30-Minute Grilled Jerk Shrimp Skewers
Jamaican jerk-spiced shrimp grilled on skewers served over a bright spinach salad with orange segments, avocado, and goat cheese. The marinade combines olive oil, lime juice, and jerk spice for depth, while the salad balances charred seafood with creamy and tangy elements. Serve for weeknight dinners or entertaining. This version marinates shrimp for at least four hours, building complex flavor before quick grilling.
Ingredients
- 2 tablespoon extra virgin olive oil
- 2 tablespoon jamaican jerk spicemexican seasoning1:1spice blend
source offers as alternative
- 2 tablespoon lime juice
- 1 lb large shrimp, peeled and deveined
- 4 cup baby spinach
- 1 orange, peeled and cut into quarters
- ½ teaspoon orange zest, grated fine
- 1 red bell pepper, chopped
- 1 avocado, peeled and chopped
- 2 green onions, sliced
- 3 tablespoon goat cheese, crumbled
- ¼ cup balsamic vinaigrettelime vinaigrette1:1dressing
lighter and brighter
- 10 wooden skewers, soaked in water 30 minutes
Instructions
- 1
Combine olive oil, jerk spice, and lime juice with shrimp in a heavy plastic bag and refrigerate for at least 4 hours.
- 2
Soak wooden skewers in water for 30 minutes.
- 3
Prepare grill to medium-high heat.
- 4
Peel orange, removing white pith, segment and cut into small quarters.
- 5
Toss spinach with orange pieces, red bell pepper, avocado, green onions, and balsamic vinaigrette until coated.
- 6
Thread 2 shrimp onto each skewer.
- 7
Grill shrimp 3 to 4 minutes per side until cooked through.
- 8
Divide spinach salad among plates.
- 9
Sprinkle with orange zest and goat cheese.
- 10
Top each plate with a shrimp skewer and drizzle with additional vinaigrette if desired.
Tips
Marinate shrimp for the full 4 hours to develop deep jerk spice flavor and ensure tender seafood.
Do not skip soaking wooden skewers; wet wood prevents charring and splintering during grilling.
Good to Know
Marinated shrimp keeps refrigerated up to 24 hours. Grilled shrimp best served immediately. Salad components can be prepped ahead; dress just before serving to prevent wilting.
Marinate shrimp up to 24 hours ahead. Prepare all salad ingredients and store separately; assemble and dress within 30 minutes of serving.
Serve warm shrimp skewers immediately over dressed spinach salad. Pair with chilled white wine or sparkling water with lime.
Common Mistakes
Marinate fewer than 4 hours to avoid thin, bland shrimp flavor.
Skip soaking skewers to avoid charred or splintered wood affecting presentation.
Dress salad too far ahead to avoid soggy, wilted spinach.
Substitutions
Dairy-Free Swaps
General Alternatives
lighter and brighter
source offers as alternative
FAQ
Can I use metal skewers instead of wooden ones?
Yes, metal skewers work perfectly and require no soaking. They conduct heat well and are reusable. Thread shrimp the same way and watch timing closely, as metal heats faster.
What if I don't have jamaican jerk spice?
The recipe lists mexican seasoning as a direct alternative. You can also mix cumin, paprika, garlic powder, and cayenne pepper to approximate jerk warmth and depth.
How long can I keep grilled shrimp in the fridge?
Refrigerate cooked shrimp up to 3 days in an airtight container. Reheat gently before serving, or serve chilled in a separate salad the next day.