minutes, flip again, and brush the other side with the sauce.

6. Cook for an additional minute, until shrimp turn pink and opaque. Avoid overcooking, as shrimp can become rubbery.

Step 4: Garnish and Serve

1. Remove shrimp from heat and sprinkle with fresh parsley.

2. Serve immediately with Pineapple Coconut Dip on the side.

3. Optional: Serve with toasted baguette slices (just remember to remove the tails before serving!).

Tips for the Best Rum Jerk Shrimp

• Use Fresh Shrimp: Fresh shrimp will yield the best flavor and texture.

• Marinate for More Flavor: If time allows, marinate for up to 2 hours for a deeper infusion of spice and rum.

• Use a Hot Pan: Ensures a quick sear, locking in the juices.

• Adjust the Heat: If you love extra spice, add finely diced Scotch bonnet pepper to the marinade.

• Pair with the Right Sides: Serve with coconut rice, grilled plantains, or a fresh mango salad.

Serving Suggestions

• As an Appetizer: Serve on skewers with lime wedges.

• Tacos: Load into soft tortillas with slaw and avocado.

• Over Rice: Pair with coconut rice and black beans for a complete meal.

• With Grilled Veggies: Charred bell peppers and zucchini complement the shrimp beautifully.

Drink Pairings

• Non-Alcoholic: Mango Lemonade, Virgin Piña Colada

• Alcoholic: Classic Rum Punch, Dark & Stormy, Coconut Mojito

Frequently Asked Questions

Can I make this dish ahead of time?

Yes! Marinate the shrimp a few hours in advance and store them in the fridge until ready to cook. The dip can also be made a day ahead.

Can I grill the shrimp instead of pan-searing?

Absolutely! Skewer the shrimp and grill on medium-high heat for about 2 minutes per side, brushing with sauce for extra flavor.

What if I don’t have dark rum?

You can substitute with spiced rum for a slightly different flavor, or use apple juice for a non-alcoholic version.

How do I store leftovers?

Store cooked shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking.

If you’re looking for an easy yet impressive dish bursting with Caribbean flavors, this Rum Jerk Shrimp is the one to try! It’s spicy, sweet, and perfectly balanced with the cooling pineapple coconut dip.

Author: CookSnapBake.com

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Rum Jerk Shrimp

Try this Rum Jerk Shrimp Recipe for a bold Caribbean-inspired dish! Spicy jerk shrimp marinated in dark rum and served with a creamy Pineapple Coconut Dip. Perfect for summer BBQs or a quick 30-minute meal!

Ingredients

• 1 pound large shrimp, peeled, deveined, tails left on
• 4 ounces dark rum
• Juice of one large lime
• 3 Tablespoons Spice Isle Tropical Heat Sauce (+ more for brushing on later)
• Generous sprinkling of Spice Isle Tropical Heat Seasoning Rub
• 2 Tablespoons olive oil.
• Fresh parsley for garnishing
• For the Pineapple Coconut Dip:
• 1/2 cup sour cream
• 1/4 cup crushed pineapple
• 1/2 Tablespoon pineapple juice
• 2 Tablespoons sweetened flaked coconut

Instructions

1. In a medium-sized bowl, combine dark rum, lime juice, and Spice Isle Tropical Heat Sauce.
2. Add peeled and deveined shrimp (tails left on for presentation) to the marinade, ensuring they are fully coated.
3. Cover and refrigerate for 15 minutes to allow the flavors to meld.
4. In a food processor, puree crushed pineapple and sweetened flaked coconut until smooth.
5. Mix the puree with sour cream and pineapple juice, adjusting the juice for sweetness but avoiding excess liquid.
6. Stir in most of the lime zest, reserving some for garnish.
7. Cover and refrigerate to let the flavors develop.
8. Remove shrimp from the marinade and drain excess liquid.
9. Heat 2 tablespoons of olive oil in a cast-iron skillet over medium-high heat until hot.
10. Place shrimp in the skillet in a single layer, then sprinkle the tops with Spice Isle Tropical Heat Seasoning.
11. Cook for 1 minute, then flip and brush the tops with more Tropical Heat Sauce.
12. Cook for 2 more minutes, flip again, and brush the other side with the sauce.
13. Cook for an additional minute, until shrimp turn pink and opaque. Avoid overcooking, as shrimp can become rubbery.
14. Remove shrimp from heat and sprinkle with fresh parsley.
15. Serve immediately with Pineapple Coconut Dip on the side.
16. Optional: Serve with toasted baguette slices (just remember to remove the tails before serving!).

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