Enjoy a tropical escape with these Grilled Jerk Shrimp and Pineapple Skewers! This vibrant recipe brings together the bold heat of jerk seasoning and the sweet, tangy flavor of pineapple, creating an irresistible balance of spice and freshness.
Ingredients
shrimp, peeled and deveined
cloves garlic, minced
ginger, grated
Scotch bonnet pepper, finely chopped (adjust based on heat preference)
green onions, finely chopped
thyme, chopped
allspice
nutmeg
cinnamon
black pepper
brown sugar
oil (preferably olive oil)
white vinegar
soy sauce
dark rum
Juice and zest of ½ orange
Juice and zest of 1 lime
Salt to taste
Pineapple chunks (for skewering)
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Instructions
Prepare the Marinade: In a large bowl, mix together the olive oil, white vinegar, soy sauce, dark rum, orange juice and zest, lime juice and zest, minced garlic, grated ginger, chopped Scotch bonnet, green onions, thyme, allspice, nutmeg, cinnamon, black pepper, brown sugar, and a pinch of salt. Stir well to combine all the ingredients.
Marinate the Shrimp: Add the shrimp to the marinade and toss to ensure each shrimp is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Preheat the Grill: Preheat your grill to medium-high heat.
Assemble the Skewers: Thread the marinated shrimp and pineapple chunks alternately onto skewers. If using wooden skewers, make sure to soak them in water for at least 30 minutes prior to grilling to prevent burning.
Grill: Place the skewers on the hot grill and cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque, and the pineapple is slightly charred.
Serve: Remove the skewers from the grill and serve immediately, perhaps with a side of rice or a fresh salad.