Jerk Shrimp Recipe Skillet – Super quick and easy shrimp recipe loaded with flavor. This Easy Jerk Shrimp Skillet is a delicious one-pan meal that’s ready in only 15 minutes. Jumbo shrimps are marinated in authentic Jamaican jerk seasoning and sauteed in one pan with garlic, onion, and green peppers for a filling yet healthy shrimp dinner. Perfect for a busy weeknight!
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Ingredients list for the Jerk Shrimp and Rice Skillet Recipe
- 2 tablespoons olive oil
- 1 pound (450g) raw shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 2 tablespoons Jerk seasoning
- 1 teaspoon cumin
- 1 onion, minced
- 1 green bell pepper, diced
- 1/4 cup (60ml) chicken broth or vegetable broth
- Fresh thyme, for garnish (optional)
Photo credit: © Eatwell101.com
Directions
1. To make the jerk shrimp skillet: In a medium bowl, add shrimp and combine with 1 tablespoon olive oil, Jerk seasoning, and cumin. Allow marinating for 10 minutes while you prepare the other ingredients.
2. Heat a large skillet over medium heat with 1 tablespoon of olive oil. Sear shrimp in the skillet (making sure it doesn’t crowd) and cook on both side for one minute.
3. Add onion and red pepper flakes, season with a pinch of salt. Add green bell pepper and cook, stirring once or twice, on medium heat, about 3-4 minutes total, until shrimp is pink in color.
4. Deglaze with 1/4 cup chicken or vegetable broth and give a quick stir. Garnish with fresh thyme and enjoy immediately. You can also serve jerk shrimp and green peppers over rice, bulgur, or pasta. Enjoy! ❤️
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How and how long to keep the jerk shrimp leftovers?
You can keep the jerk shrimp and peppers leftovers in an airtight container for up to 3 days in your refrigerator. Reheat in a pan on the stovetop with a few drops of water to loosen the sauce.
What do other readers say about this jerk shrimp and rice recipe
“This over rice is amazing and reheats beautifully. Great for meal prep. Even if you don’t have all the spices just throw in some garlic, paprika or Cajun or whatever, salt and pepper, it will still taste good! I can’t wait to make this again, I will dice everything slightly smaller next time.” – Kandice
“Made this for my love. Turn out amazing…” – Mike
“I used red shrimp. Made this recipe several times! It’s amazing and the flavor is also amazing! I doubled the recipe here to have leftovers.” – Lorraine
More shrimp recipes you might like
- Tomato Spinach Shrimp Pasta
- Garlic Butter Shrimp with Asparagus
- Baked Shrimp and Broccoli Foil Packs with Garlic Lemon Butter Sauce
- Creamy Garlic Shrimp Pasta
Photo credit: © Eatwell101.com
