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Jamaican Jerk Shrimp with Rum Glaze

Ninja Test Kitchen
Recipe by Ninja Test Kitchen

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  • Prep 5 mins
  • Total 25 mins
  • Medium
  • Serves 6

This Jamaican Jerk Shrimp is smoky and spicy and well-balanced with the sweetness from the rum glaze. Jerk seasoning gives this dish a robust and versatile flavor that pairs perfectly with cilantro and lime over brown rice. You can make this recipe with frozen shrimp, just be sure to thaw it.

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  • 2 pounds jumbo shrimp, peeled, tails removed, deveined
  • 2 tablespoons canola oil
  • 1/4 cup prepared Jamaican jerk seasoning (found on page 38)
  • 1/4 cup honey
  • 1/4 cup spiced rum
  • Zest and juice of 1 large orange
  • 1 teaspoon lime juice
  • 1 tablespoon ground ginger or minced fresh ginger
  • 1 teaspoon kosher salt
  • chopped cilantro, for garnish
  • lime wedges, for garnish
  • cooked brown rice, for serving, as desired

Utensils

  • Large Bowl
  • Medium Bowl
  • Whisk
  • Silicone-Tipped Tongs
  • Step 1

    In a large bowl, toss the shrimp with oil and Jamaican jerk seasoning until evenly coated.

  • Step 2

    To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place, then close the hood. Turn the dial to select GRILL, set temperature to HI, and set time to 8 minutes. Select START/STOP to begin preheating (preheating will take approx. 10–12 minutes).

  • Step 3

    To prepare the rum glaze, place all remaining ingredients in a medium bowl and whisk until combined.

  • Step 4

    When the unit beeps to signify it is preheated and ADD FOOD is displayed, open the hood and add the shrimp to the grill, ensuring they are spreadout to maximize grill marks. Leave the hood open and cook untouched for about 3 to 4 minutes.

  • Step 5

    Using silicone-tipped tongs, flip the shrimp, then drizzle with 5 to 7 tablespoons of rum glaze. Continue to grill until fully cooked, about 3 to 4 minutes longer.

  • Step 6

    When cooking is complete, remove shrimp from grill, drizzle with any remaining rum glaze and garnish with cilantro and lime wedges. If desired, serve over cooked rice.