There’s something truly special about the way Jerk Steak and Shrimp bring people together around the table. Growing up, I remember Mama Lou’s kitchen filled with the smoky, spicy scent of jerk seasoning, a melody of flavors that always made my sister Ouma and me rush through homework just to get a bite. This dish isn’t just food; it’s a celebration of family, warmth, and tradition—a connection to the Caribbean roots Mama Lou lovingly passed down. Today, I’m excited to share this recipe with you, hoping it brings you the same comfort and joy it has brought me for years.
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Why You’ll Love This Jerk Steak and Shrimp
Jerk Steak and Shrimp is that perfect balance of bold, spicy, and smoky flavors paired with tender, juicy protein. When I first tried combining steak and shrimp with that signature jerk marinade, I was skeptical, but Mama Lou insisted, “Trust the blend, Sofia. It’s how the flavors sing.” She was right. The steak carries deep, caramelized notes from the grill, while the shrimp add a delicate sweetness that cuts through the heat. It’s a harmony of textures and tastes that feels both indulgent and nostalgic.
What makes this dish truly special for me is how it brings my family together. I often think of the summer evenings spent on Mama Lou’s porch, Ouma and I sneaking bites of the sizzling steak while she told stories about her youth in Jamaica. Cooking and sharing this meal is more than just feeding the belly—it’s feeding the soul with memories and love.
Ingredients You’ll Need for This Jerk Steak and Shrimp
- 1 pound flank steak or skirt steak
- 1/2 pound large shrimp, peeled and deveined
- 3 tablespoons jerk seasoning (homemade or store-bought)
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 tablespoon fresh lime juice
- 1 teaspoon brown sugar
- 1 small Scotch bonnet pepper, finely chopped (optional, adjust for heat)
- 1/4 cup chopped fresh scallions
- 1 tablespoon soy sauce (optional, adds umami depth)
- Salt and freshly ground black pepper, to taste
Substitution tips: If you can’t find flank or skirt steak, sirloin works well but may be slightly less tender. For a milder heat, swap the Scotch bonnet for a jalapeño or omit it altogether. If you prefer a gluten-free option, ensure your jerk seasoning and soy sauce are gluten-free or replace soy sauce with coconut aminos.
Nutrition Facts
- Calories: Approximately 350 per serving
- Protein: 38g
- Fat: 15g
- Carbohydrates: 6g
- Fiber: 1g
- Sugar: 2g
- Sodium: 520mg
These values are based on four servings and include both steak and shrimp with marinade. The high protein content makes this dish filling and satisfying, while the moderate fat comes mainly from the olive oil and meat. The carbohydrates are low, mostly from the spices and lime juice.
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Savor the Bold Flavors of Jerk Steak and Shrimp Delight
Learn how to make delicious Jerk Steak and Shrimp. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound flank steak or skirt steak
- 1/2 pound large shrimp, peeled and deveined
- 3 tablespoons jerk seasoning (homemade or store-bought)
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 tablespoon fresh lime juice
- 1 teaspoon brown sugar
- 1 small Scotch bonnet pepper, finely chopped (optional, adjust for heat)
- 1/4 cup chopped fresh scallions
- 1 tablespoon soy sauce (optional, adds umami depth)
- Salt and freshly ground black pepper, to taste
Substitution tips: If you can’t find flank or skirt steak, sirloin works well but may be slightly less tender. For a milder heat, swap the Scotch bonnet for a jalapeño or omit it altogether. If you prefer a gluten-free option, ensure your jerk seasoning and soy sauce are gluten-free or replace soy sauce with coconut aminos.
Instructions
- In a medium bowl, combine the jerk seasoning, olive oil (1 tablespoon), minced garlic, lime juice, brown sugar, Scotch bonnet pepper, scallions, and soy sauce. Stir until well mixed. This marinade will be the heart of your dish.
- Place the steak in a shallow dish or a large zip-top bag. Pour half the marinade over the steak, ensuring it’s fully coated. Seal and refrigerate for at least 2 hours—overnight is best for deep flavor penetration. This patience will reward you with tender, flavorful meat.
- In another bowl, toss the shrimp with the remaining marinade. Set aside in the fridge for 30 minutes—shrimp don’t need as long to soak up the flavors.
- Heat a grill or grill pan over medium-high heat. Remove the steak from the marinade, letting any excess drip off. Season lightly with salt and pepper.
- Grill the steak for about 4-5 minutes per side for medium-rare, depending on thickness. You want a nice char on the outside but still juicy inside. Let it rest for 5-10 minutes before slicing—Mama Lou always said resting is the secret to juicy steak.
- While the steak rests, grill the shrimp for 2-3 minutes per side until they turn pink and opaque. Be careful not to overcook; shrimp become rubbery if left too long.
- Slice the steak thinly against the grain. Arrange the steak and shrimp on a serving platter, drizzling any leftover juices from the steak over the top for extra flavor.
- Garnish with extra chopped scallions or fresh lime wedges for brightness.
Whenever I make this, I remember Ouma’s impatience waiting for the steak to rest—she always wanted to dig in immediately! But I’ve learned to savor those moments; cooking is as much about the pause as the action.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Jerk Steak and Shrimp
- In a medium bowl, combine the jerk seasoning, olive oil (1 tablespoon), minced garlic, lime juice, brown sugar, Scotch bonnet pepper, scallions, and soy sauce. Stir until well mixed. This marinade will be the heart of your dish.
- Place the steak in a shallow dish or a large zip-top bag. Pour half the marinade over the steak, ensuring it’s fully coated. Seal and refrigerate for at least 2 hours—overnight is best for deep flavor penetration. This patience will reward you with tender, flavorful meat.
- In another bowl, toss the shrimp with the remaining marinade. Set aside in the fridge for 30 minutes—shrimp don’t need as long to soak up the flavors.
- Heat a grill or grill pan over medium-high heat. Remove the steak from the marinade, letting any excess drip off. Season lightly with salt and pepper.
- Grill the steak for about 4-5 minutes per side for medium-rare, depending on thickness. You want a nice char on the outside but still juicy inside. Let it rest for 5-10 minutes before slicing—Mama Lou always said resting is the secret to juicy steak.
- While the steak rests, grill the shrimp for 2-3 minutes per side until they turn pink and opaque. Be careful not to overcook; shrimp become rubbery if left too long.
- Slice the steak thinly against the grain. Arrange the steak and shrimp on a serving platter, drizzling any leftover juices from the steak over the top for extra flavor.
- Garnish with extra chopped scallions or fresh lime wedges for brightness.
Whenever I make this, I remember Ouma’s impatience waiting for the steak to rest—she always wanted to dig in immediately! But I’ve learned to savor those moments; cooking is as much about the pause as the action. Learn more: Savor the Flavors: Irresistible Pasta Recipes with Red Sauce
Tips for Making the Best Jerk Steak and Shrimp
- Marinate with care: Allow sufficient time for the steak to soak in the marinade. I’ve found that overnight marinating yields the most tender and flavorful results.
- Don’t skip the rest: Resting the steak after grilling lets the juices redistribute. Mama Lou’s advice always rings true here—rushing this step is a common mistake.
- Control your heat: Scotch bonnet peppers pack a punch. Adjust the amount or remove seeds for milder heat. Remember, the goal is to enhance, not overpower.
- Use a hot grill: A properly heated grill ensures a beautiful char and seals in moisture. When I first tried cooking this on a cooler surface, the flavors didn’t develop as well.
- Pair wisely: Serve with sides that complement the bold jerk flavors, like cooling coconut rice or a fresh mango salsa.
- Fresh ingredients matter: Fresh garlic and lime juice make a big difference in elevating the marinade. I always keep these staples on hand in my kitchen, a habit I picked up from Mama Lou’s pantry.
Serving Suggestions and Pairings
Jerk Steak and Shrimp is a feast on its own, but pairing it with the right sides can elevate the experience. One of my favorite memories is sitting with Ouma on a warm evening, sharing this dish alongside Mama Lou’s coconut rice and peas, the creamy coconut balancing the fiery jerk spices perfectly.
Here are some ideas to complete your meal:
- Coconut rice and peas – a classic Caribbean side that softens the heat
- Grilled pineapple slices – the sweetness cuts through the spice
- Mango salsa – fresh, tangy, and colorful
- Simple green salad with a citrus vinaigrette – to add brightness and crunch
- Fried plantains – sweet and caramelized, a nostalgic treat from Mama Lou’s kitchen
For drinks, a cold ginger beer or a refreshing mojito can beautifully complement the boldness of the jerk seasoning.
Storage and Reheating Tips
Leftovers of Jerk Steak and Shrimp can be just as delightful, especially when you know how to store and reheat them properly.
- Storage: Place any leftover steak and shrimp in an airtight container and refrigerate. They will stay fresh for up to 3 days.
- Reheating: Gently reheat steak slices in a skillet over medium-low heat with a splash of water or broth to keep them moist. For shrimp, warming briefly just until heated through is best to avoid toughness.
- Freezing: I don’t recommend freezing this dish as the texture of shrimp tends to suffer, but if you must, freeze separately in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
When I’m busy, I often make extra and use leftovers in wraps or salads the next day, which keeps the flavors fresh and exciting.
Frequently Asked Questions
What are the main ingredients for Jerk Steak and Shrimp?
The main ingredients for Jerk Steak and Shrimp include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Jerk Steak and Shrimp?
The total time to make Jerk Steak and Shrimp includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Jerk Steak and Shrimp ahead of time?
Yes, Jerk Steak and Shrimp can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Jerk Steak and Shrimp?
Jerk Steak and Shrimp pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Jerk Steak and Shrimp suitable for special diets?
Depending on the ingredients used, Jerk Steak and Shrimp may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Jerk Steak and Shrimp is more than a recipe—it’s a taste of my heritage, a thread woven through the stories of Mama Lou and my sister Ouma. Every time I prepare it, I’m reminded of those unforgettable evenings filled with laughter, spice, and love. It’s a dish that invites you to slow down, savor, and connect with those around you.
I hope that as you try this recipe, you’ll create your own memories and feel that same warmth I cherish. Whether it’s a family gathering, a special celebration, or a quiet weeknight meal, Jerk Steak and Shrimp has a way of making moments meaningful and meals unforgettable.
