Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 2 tbsp jerk seasoning (approx. 30g)
  • 1 tbsp brown sugar (packed) (12g)
  • 1 tbsp lime juice, freshly squeezed (15 ml)
  • 1 tsp soy sauce (5 ml)
  • 1/2 tsp ground allspice (2 g)
  • 1/4 tsp ground ginger (1 g)
  • Pinch of cayenne pepper (optional, for extra heat)
  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil (30 ml)
  • Salt and black pepper, to taste
  • Chopped fresh cilantro, for garnish (optional)
  • Lime wedges, for serving (optional)

Instructions:

  1. In a mixing bowl, whisk together olive oil, jerk seasoning, brown sugar, lime juice, soy sauce, allspice, ginger, and cayenne pepper (if using).
  2. Add the shrimp to the marinade and toss to coat evenly. Let it sit while you prepare the vegetables.
  3. Heat olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onion. Sauté until softened and slightly caramelized, about 5-7 minutes. Add the minced garlic during the last minute of cooking.
  4. Push the vegetables to the side of the skillet. Add the marinated shrimp in a single layer. Cook for 2-3 minutes per side, or until pink and opaque. Ensure the internal temperature reaches 145°F (63°C).
  5. Toss the shrimp and vegetables together. Season with salt and pepper to taste. Garnish with chopped cilantro, if desired. Serve immediately with lime wedges, if desired.