Sautéed Jamaican Shrimp in Coconut Jerk Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy shrimp cooked in a fragrant coconut milk sauce with vibrant jerk seasoning, scallions, and fresh herbs. This caribbean-inspired caribbean ready in about 25 minutes pairs peeled and deveined jumbo shrimp, mild jerk seasoning, coconut oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.2 (11 ratings) Prep: 10 min Cook: 15 min Serves 4 Caribbean cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 1 lb peeled and deveined jumbo shrimp and toss with 1 tbsp mild jerk seasoning evenly coating each piece.
  2. Step 2: Heat 1/2 tbsp coconut oil in a large skillet over medium-high heat until shimmering, then add the seasoned shrimp and sauté for 2 minutes on each side until pink and just cooked through; remove shrimp and set aside.
  3. Step 3: In the same skillet, reduce heat to medium, add 2 minced garlic cloves and 1 thinly sliced scallion, sautéing for 1 minute until fragrant.
  4. Step 4: Pour in 1 cup coconut milk and add 1 tsp fresh thyme leaves, stirring and simmering gently for 4-5 minutes until the sauce thickens slightly and coats the back of a spoon.
  5. Step 5: Return the shrimp to the skillet, drizzle with 1 tbsp lime juice, season with salt and black pepper to taste, and stir for 1 minute to combine and warm through before serving.

Frequently asked questions

How long does Sautéed Jamaican Shrimp in Coconut Jerk Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Jamaican Shrimp in Coconut Jerk Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mild jerk seasoning from drying out.

Can I substitute ingredients in Sautéed Jamaican Shrimp in Coconut Jerk Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Jamaican Shrimp in Coconut Jerk Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Jamaican Shrimp in Coconut Jerk Sauce?

Caribbean caribbean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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