Jerk-flavored recipes

Jerk Fries

Disclaimer: This post contains affilliate links.

These crispy Jerk Fries recipes are a simple side dish that is sure to bring your taste buds a spicy kick of flavor.

With the Jamaican seasonings present in each bite, these baked wedges make for the excellent summer go-to, whether it is at a BBQ, holidays, house party, or family mealtime.

Drenched in Jamaican seasoning, these fries remain a spicy staple inspired by Bob Marley and the Jamaican culture. Thanks to the red pepper flakes and scotch bonnet peppers. Now, it’s time to dive straight into the recipe.

Jammin Jerk Fries by Simplot Foods


  • 6 3/4 pounds of straight cut fries, skin on
  • 3 tablespoons of Jerk seasoning
  • 27 ounces of mango chutney
  • salt


  1. Prepare 12 oz. of fries and cook it according to the package directions. Drain the fries afterwards.
  2. Transfer the fries to a warm stainless steel bowl and sprinkle it with 1 tsp. of jerk seasoning. You can also add some salt if desired. Toss to coat.
  3. Put the fries on a warm serving plate and serve them with 3 ounces of mango chutney.

Crispy Baked Jerk Potato Wedges by Orchids and Sweet Tea


  • 6 large russet potatoes
  • 1 Tbsp of paprika
  • 3 tsp of sea salt
  • 1 Tbsp of garlic powder
  • 1 tsp of black pepper
  • 1 tsp of dried thyme
  • 1 Tbsp of red pepper flakes (Can reduce to 1 tsp if you’re not a fan of spice)
  • 3 Tbsp of jerk seasoning paste or seasoning
  • 1/2 cup of extra virgin olive oil + 1 Tbsp more!
  • dried parsley, for garnish


  1. Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Rinse and pat each potato dry and cut them into halves, lengthwise. Cut them into halves and half them again until you have 6-8 wedges per potatoes.
  3. Meanwhile, in a small bowl, combine the sea salt, black pepper, garlic powder, dried thyme, paprika, dried parsley, red pepper flakes, jerk seasoning, and extra virgin olive oil. Whisk them together until they’re well combined.
  4. Next, add the potato wedges and seasoning mixture to a large bowl and massage the seasoning on potatoes thoroughly using both hands.
  5. Put the seasoned potato wedges onto the baking sheet (skin side down so that both sides will remain visible) and bake them for 35-40 minutes or until the wedges are crisp and fork tender.
  6. Remove from the oven and sprinkle it with dried parsley and serve it with BBQ sauce or your favorite dip on the side.

Jamaican Jerk Sweet Potato Fries by Connoisseurs Veg


  • 2 large sweet potatoes for about 2 to 2 ½ pounds in total weight
  • 2 Tbsp. of olive or canola oil
  • 2 Tbsp. of cornstarch, optional but recommended for crispness
  • 2 tsp. of allspice
  • 2 tsp. of paprika
  • 1 tsp. of dried thyme
  • ½ tsp. of cinnamon
  • ½ tsp. of cayenne pepper
  • ½ tsp. of ground cumin
  • ½ tsp. of powdered ginger
  • ½ tsp. of salt
  • ½ tsp. of black pepper
  • fresh cilantro, for sprinkling (optional)


  1. Preheat the oven to 450°.
  2. Cut the sweet potatoes into long strips, about a half-inch inch thick. 
  3. Place the potato wedges into a large bowl or zipper bag then add the olive oil, cornstarch, allspice, paprika, thyme, cinnamon, cayenne, cumin, ginger, salt, and pepper. Give them a good toss until the sweet potato strips are evenly coated.
  4. Arrange the sweet potato strips in even layers on a baking sheet. Bake them for 10 minutes, flip them gently, and bake them for an additional 10 to 15 minutes until crisp.
  5. Take them out from the oven and sprinkle them with fresh cilantro if you like.. Serve with a dipping sauce of your choice.

Jerk Oven Fries by My Recipes


  • 1 (26-oz.) package of frozen extra-crispy French fried potatoes
  • 1 tablespoon of jerk seasoning
  • Sweet-and-Tangy Ketchup


  1. Preheat the oven to 425°. 
  2. Place the potatoes in a single layer on 2 lightly greased 15 x 10-inch jelly-roll pans. 
  3. Place one pan each on the middle and lower rack and bake the potatoes for 15 minutes. 
  4. Switch the pans and bake it for an additional 12 to 15 minutes or until it is lightly browned. 
  5. Sprinkle the baked fries with jerk seasoning while tossing lightly. Serve the fries with Sweet-and-Tangy Ketchup.

