Jerk Shrimp Kabobs

Skewers of jerk shrimp and pineapple, topped with parsley.

These jerk shrimp kabobs are skewers of shrimp, pineapple and peppers, all coated in homemade Jamaican jerk seasoning, then grilled to perfection. A quick dinner option that's full of flavor.

Course Main

Cuisine American

Prep Time 7

Cook Time 8

Total Time 15

Servings

Calories 248kcal

Author Sara Welch

Ingredients

For the jerk seasoning

2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried thyme
1 teaspoon paprika
1 teaspoon ground allspice
2 teaspoons sugar
2 teaspoons salt
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
1/4 teaspoon ground cinnamon
1/2 teaspoon black pepper
2 teaspoons cayenne pepper more or less to taste, this is spicy!

For the shrimp kabobs

1 pound large shrimp peeled and deveined, tails removed if desired
2 cups pineapple chunks
1 red bell pepper cut into 1 inch pieces
1 tablespoon olive oil
1 tablespoon chopped parsley

Instructions

For the jerk seasoning: combine all the spices. Store in a jar or resealable bag for later use.
Heat a grill or a grill pan to medium high.
Thread the shrimp, pineapple and red pepper onto skewers.
Brush the skewers with olive oil and sprinkle 2-3 teaspoons of jerk seasoning over the skewers - be sure to season both sides.
Place on the grill and cook for 3-4 minutes per side, or until shrimp are pink and opaque.
Sprinkle with parsley and serve.
Broiler instructions: Place the skewers on a sheet pan coated with cooking spray. Broil for 3-4 minutes per side or until cooked through.

Notes

The jerk seasoning makes about 1/3 cup so you will have some left over. Store it in a cool dark place for up to 6 months and sprinkle over meats, vegetables and fish.

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