Get ready for a burst of bold, spicy flavors that will transport your taste buds straight to the Caribbean. This easy foil packet meal is perfect for a quick weeknight dinner or a fun weekend cookout.
Prep Time15 min
Cook Time15 min
Total Time30 min
Difficulty
Medium
Cooking Tips You Should Know
Use fresh or thawed shrimp for the best texture.
Don’t overcook the shrimp; they only need a few minutes until pink and firm.
Seal the foil tightly to lock in steam and flavor during cooking.
Ingredients
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Why This Dish Is So Special
This dish packs bold and vibrant flavors with minimal effort. The jerk seasoning adds a spicy, smoky kick that perfectly complements the sweetness of the shrimp. Cooking in foil keeps everything juicy and tender while making cleanup a breeze.
Step 1
Warm your grill to medium-high. While it’s warming up, toss the soy sauce, vinegar, onion, olive oil, green onions, thyme, habanero peppers, sugar, nutmeg, allspice, and cloves into a food processor and blend everything together for about 15 seconds until it forms a nice jerk seasoning mix.
Step 2
Shape a piece of foil into a little bowl. Add the shrimp and pour in enough of the jerk seasoning to coat them well. Place the foil bowl on the grill and seal the top, leaving a small gap to let steam escape. Let the shrimp cook for around 10 minutes, giving them a stir now and then until they turn pink and are cooked through.
Step 3
Once the shrimp are done, carefully transfer them to a bowl. Pour the leftover sauce into a small pan and warm it over medium heat for a couple of minutes. Drizzle the warm sauce over the shrimp before serving. Enjoy!
208
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Perfect Side Pairings
Serve with a side of coconut rice or steamed vegetables to balance the heat. A fresh mango salsa or a squeeze of lime adds a refreshing touch. This dish also pairs well with a crisp green salad for a light meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the oven or microwave to avoid overcooking the shrimp. For longer storage, freeze in a sealed container and thaw overnight before reheating.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, just thaw them completely and pat dry before cooking to ensure even grilling.
How spicy is the jerk seasoning with habanero peppers?
It’s quite spicy due to the habaneros, but you can reduce heat by using fewer peppers or substituting milder ones.
Can I make the jerk seasoning without a food processor?
Yes, finely chop all ingredients and mix well, though the texture will be chunkier.
What can I use instead of heavy-duty aluminum foil?
You can use a grill-safe baking dish or a cast iron skillet with a lid to cook the shrimp.
How do I know when the shrimp are fully cooked?
They will turn pink and opaque and curl into a loose “C” shape when done.
Can I prepare the jerk seasoning in advance?
Yes, the seasoning can be made a day ahead and stored in the fridge for better flavor.
Is it necessary to leave a gap in the foil when cooking?
Yes, leaving a small gap lets steam escape and prevents the foil from bursting.
Can I cook this recipe indoors?
Yes, you can use a grill pan or bake the foil packet in a 375°F oven for about 10 minutes.
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