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If bold, spicy shrimp is your thing, you’ve got to try smoked jerk shrimp. This recipe brings together the heat of Caribbean spices, the richness of smoky shrimp and the brightness of fresh lime. Whether you’re cooking for a crowd or spicing up a weeknight dinner, this easy smoker recipe delivers serious flavor with minimal fuss. Toss everything together, pop it in a foil packet and let the smoker do the work. It’s a summer staple worth repeating.
Smoked jerk shrimp is bold, spicy and full of smoky flavor. This Caribbean-inspired recipe is quick, easy and perfect for backyard cookouts.
You might also enjoy orange salmon foil packs, beer can chicken, pork carnitas, and these mouthwatering smoked brisket sandwiches.
Why You’ll Love It
Smoky and spicy: The perfect balance of heat and depth from the smoker.
Fast to prep: Just mix, wrap and smoke for an easy main dish.
Packed with flavor: Jerk seasoning, lime and olive oil give it big taste.
Great for grilling season: A crowd-pleaser at cookouts or weekend BBQs.
Smoked Jerk Shrimp Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Shrimp: I recommend using large, shell-on shrimp to help lock in moisture and flavor on the smoker.
Olive oil: Helps the jerk spices stick and promotes even cooking.
Limes: Adds zest and juice for a bright citrus pop.
Cilantro: Adds a fresh, herbaceous finish to the dish.
Onion powder: Brings savory depth to the seasoning blend.
Garlic powder: Enhances overall flavor with a sharp bite.
Cayenne pepper: Adds a punch of heat.
Cracked peppercorn: Offers bold peppery flavor.
Dried thyme: Brings earthy notes to the spice mix.
Allspice: Adds warmth and complexity.
Dried parsley: A mild herbal note to round out the jerk seasoning blend.
Cumin: Adds a deep, smoky undertone.
Red pepper flakes: Layers in more heat and texture.
Brown sugar: Adds sweetness to balance the spice.
How to Make Caribbean Jerk Shrimp
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prep the smoker: Get your smoker ready and preheated.
Mix the seasoning: Combine all the jerk spices in a bowl.
Season the shrimp: Toss the shrimp with olive oil, lime juice and the spice mix.
Make the foil packet: Arrange shrimp in a single layer with lime wedges and seal the foil.
Smoke the shrimp: Cook sealed, flip once, then open the foil for extra smoke.
Finish and serve: Sprinkle with cilantro and serve immediately.
Substitutions and Variations
Use pre-made jerk seasoning: A store-bought mix can save time.
Try peeled shrimp: Easier to eat, but slightly less juicy.
Add pineapple: For a sweet twist, toss in pineapple chunks.
Swap the protein: Try with chicken or tofu for a different spin.
Serving Suggestions
With side dishes: Serve with hibachi fried rice for a flavorful, veggie-packed side that complements the smoky shrimp, or enjoy alongside meal prep Thai chicken for a balanced plate with tangy chicken and cucumber salad. Another idea is this crispy smashed potato salad.
Drink pairings: Sip on a refreshing strawberry gin rickey or kiwi jalapeno margarita.
How to Store Jamaican Jerk Shrimp
Store: Keep leftovers in a covered container in the refrigerator for up to 3 days.
Freeze: I wouldn’t recommend freezing these as the texture will suffer.
Reheat: Warm them back up in a pan over a medium-low heat for a few minutes, adding a little oil so they don’t dry out. Alternatively, serve them chilled.
Top Tips
Keep shrimp in a single layer: Ensures even smoking and avoids overcooking.
Flip halfway through: This helps both sides absorb smoky flavor.
Don’t skip the lime: It brightens up all the spices and brings balance.
Smoked Jerk Shrimp FAQs
As the shrimp are only on the grill for about 15 minutes and for the first 10 they are wrapped in foil, I would recommend something strong enough to flavor them like hickory or pecan. Either of those will give the shrimp an incredible smoky taste. Another idea is cherry wood pellets. In Jamaica, jerk shrimp are often cooked over fresh green wood such as that from the pimento tree. This is not only a tree native to the Caribbean but also where allspice grows and they’re in the recipe. The laurel tree, or sweetwood as it’s known in the West Indies, is another option (although you’re unlikely to find that at your local grocery store!)
Yes, just use indirect heat and a closed lid to mimic the smoker.
Smoked Caribbean Jerk Shrimp Recipe
Smoked Jerk Shrimp
Ingredients
- 2 Pounds shrimp, large, shells and tails left on
- ¼ Cup olive oil
- cilantro
- 3 limes
For the Jerk Seasoning
- ½ Teaspoon onion powder
- ½ Teaspoon garlic powder
- 1 Teaspoon cayenne pepper
- ½ Teaspoon peppercorns, cracked
- ½ Teaspoon dried thyme
- 1 Teaspoon allspice
- ¼ Teaspoon dried parsley
- 1 Teaspoon cumin
- ¼ Teaspoon red pepper flakes
- 1 Teaspoon brown sugar
- ½ Teaspoon salt
- 1 Teaspoon lime zest
Instructions
- Set smoker to 450°F and let it heat up for 15 minutes.
- Cut limes into wedges. Zest and juice one of the wedges.
- In a large mixing bowl, combine jerk seasonings. Add shrimp (shell on) and drizzle olive oil and lime juice over the top. Toss to coat.
- Place shrimp into a foil packet in a single layer. Add lime wedges and loosely wrap to seal. Place into the smoker and cook for 10 minutes, flipping halfway through.
- Open the top of the foil packet and smoke for another 5 minutes.
- Remove from the smoker and garnish with fresh cilantro. Serve with plenty of napkins.
Notes
Flip halfway through: This helps both sides absorb smoky flavor.
Don’t skip the lime: It brightens up all the spices and brings balance.
Nutrition
This smoked jerk shrimp is sure to be a hit with fans of bold, spicy food. With just a few ingredients and simple prep, you can bring a taste of the Caribbean to your backyard. The smoky flavor, jerk seasoning and fresh lime come together in the best way. Whether you’re serving it as a main course or part of a summer spread, this sweet and spicy shrimp recipe delivers vibrant flavor that keeps everyone coming back for more.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
It lists shrimp peeled and deveined, then goes on to say to marinate the shrimp shell on.?.?
Sorry, that was a typo in there! I like leaving my shrimp with the shells and tails on (just removing the black digestive tract) but it’s also possible to use shelled ones in the recipe.
The spice is bomb!! It is the best shrimp I’ve had!
I love shrimp and this recipe was so easy and fantastic! My husband loved it too!
The seasoning is on-point! It was bursting with flavor and so succulent.
Loved this recipe. I will be making it again for sure!
I just love jerk spice. These look so tasty