This fried jerked shrimp recipe is exactly what you need if you’re looking for bold flavors and succulent bites, and it is one of my favorite quick meals.
It’s (mildly) spicy, slightly crispy, and packs of punch in every single bite is your thing, then you’re in for a treat. Whether I’m making it as an appetizer for guests or throwing it into a salad or wrap, it never sticks around for long!
I like to start with raw, peeled Black tiger shrimp (super colossal size)—tail-on or off, totally up to you. The real star here is the jerk seasoning.
Make your own jerk sauce
I use a mix of cinnamon and nutmeg, thyme, paprika, garlic, onion, and a little brown sugar for balance. And yes, I like it spicy—so I throw in some scotch bonnet pepper too. You can use a store-bought jerk sauce blend or make your own jerk seasoning sauce if you’re feeling extra.
Once the shrimp are seasoned, I let them marinate for about 30 minutes. It gives the flavors time to soak in. Then, I transfer them into the hot oil at 350 degrees.
No need to toss them in a mix of seasoned flour and cornstarch, but if you do, you’ll end up with the best crispy and crunchy shrimp to dip into your sauce. Trust me on the cornstarch—it makes them extra crispy!
FAQ – For Success
Yes! Spray them with oil and air fry at 400°F for 7–8 minutes, flipping halfway through.
I love them with a side of green salad, over rice, in tacos, or a garlic aioli.
It depends on your seasoning. You can make it mild by reducing the hot peppers or spice blends.
How To Fry Jerk Shrimp
I fry them in hot oil until they’re golden brown and cooked to my liking. Just a few minutes per side is all it takes. What you get is juicy, flavorful shrimp that’s seriously addictive.
This fried jerked shrimp recipe is one of those dishes that delivers big flavor with minimal effort.
Our step-by-step frying method will help you make this recipe with ease. Tag us on Instagram or Facebook so I can see your beautiful dish.
Here’s how to make them.
Fried Jerk Shrimp Recipe
Equipment
- Cooking Tongs
Ingredients
- 16 oz. raw easy peel deveined tail-on shrimp – Black Tiger; super colossal size)
- 2 tbsp. jerk seasoning; homemade or store-bought
- 1 tsp. salt; I used kosher salt
For the jerk dressing sauce
- 2 tbsp. unsalted butter
- 1 tbsp. jerk seasoning
- ¼ cup water
- about 2 thyme sprigs
- 1 tsp. olive oil
- ½ tsp. salt
- ½ tsp. paprika
Instructions
- Prep the ShrimpPeel, devein, wash and pat dry the shrimp.
- Season the ShrimpIn a large bowl, add the shrimp, jerk seasoning, baking soda, and salt. Toss everything together until the shrimp are fully coated. Let it sit for 15–20 minutes to marinate while you prep the sauce.Prepare the ingredients for the sauce and set it aside.
- Fry the ShrimpHeat oil in a skillet or deep fryer to 350°F. (You want enough oil to fully cover the shrimp or at least shallow fry them.) Once the oil is hot, carefully add the shrimp in batches. Fry for 3-6 minutes per side or until golden and cooked through. They’ll curl up and turn opaque when they’re done.Leave the marinating bowl aside to add the water. Repeat the frying process and set the shrimp aside in a dish. Then make the sauce.
- Melt the unsalted butter
- Make the Jerk Dressing SauceAdd the liquid to the marinating bowl and swirl it around to combine with the leftover seasoning. And add 1 tablespoon of jerk seasoning sauce. In a small saucepan, melt the butter over medium heat with 1 teaspoon olive oil. Stir in the jerk seasoning and water mixture, then add thyme sprigs, salt, and paprika. Let it simmer for 3–5 minutes, stirring occasionally, until slightly thickened and fragrant.
- Turn off the heat and drizzle the sauce over the shrimp later for an extra flavor boost.
- Toss and ServeDrizzle the warm jerk dressing sauce over the shrimp or serve it on the side for dipping.
Notes
Tips for Success
- Don’t skip the marinating process. The baking soda will work as a tenderizer. Use large shrimp – colossal size (like 16/20 count) so they don’t overcook while frying. These shrimp are super colossal, so make sure not to overcrowd the pan—they need room to cook evenly and stay juicy!
- Let your shrimp rest for a few minutes after seasoning so the flavors can better be infused into the shrimp.
- Want to cut the heat? Skip the hot pepper or scotch bonnet pepper and add a little honey to your jerk mix.
these were sooooo good. the sauce was top notch! thank you
so glad you liked them. thank you