If you want a quick meal that’s spicy and full of flavor, Jamaican Jerk Shrimp is that dish!
I always make Jamaican Jerk Chicken, it’s a family favorite.
Due to Baby Girl’s seafood allergy, I save the shrimp for special occasions for Big Goo and I.I believe I mentioned in the past that Baby Girl has big issues with seafood in the house.
We call her the seafood police because whenever she catches me sneaking seafood in the house I have to hear a whole lecture and rules about how to properly handle the seafood so she will not come in contact with it.
Sometimes this little girl thinks she’s my mom.
Back to cooking, let’s start off by making the mango chutney, which BTW, not only are we dipping the grilled shrimp in the chutney, I also use the chutney to marinate the shrimp in which adds even more flavor.
Add all the spices and citrus juices to the shrimp and chutney.
Now, you can peel the shrimp, I didn’t because Big Goo feels that the shrimp are juicier when I leave the shell on.
If you do peel them, leave the tails on for presentation.
Also, don’t forget to first devein the shrimp and rinse them well under cold water.
I marinated my shrimp for 1 hour before placing them on presoaked bamboo skewers.
Grill the shrimp for about 3 minutes per side.
Look, their beautiful, and ready to eat!
After we ate them, Big Goo and I decided that the peel and eat method was a little much!
Next time, we’re peeling these babies first, so we can eat quicker!
For the Mango Chutney: