Drunken Jerk Prawns

Drunken Jerk Prawns – are there any other kind? These prawns will blow your mind, beautifully seared plump and juicy shrimp marinated in an easy bourbon and jerk spice marinade. Simple and succulent with a bit of a kick.

I’m here with my drunken jerk prawns recipe that I made using some of the jerk seasoning I made the other day. Swimming in butter and sinfully spiced, these prawns are absolutely to die for.

The truth is that the prawns were super tasty even though I only marinated them for 5 minutes. I did reserve the marinade and poured some over the prawns as they were searing and because of the sugar in the jerk spice and the alcohol it created a caramelization giving the prawns that nice color and shine. Trust me, so good.

If you’d like some more info about Jerk spice, refer to my recipe for this spicy little seasoning here. I absolutely love how it pairs with these plump, succulent little shrimp. I can be the only one who loves my shrimp swimming in sauce, regardless of what the sauce may be – luckily this sauce is amazing!

Ingredients

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• Prawns – Jumbo prawns, properly cleaned with the tails still on. I’ve included directions for how to properly prep your shrimp below.
• Bourbon – Use any kind you like! Have some leftovers? Try my Bourbon Pecan Pie or Bourbon Chicken
• Lemon juice – Fresh is always best. You’re going to need quite a bit of it so pick up a few lemons.
• Parsley – Fresh and chopped up nice and fine my friends.
• Jerk spice – My recipe for it is perfect for this dish, if you have store bought lying around feel free to substitute – I suppose.
• Olive oil & butter – The high smoke point of the olive oil allows our butter to brown without burning, amazing!

How To Make Drunken Jerk Prawns

1. Prep your shrimp: Devein the shrimp if necessary and remove the shells but leave the tails on.
2. Marinate the shrimp: In a medium size bowl add the bourbon, lemon juice, jerk seasoning and whisk well. Add the prawns to the bowl and toss them around making sure all the prawns are covered in the marinade. Refrigerate for 5 minutes.
3. Cook the shrimp: Add the oil and butter to a skillet and melt the butter over medium-high heat. Add the prawns to the skillet, reserve leftover marinade. Cook for 2 or 3 min until the prawns turn pink, then flip over.
4. Finish the dish:  Pour about 1/4 cup of the leftover marinade over the prawns and cook for another 3 minutes and they are cooked through. You’ll notice the sauce will reduce almost right away caramelizing the prawns a bit. Remove shrimp from the skillet.
5. Garnish your shrimp: Garnish the prawns with parsley and serve while still warm.

What To Serve With Drunken Jerk Shrimp

I personally love some great crusty bread, ideally the best French baguette you can find. Here are some of my favorite accompaniments for you to try out yourself!

• No Knead Bread
• Sunflower And Flax Seed Whole Wheat Skillet Bread
• Cheddar Olive Thyme Bread
• Mashed Potatoes
• Creamy Polenta

Leftovers

In the fridge this recipe will keep for 3 – 4 days in an airtight container, so feel free to make ahead of time. You can freeze the shrimp from this recipe for up to 3 months in an airtight container. Just allow the dish to thaw overnight in the fridge before cooking.

More Incredible Shrimp Recipes To Try:

• Maple BBQ Glazed Bacon Wrapped Shrimp
• Honey Soy Shrimp
• Spicy New Orleans Shrimp
• Garlic and Parsley Butter Shrimp
• Coconut Shrimp Curry
• Cajun Shrimp with Spicy Mango Dipping Sauce
• Cajun Shrimp with Tomato Alfredo Pasta
• Tomato Shrimp Pasta
• Garlic Butter Shrimp

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4.41 from 15 votes

Drunken Jerk Prawns

Prep 5 minutes minutes

Cook 7 minutes minutes

Total 12 minutes minutes

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Drunken Jerk Prawns – are there any other kind? These prawns will blow your mind, beautifully seared plump and juicy shrimp marinated in an easy bourbon and jerk spice marinade. Simple and succulent with a bit of a kick.

US CustomaryMetric

2

Ingredients

• ▢ 3/4 pound jumbo prawns
• ▢ 1/2 cup bourbon
• ▢ 1/4 cup lemon juice
• ▢ 2 tablespoon Jamaican Jerk seasoning
• ▢ 1 tablespoon fresh parsley (chopped)
• ▢ 1 tablespoon olive oil
• ▢ 2 tablespoon unsalted butter

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• Devein the shrimp if necessary and remove the shells but leave the tails on.
• In a medium size bowl add the bourbon, lemon juice, jerk seasoning and whisk well. Add the prawns to the bowl and toss them around making sure all the prawns are covered in the marinade. Refrigerate for 5 minutes.
• Add the oil and butter to a skillet and melt the butter over medium-high heat. Add the prawns to the skillet, reserve leftover marinade. Cook for 2 or 3 min until the prawns turn pink, then flip over. Pour about 1/4 cup of the leftover marinade over the prawns and cook for another 3 minutes and they are cooked through. You’ll notice the sauce will reduce almost right away caramelizing the prawns a bit. Remove shrimp from the skillet.
• Garnish the prawns with parsley and serve while still warm.

Equipment

• 12-inch Cast Iron Skillet

Video

Notes

1. You can find the recipe for Jamaican Jerk seasoning here.
2. Feel free to use and type of whiskey, rum, or brandy in place of the bourbon.
3. If you’d like to go alcohol free, simply omit the bourbon. If you want a saucier consistency use chicken or vegetable broth.
4. In the fridge this recipe will keep for 3 – 4 days in an airtight container, so feel free to make ahead of time. You can freeze the shrimp from this recipe for up to 3 months in an airtight container. Just allow the dish to thaw overnight in the fridge before cooking.
5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Calories: 502kcal (25%)Carbohydrates: 6g (2%)Protein: 36g (72%)Fat: 22g (34%)Saturated Fat: 9g (56%)Cholesterol: 459mg (153%)Sodium: 1457mg (63%)Potassium: 323mg (9%)Fiber: 3g (13%)Sugar: 1g (1%)Vitamin A: 2887IU (58%)Vitamin C: 21mg (25%)Calcium: 273mg (27%)Iron: 5mg (28%)

© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.