*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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I made this for my boyfriend to accompany his steak and he liked the shrimp a lot better than the steak itself (and he still really liked the steak). I only made 1 skewer so I scaled back on the marinade mixture a lot. Instead of jerk seasoning I used Cajun seasoning because I had some on hand. I also used olive oil instead of vegetable oil. I didn't eat them because I'm a vegetarian but I have to admit they smelled great!
This was pretty good. I made it according to the recipe but scaled back a bit on the spicy stuff. It took longer than five minutes on each side on the grill. Made it with Roasted Vegetables on this site (AWESOME)and margaritas. Thanks.
These were very good. We had them for our Good Friday dinner and I bought large wild pink shrimp at Wegmans that were very easy to peel (they were pre-deveined) and I marinated them for several hours. I put them on bamboo skewers that I had soaked for several hours in water. My husband grilled them until they were done and I served them with pineapple coleslaw. The only thing missing was some sort of light sauce. They were flavorful but I missed having a sauce to dip the shrimp into. I will certainly make again!
I could not find any jerk seasoning so I also substituted Cajun seasoning. Personally I really liked this a very good balance of flavors. My husband however did not like this as he thought that the flavors masked the flavor of the shrimp too much. (He does tend to like things pretty plain though!)
good taste. I added a lot more of the spice and some chopped jalapeno to make it spicier. I do wish it wasn't so runny I would love to keep some on the side for dipping the shrimp but it's not quite thick enough.
YUMMO! This was great! I followed the recipe and I added a tad bit of garlic powder. My shrimp only marinated for about 45 minutes and were cooked on a George Foreman. Served on top of Bamati (sp?) rice w/ Hoppin' John as a side dish (it's New Year's Day) this served as a balanced savory sweet & spicy dish that was refreshing for the month of January. I can't wait to make this at future BBQs this summer served w/ pineapples on the skewer w/ the shrimp. p.s. This marinade would also be great w/ salmon.
I followed the recipe exactly and the shrimp cooked perfectly (although I think I only grilled them a total of about 4 minutes and they were done). However I found the shrimp WAY too sweet. Granted the recipe calls for honey and the description said tangy and sweet but it tasted way too sugary for me. I guess I was thinking it would have just a little sweetness like jerk-flavored food. It needed much less honey and more soy sauce or something. I had trouble with the shrimp sticking to the grill so more than 1 tsp. of oil would help. I won't make this again.
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