Coconut Jerk Shrimp with Spiced Peanuts
Coconut Jerk Shrimp with Spiced Peanuts is a refreshing and simple dish to make any night of the week. Shrimp is tossed with a Jerk-inspired marinade and cooked until golden. Topped with some spicy peanuts for the ultimate meal!
Want to escape the ordinary and embark on an adventure? Well, this Coconut Jerk Shrimp with Spiced Peanuts delivers an unforgettable experience. Its lively mix of heat, sweetness, and crunch transforms a simple dinner into an exciting Caribbean escape.
The Magic of Jerk Seasoning
Jerk seasoning is the heart and soul of this recipe, bringing together a medley of spices like allspice, thyme, cinnamon, and fiery Scotch bonnet peppers (or jalapenos). It delivers the signature smoky heat that Caribbean cuisine is known for, infusing the shrimp with layers of flavor.
In case you want to add a few more recipes to your Jerk seasoning arsenal give these bad boys a try: Easy Jerk Chicken Lettuce Cups, Jerk Chicken Pizza, or Jerk Butternut Squash Soup.
Why Coconut?
Coconut is a natural pairing for jerk seasoning, as its creamy sweetness helps balance the heat. In this dish, we use coconut milk to create a luscious sauce that clings to the shrimp, while shredded coconut adds a bit of texture and a toasty aroma.
The Crunch Factor: Spiced Peanuts
To elevate this dish further, we top it with spiced peanuts for an unexpected crunch. The peanuts are tossed with warming spices like paprika and cayenne, complementing the shrimp’s savory-sweet flavor profile. The result? A perfect contrast of textures in every bite.
How to Serve It
Coconut jerk shrimp with spiced peanuts is incredibly versatile. Serve it over a bed of coconut rice to soak up all the delicious sauce, or pair it with a crisp tropical slaw for a fresh, vibrant contrast. Whether you’re hosting a dinner party or simply looking for a flavorful weeknight meal, this dish will transport your taste buds straight to the islands.
Ingredients Used to Make Coconut Jerk Shrimp with Spiced Peanuts
Simple, fresh and delicious? What could be a better combo? Grab the ingredients below to make this fabulous meal:
- Large Shrimp
- Green Onions
- Brown Sugar
- Allspice
- Cinnamon
- Ground Thyme
- Garlic
- Lime Juice
- Red Onion
- Red Pepper
- Unsalted Roasted Peanuts
- Olive oil
- Paprika
- Cayenne
- Kosher salt and Pepper
How to Make Coconut Jerk Shrimp with Spiced Peanuts
With only a handful of ingredients this simple shrimp dish comes together quickly and is so flavorful. Follow the steps below for success:
- In a food processor or blender, add the green onions, garlic, water, jalapeno, lime juice, brown sugar, olive oil, allspice, thyme, cinnamon, coconut milk, kosher salt and pepper. Pulse until combined and smooth.
- Add the shrimp to a large zip lock bag and pour the marinade over the shrimp. Place the bag in the fridge to allow the flavors to combine for 30 minutes to 2 hours for better flavor.
- Next, preheat a large skillet to medium high heat. Add a little bit of olive oil to the skillet followed by half the shrimp. You’ll want to cook the shrimp in batches so as to not overcrowd the pan. Cook the shrimp for about a minute per side and then place on a plate.
- Once you’ve cooked all the shrimp,, you’ll want to wipe the skillet using the better towel. This will help get the veggies nice and crips. Next, preheat the skillet to medium-high again and olive oil, red onion, red peppers, kosher salt, and pepper. Saute the veggies until softened for about 5 minutes. Toss in the shrimp and remove the skillet from the heat.
- In a small skillet over medium heat add the peanuts, a pinch of olive oil, kosher salt, pepper, paprika and cayenne pepper. Stir to combine and gently stir to keep the peanuts from burning. Once golden remove the skillet from the heat.
- To serve: place the shrimp and veggies on a big platter. Top with jalapenos, green onions, and spiced peanuts. Serve immediately!
Variations of Coconut Jerk Shrimp with Spiced Peanuts
Options are a must when it comes to cooking. Follow these fun options to mix things up!
Grilled Version: Instead of cooking in coconut milk, try grilling the shrimp for a smoky charred flavor. Serve with a coconut dipping sauce on the side.
Vegan Twist: Swap the shrimp for tofu or jackfruit while keeping the jerk seasoning and coconut elements intact.
Nut-Free Option: Replace spiced peanuts with toasted pumpkin seeds or crispy shallots for a similar crunch.
Extra Heat: Add more Scotch bonnet peppers or a splash of hot sauce for those who love fiery flavors.
Mild and Creamy: Tone down the spice by using mild peppers and adding extra coconut milk for a creamier sauce.
Proper Storing
To keep your coconut jerk shrimp fresh and flavorful, follow these storage tips:
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to maintain texture and flavor.
- Freezing: If you plan to freeze, place cooled shrimp and sauce in a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Peanuts Storage: Store spiced peanuts separately in an airtight container at room temperature to maintain their crunch. Add them just before serving.
Coconut Jerk Shrimp with Spiced Peanuts
Ingredients
- 2 lbs Large shrimp, peeled, deveined
- Kosher salt and pepper, to taste
- 1 bunch Green onions, roughly chopped + more for garnish
- 2 cloves Garlic
- 1/2 cup Coconut milk
- 1 large Jalapeno, seeds removed, roughly chopped (if you have a scotch bonnet pepper please use!) + more for garnish
- 2 tbsp Fresh lime juice
- 3 tbsp Olive oil, divided
- 1 tbsp Brown sugar
- 1 1/2 tsp Ground allspice
- 1 tsp Dried thyme
- 1/2 tsp Ground cinnamon
- 1 medium Red onion, thinly sliced
- 1 medium Yellow onion, thinly sliced
- 1/2 cup Unsalted roasted peanuts
- 1 tsp Ground paprika
- 1/4 tsp Cayenne
Instructions
- In a food processor or blender, add the green onions, garlic, water, jalapeno, lime juice, brown sugar, 2 tbsp olive oil, allspice, thyme, cinnamon, coconut milk, kosher salt and pepper. Pulse until combined and smooth.
- Add the shrimp to a large zip lock bag and pour the marinade over the shrimp. Place the bag in the fridge to allow the flavors to combine for 30 minutes to 2 hours for better flavor.
- Next, preheat a large skillet to medium high heat. Add a drizzle of olive oil to the skillet followed by half the shrimp. You’ll want to cook the shrimp in batches so as to not overcrowd the pan. Cook the shrimp for about a minute per side and then place on a plate.
- Once you’ve cooked all the shrimp, you’ll want to wipe the skillet using a paper towel. Doesn't have to be perfect but you want to be able to cook the veggies so their crisp and not soggy.
- Next, preheat the skillet to medium-high heat and 1 tbsp of olive oil, red onion, red peppers, kosher salt, and pepper. Saute the veggies until softened for about 5 minutes. Toss in the shrimp and remove the skillet from the heat.
- In a small skillet over medium heat add the peanuts, a drizzle of olive oil, kosher salt, pepper, paprika and cayenne pepper. Stir to combine and gently stir to keep the peanuts from burning. Once the peanuts are slightly golden, about 3 to 4 minutes, remove the skillet from the heat.
- To serve: place the shrimp and veggies on a big platter. Top with jalapenos, green onions, and spiced peanuts. Serve immediately!
