Learn how to make this delicious jerk inspired shrimp with gluten free penne pasta. A quick and easy recipe that's perfect for lunch or dinner.
We all know that Jamaica is synonymous to all things jerk. Be it jerk chicken, pork or even shrimp.
I've been holding off making any jerk recipes for awhile but this one albeit inauthenthic gives you a sample of what jerk is all about.
I've already written about the origins of jerk, its definition and what it is all about. If you want to learn more then head over to my Homemade Jerk Paste recipe to learn more.
Ingredients you will need
- Shrimp - I highly recommend using raw shrimp, jumbo either tail off or on. Raw shrimp is easier to cook because you are less likely to over cook the shrimp.
- Bell peppers - Any are suitable but I like to use red and yellow peppers.
- Gluten free pasta - I like to use penne pasta but any type of pasta works.
- Onion/scallion/garlic - The foundation ingredients for the recipe.
- Thyme - Fresh thyme, you need some loose thyme with the stems removed.
- Tamarind sauce/soya - Used to marinate the shrimp.
- Jerk paste - I like to use Walkerswood, mild but you can use the spicy version if you wish.
- Tomato paste - You only need a small amount but it does make a huge difference.
- Maple syrup - I like to use this as my preferred sweetener.
- Water - I used warm water to slightly thin out both the marinade and the sauce.
- Olive oil - For sauteing the vegetables.
About the recipe
This recipe is very easy to pull together and one that I always turn to when I;m in the mood for a jerk themed recipe.
As I have stated before this is an inauthentic jerk experience because the whole cooking method is not in true jerk style.
I want to be transparent and respectable to my cultural roots which is why I have put that disclaimer out there.
The addition of bell peppers and gluten free pasta turn this recipe into a complete meal that comes together relatively quickly.
The pasta is par boiled before incorporating it with the bell peppers and shrimp.
Any shrimp will work for this recipe, be it raw or frozen.
However for most of my shrimp recipes I always recommend using raw ones because you have better control over the cooking time and texture.
I like to use Walkerswood jerk seasoning paste in mild.
Even though I have my own homemade version of jerk paste and like to depend on my own homemade blend of spices and paste, walkerswood is my go to store bought paste and it's a tough act to follow.
The steps
- Bring water in a large sauce to the boil along with 1 teaspoon of pink salt.
- Add the pasta and cook for 5-7 minutes or until al dente (slightly firm)(use a fork to determine its readiness).
- Once cooked, drain and rinse off the pasta with cold water via a colander and set aside.
- In a medium sized bowl, add all of the ingredients to make the jerk sauce, then set aside.
- In another large bowl, whisk together the ingredients for the jerk marinade - jerk paste and maple syrup.
- Add and coat the shrimp thoroughly with the jerk marinade then set aside.
- In a medium sized skillet, on medium heat.
- Add the olive oil and proceed to saute the onion scallion, garlic and bell peppers until soft and translucent.
- Continue to cook for another few minutes.
- Add the jerk sauce to the frying pan and then bring to a rolling boil.
- Reduce the heat to medium low and simmer while stirring until the sauce starts to thicken (this should take about 10-15 minutes).
- Fold in the shrimp and cook until the shrimp are cooked through (they will be pink when ready).
- Finally add the pasta and fold in with the shrimp/sauce until heated through.
- Do a taste test and adjust with black pepper and pink salt if needed.
Notes and tips
- I highly recommend using raw (frozen or fresh) shrimp to make this recipe.
- For best results, eat the dish immediately, do not re-heat as that increases the chance of the texture of the shrimp changing.
- For this recipe, I am using Walkerwood (mild) seasoning paste but you can use the spicy version if you want to.
- Keep in mind that this is an INSPIRED, inauthentic jerk recipe.
- You can use any sweetener but I prefer to use maple syrup.
More shrimp recipes to try
- Escovitch Shrimp
- Jamaican Curry Shrimp
- Shrimp Rundown
- Jamaican Black Pepper Shrimp
- Jamaican Shrimp and Cabbage
- Jamaican Hot Pepper Shrimp
- Spicy Sweet Shrimp and Plantains
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Jerk Shrimp Pasta
Ingredients
Cooking the pasta
- 2 cups gluten free penne pasta (226g)heaped
- 1 teaspoon pink salt (6g)
Jerk sauce
- 2 tablespoon jerk paste (16g) see notes
- 1 tablespoon tomato paste (16g)
- ½ tablespoon tamarind sauce (7g)
- 1 tablespoon soy(a) sauce (18g)
- ¼ tablespoon maple syrup (5g)
- 1 teaspoon fresh thyme (2g) stems removed
- ½ cup warm water (118ml)
To marinate the shrimp
- 1 lb shrimp (450g) raw and de-vained
- 2 tablespoon jerk paste (16g)I recommend Walkerswood (mild or spicy)
- 2 tablespoon maple syrup (40g)
For cooking the shrimp
- 2 tablespoon olive oil (28g)
- 1 small onion chopped
- 4 garlic cloves minced
- ½ red bell pepper chopped
- ½ yellow bell pepper chopped
- 4 sprigs of thyme
- black pepper and pink salt optional to taste
Instructions
- Bring water in a large sauce to the boil along with 1 teaspoon of pink salt.
- Add the pasta and cook for 5-7 minutes or until al dente (slightly firm)(use a fork to determine its readiness).
- Once cooked, drain and rinse off the pasta with cold water via a colander and set aside.
- In a medium sized bowl, add all of the ingredients to make the jerk sauce, then set aside.
- In another large bowl, whisk together the ingredients for the jerk marinade - jerk paste and maple syrup.
- Add and coat the shrimp thoroughly with the jerk marinade then set aside.
- In a medium sized skillet, on medium heat.
- Add the olive oil and proceed to saute the onion scallion, garlic and bell peppers until soft and translucent.
- Continue to cook for another few minutes.
- Add the jerk sauce to the frying pan and then bring to a rolling boil.
- Reduce the heat to medium low and simmer while stirring until the sauce starts to thicken (this should take about 10-15 minutes)
- Fold in the shrimp and cook until the shrimp are cooked through (they will be pink when ready)
- Finally add the pasta and fold in with the shrimp/sauce until heated through.
- Do a taste test and adjust with black pepper and pink salt if needed.
Notes
- I highly recommend using raw (frozen or fresh) shrimp to make this recipe.
- For best results, eat the dish immediately, do not re-heat as that increases the chance of the texture of the shrimp changing.
- For this recipe, I am using Walkerwood (mild) seasoning paste but you can use the spicy version if you want to.
- Keep in mind that this is an INSPIRED, inauthentic jerk recipe.
- You can use any sweetener but I prefer to use maple syrup.
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