Jamaican Jerk Prawns
- Preperation Time: 15 minutes
- Cook Time: 5 - 8 Minutes
- Servings: 4 people
About this recipe
Jamaican Jerk Prawns – Juicy, Spicy Caribbean Prawns with Lime, Garlic and Smoky Jerk Flavour
These Jamaican Jerk Prawns are bold, juicy, smoky and packed with irresistible Caribbean flavour. They are quick to cook, beautiful to serve and full of that unmistakable jerk warmth — garlic, lime, herbs, allspice, gentle sweetness and a spicy kick that makes every bite come alive.
This is the kind of recipe that feels special without being complicated. The prawns are coated in Jerk Centre sauce, lime, garlic and herbs, then quickly grilled, pan-fried or barbecued until tender, glossy and lightly charred. The result is a dish that is fresh, fiery, fragrant and incredibly moreish.
Serve these prawns as a starter, a party dish, a BBQ favourite or a main meal with rice and peas, coconut rice, salad, flatbreads, grilled corn or mango salsa. They also work beautifully in tacos, wraps, salads or as part of a Caribbean sharing platter.
This is a true flagship seafood recipe for Jerk Centre — fast, vibrant, delicious and full of flavour from the very first bite.
Chef’s Tips
Use raw king prawns rather than cooked prawns for the best texture. Raw prawns absorb flavour better and stay juicier when cooked.
Do not over-marinate the prawns. Because lime juice is acidic, 15 to 30 minutes is enough to build flavour without making the prawns soft.
Best Jerk Centre Sauce to Use
Duppy Conqueror is the best choice for Jamaican Jerk Prawns. Its medium heat works beautifully with seafood, giving the prawns a proper jerk kick without overpowering their natural sweetness.
For a milder version, use Taste From the Ancestors.
For fiery prawns with serious heat, finish with a small drizzle of Badman Sauce just before serving.
Instructions
- Prepare the prawns
Pat the prawns dry with kitchen paper. This helps the marinade cling properly and gives the prawns a better sear when cooking.
Make the jerk marinade - In a bowl, mix Jerk Centre Duppy Conqueror, oil, lime juice, garlic, spring onions, thyme, smoked paprika, allspice, black pepper, honey and a pinch of salt.
Coat the prawns - Add the prawns to the bowl and toss gently until every prawn is coated in the jerk marinade.
Leave to marinate - Cover and leave for 15 to 30 minutes. Do not marinate for too long, as the lime juice can start to affect the texture of the prawns.
Heat the pan, grill or BBQ - Place a frying pan, griddle pan or BBQ over a medium-high heat. You want enough heat to sear the prawns quickly.
Cook the prawns - Add the prawns in a single layer and cook for 2 to 3 minutes on each side until pink, lightly charred and cooked through.
Add extra glaze - During the final minute, brush or toss the prawns with a little extra Duppy Conqueror for a glossy, flavour-packed finish.
Finish with lime - Remove from the heat and squeeze over fresh lime juice.
Garnish and serve - Scatter with sliced spring onion and fresh coriander. Serve immediately while hot and juicy.
Ingredients
For the Jerk Prawns
500g raw king prawns, peeled and deveined
2 tablespoons Jerk Centre Duppy Conqueror
1 tablespoon olive oil or vegetable oil
Juice of 1 lime
2 garlic cloves, crushed
2 spring onions, finely sliced
1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
½ teaspoon smoked paprika
½ teaspoon allspice
½ teaspoon black pepper
1 teaspoon honey or brown sugar
Salt to taste
To Finish and Serve
Extra lime wedges
Fresh coriander or parsley
Sliced spring onion
Optional: melted garlic butter
Optional: a small drizzle of Badman Sauce for extra heat
Suggested Serving Ideas
- Coconut rice
- Rice and peas
- Mango salsa
- Grilled pineapple
- Caribbean slaw
- Flatbreads or wraps
- Jerk prawn tacos
- Garlic butter corn
- Fresh salad
- Sweet potato wedges
Sauce Used
- Duppy Conqueror
- Medium Jerk Sauce
