Jerk Steak & Shrimp Delight

If you’ve ever had authentic jerk seasoning, you know it’s a whole experience. It’s not just spicy—it’s layers of warm spices like allspice and cinnamon, fresh thyme, garlic, scallions, a little sweetness, and that signature Scotch bonnet heat. When you take that flavor and pair it with perfectly seared steak and succulent shrimp? You’ve got a dish that’s bold, comforting, and totally unforgettable.

I made this for a weekend dinner with friends once, and it was one of those meals where everyone went quiet after the first bite—and then immediately asked for the recipe. It’s the perfect mix of spicy, smoky, sweet, and savory. Whether you’re firing up the grill or cooking on the stovetop, this recipe brings serious Caribbean vibes to your kitchen without a lot of fuss.

Why You’ll Love This Recipe

• Big, bold flavor: Jerk marinade is a flavor powerhouse—warm, spicy, herby, and slightly sweet.
• Fast-cooking: The shrimp and steak cook up quickly, making this great for weeknights.
• Customizable heat: You control the spice level—use less Scotch bonnet if you want it milder.
• Surf and turf combo: You get the richness of steak and the light, juicy texture of shrimp in every bite.
• Perfect for meal prep or entertaining: It’s just as good the next day, and always a crowd favorite.

It’s juicy. It’s spicy. It’s deeply savory. And every single bite is packed with flavor from that irresistible jerk marinade.

Prep Time and Servings

• Prep Time: 20 minutes
• Marinate Time: 30 minutes (or up to overnight)
• Cook Time: 15 minutes
• Total Time: 35–60 minutes
• Servings: 4
• Calories per serving: 530
• Protein: 45g | Carbs: 12g | Fat: 32g

Ingredients

For the Jerk Marinade:

• 4 green onions (scallions), chopped
• 2 garlic cloves
• 1 Scotch bonnet pepper (or habanero), seeded for less heat
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon apple cider vinegar
• 1/4 cup olive oil
• Salt and black pepper to taste

For the Meat:

• 1 lb flank steak or sirloin, cut into strips
• 1 lb large shrimp, peeled and deveined
• Extra olive oil for cooking or grilling

Optional Garnishes and Sides:

• Lime wedges
• Fresh cilantro
• Grilled pineapple
• Steamed rice or coconut rice
• Grilled or sautéed bell peppers and onions
• Warm tortillas or flatbreads

Jerk marinade: This is the heart of the dish. It’s bold, spicy, and loaded with island flavor.
Steak + shrimp: The surf-and-turf dream team—both proteins soak up the jerk seasoning beautifully.
Citrus + vinegar: Brighten up the marinade and help tenderize the meat.
Scotch bonnet: The traditional pepper for jerk—spicy and fruity. Sub with habanero for similar heat, or use less for a milder kick.

Step-by-Step Instructions

1. Make the marinade

• In a blender or food processor, combine all the marinade ingredients and blend until smooth.
• Taste and adjust salt or sugar to your liking. Want more heat? Add more Scotch bonnet. Less? Use just half.

2. Marinate the steak and shrimp

• Divide the marinade between two bowls.
• Add steak strips to one and shrimp to the other. Toss to coat.
• Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
  (If you’re short on time, even 15–20 minutes makes a difference.)

3. Cook the steak

Grill method:

• Heat grill to medium-high and brush with oil.
• Grill steak strips for 2–3 minutes per side, until nicely charred and medium doneness.

Skillet method:

• Heat 1 tablespoon olive oil in a large cast-iron or non-stick skillet over medium-high heat.
• Sear steak in batches, 2–3 minutes per side. Remove and set aside.

4. Cook the shrimp

• In the same pan or on the grill, cook shrimp for 1–2 minutes per side until pink, opaque, and slightly charred at the edges.
• Be careful not to overcook—shrimp cook fast.

5. Serve it up

• Serve steak and shrimp over rice with grilled veggies, or tuck them into warm tortillas with lime wedges and fresh herbs.
• Drizzle with extra marinade (cooked) or a squeeze of lime.
• Garnish with grilled pineapple or a little chopped cilantro.

How to Serve

• Jerk Bowl: Serve over coconut rice with sautéed peppers, avocado slices, and lime wedges.
• Taco-style: Load into tortillas with shredded lettuce, mango salsa, and a dollop of sour cream.
• Platter-style: Lay out steak, shrimp, rice, veggies, and sauces family-style for everyone to build their own.
• Grain Bowl: Add black beans, corn, and greens for a jerk protein power bowl.

Extra Tips for Success

• Marinate longer for deeper flavor: Overnight is ideal, especially for steak.
• Don’t overcrowd the pan: Sear in batches to get that nice crust.
• Rest the steak before slicing to keep it juicy.
• Use metal skewers or soaked wooden ones if grilling shrimp.
• Grilled pineapple or mango salsa adds the perfect sweet contrast to the heat.

Variations

• Jerk Chicken & Shrimp: Use boneless chicken thighs or breasts instead of steak.
• Jerk Cauliflower + Shrimp: Great for a lighter or semi-vegetarian version.
• Low-carb option: Serve with cauliflower rice or grilled veggies instead of grains.
• Sweet & spicy sauce: Mix a little honey and lime with leftover marinade for a dipping drizzle.

Storage and Leftovers

• Fridge: Store leftover steak and shrimp separately in airtight containers for up to 3 days.
• Reheat gently in a skillet or microwave just until warm—avoid overcooking.
• Freeze marinated raw steak or shrimp in zip-top bags for easy meal prep (thaw overnight before cooking).

Special Equipment

• Blender or food processor: For making the marinade smooth and emulsified.
• Grill or cast-iron skillet: For getting that perfect char and flavor.
• Tongs: For flipping steak and shrimp cleanly.

FAQ

Can I use pre-cooked shrimp?
Yes, but add it at the very end just to warm through—it won’t absorb the marinade the same way, but it still works.

What cut of steak is best?
Flank steak or sirloin works great. Just slice against the grain for tenderness.

How spicy is jerk seasoning?
It depends on how much Scotch bonnet or habanero you use. Start small if you’re sensitive to heat.

Can I make the marinade ahead?
Absolutely. Store in the fridge for up to 5 days, or freeze for later use.

Can I make this dairy-free/gluten-free?
Yes! The marinade and ingredients are naturally dairy- and gluten-free. Just check your soy sauce or use tamari.

Is it halal-friendly?
Yes, just make sure your proteins are certified halal and you’re not using alcohol-based vinegar or sauces.

Can I grill everything together?
You can! Just use skewers or a grill basket to keep the shrimp and steak from falling through.

What sides go well with this?
Coconut rice, grilled corn, sautéed plantains, mango salsa, or a cool cucumber salad.

Can I use jerk seasoning from a jar?
Sure! Just mix it with oil, lime juice, and a little brown sugar to mimic the marinade.

What if I don’t have Scotch bonnet?
Habanero is the closest substitute. You can also use jalapeño for a milder version.

Conclusion

This Jerk Steak & Shrimp Delight is the kind of meal that delivers big-time flavor with every bite. It’s spicy, juicy, smoky, and just the right amount of sweet—and whether you’re cooking for friends, family, or just treating yourself to something special, this recipe brings the island vibes straight to your table.

Give it a try and tag me if you make it—I can’t wait to see how you serve it up!

Print