Shrimp Jamaica
Dive into the vibrant flavors of the Caribbean with Shrimp Jamaica, a tropical delight bursting with bold spices and creamy coconut goodness. This recipe features succulent shrimp marinated in zesty lime juice and jerk seasoning, then simmered in a fragrant sauce infused with fresh ginger, garlic, scallions, and a hint of heat from optional scotch bonnet peppers. Sweet red bell peppers and silky coconut milk elevate the dish to a rich, flavorful masterpiece, while fresh thyme and paprika add depth to the spice profile. Perfectly balanced, this quick and easy recipe comes together in just 35 minutes, making it ideal for weeknight dinners or special occasions. Serve over fluffy steamed rice and garnish with fresh cilantro for a stunning presentation that’s as delicious as it is colorful.
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp lime juice
- 2 tbsp jerk seasoning
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 2 scallions, sliced
- 1 tsp fresh ginger, grated
- 1 cup coconut milk
- 1 red bell pepper, thinly sliced
- 1 scotch bonnet pepper, finely chopped (optional for heat)
- 1 tsp paprika
- 1 tsp fresh thyme leaves
- sea salt, to taste
- black pepper, to taste
- 2 tbsp fresh cilantro, chopped (for garnish)
- 2 cups steamed rice (for serving)
Instructions
In a medium bowl, toss the shrimp with lime juice, 1 tablespoon of jerk seasoning, and a pinch of salt. Let marinate for 10 minutes.
In a large skillet or saute pan, heat the olive oil over medium heat. Add the minced garlic, scallions, and grated ginger, and cook for 1–2 minutes until fragrant.
Stir in the remaining 1 tablespoon of jerk seasoning, paprika, and thyme, cooking for another minute to toast the spices.
Add the sliced red bell pepper and scotch bonnet pepper (if using), and cook for 2–3 minutes until the peppers begin to soften.
Pour in the coconut milk and stir to combine. Season with salt and black pepper to taste. Bring the mixture to a gentle simmer.
Add the shrimp to the skillet, ensuring they are submerged in the sauce. Cook for 4–5 minutes, stirring occasionally, until the shrimp are opaque and cooked through.
Remove the skillet from heat and garnish with fresh cilantro.
Serve hot over a bed of steamed rice for a complete meal or pair with your favorite side dish.
Nutrition Facts
Calories |
1477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 5146 mg | 224% | |
| Total Carbohydrate | 204.5 g | 74% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 53.4 g | ||
| Protein | 124.4 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2013 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
