Ingredients List

  • 1/2 kg large raw prawns (with the shell/peel
  • Salt to your taste
  • 20-30 ml (about 2 tbsp) Ann-Marie's Jamaican Jerk Sauce

Jerk marinade is not just for meat, it's excellent for seasoning fish and seafood too! For instance, here we have some jerk shrimp. It's flavourful, delicious, and really easy to make. 


Wash and pat dry the shrimps with paper towel. Then sprinkle with salt to your taste and add about 20-30 ml of Ann-Marie's Jamaican Jerk Sauce (if you like more intense flavour, add a bit more jerk sauce). With gloves on gently rub on the sauce, make sure all the shrimp is covered. Then place in fridge to marinate for about an hour. 

After an hour, fire up your grill or use a grill pan on stovetop and grill for 2-3 minutes per side. Remove peel and enjoy with some homemade salsa on soft tortilla, as we've done. Or, you can have it with pasta, over any kind of rice, or as part of a salad!

Tip: Hey, don't throw away shrimp peels, put then in your freezer in a well sealed plastic bag. They are great for making broth, which you can use to flavour soups, sauces, curry, risotto, etc. 

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