Jerk-Spiced Fries by Big Oven


  • 2 tablespoons of olive oil
  • 2 tablespoons of Jerk seasoning
  • 32 ounces of frozen fries
  • 2 thinly sliced scallions
  • 1/2 cup of mayonnaise
  • 1/4 cup of mango chutney
  • 1 lime
  • dash of hot sauce


  1. Preheat the oven to 450 degrees, place a baking sheet on the top and bottom rack.
  2. Mix the olive oil and jerk seasoning in a small bowl. Toss the fries with the seasoning and bake them as directed. Switch the pans halfway through.
  3. While baking, combine the mayo, mango chutney, the zest, and juice of one lime, and a dash of hot sauce. Sprinkle the fries with scallions when done.
  4. Serve and enjoy.

Big Chips Loaded with Jerk Spiced Red Beans, Coconut Cream & Thyme by Abel and Cole

Ingredients For the Jerk Spiced Red Beans

  • 1 red onion
  • 1 tbsp of rapeseed oil
  • ½ tsp of sea salt
  • 4 garlic cloves
  • 15g of fresh ginger
  • ½ tsp of chili powder
  • 1 tsp of Jamaican jerk seasoning
  • 400g of a can of red kidney beans
  • 400g of a can of chopped tomatoes
  • 1 tbsp of Demerara sugar

For the chips

  • 1 tsp of sea salt
  • 1.6kg of potatoes
  • 5 ltr of rapeseed oil

To serve the chips

  • A handful of fresh thyme sprigs
  • 40g of coconut cream

Making the jerk-spiced beans 

  1. Peel and finely chop the red onion. 
  2. Warm 1 tbsp. of rapeseed oil in a large pan for a minute, then add the onion. Season it with half a teaspoon of sea salt. 
  3. Cover the pan with a lid and fry, stirring every so often for 10 mins or until the onion has softened but not translucent. If the onion’s color changes, just turn the heat down and add a splash of water.
  4. Peel and crush or grate the garlic cloves and ginger. Add the garlic, ginger, chili powder, and jerk seasoning into the onion then cook and stir them for 2 minutes.
  5. Add the kidney beans with the water from the can into the pan. Add in the chopped tomatoes and the Demerara sugar. Stir them nicely to mix and simmer for 10-15 mins until the sauce thickens.
  6. Taste the sauce and add more salt or sugar if needed. You can prepare the beans the day ahead. Just transfer them into a tub and store them inside the fridge. Alternatively, you can just set them aside in the pan, with the lid on, ready to reheat if you’re serving them soon after cooking.

Making the Chips

  1. Fill a large pan with water. Add a teaspoon of sea salt, cover, and bring it to a boil. 
  2. Clean the potatoes and slice them into finger-length chips. When the water in the pan is boiling, drain the chips then add them to the pan. 
  3. Bring the pan back to the boil and let it simmer for a minute. Drain the chips and place them on a board or tray lined with kitchen paper. Leave them to dry and let them cool completely.
  4. Heat 5 liters of rapeseed oil in a deep fat fryer to 130°C/270°F. Place the chips into a fryer basket and drop them into the fat. 
  5. Fry the chips for around 8 minutes until they look like they are forming a skin (if your fryer is small, fry the chips in batches to avoid crowding the fryer). 
  6. Lift them out, drain them, and then place them on a board or tray. Let them cool completely. You can do this the day before you want to serve the chips. Just put them in a tub inside the fridge.
  7. When you’re ready to cook and serve the chips, separate the thyme leaves off their sprigs and set them aside. 
  8. Preheat the oil to 180°C/Fan 360°F. 
  9. Put the chips back into the fryer basket and fry them for around 5 minutes until they are golden brown. 
  10. Drain, tip into a bowl, and toss the chips with a pinch of salt. If your fryer is small, just cook the chips in batches and keep them warm in a heatproof dish in your oven then set to its lowest setting. While the chips are frying, reheat the jerk spiced beans. 
  11. Distribute the chips into 4 serving dishes then top each with 1/4 of the beans, 1 tbsp. coconut cream, and a pinch of thyme leaves. Serve straight away.

Jerk Sweet Potato Fries by Milwaukee Journal Sentinel


  • 1 tablespoon of packed brown sugar
  • 2 teaspoons of salt
  • 1 teaspoon of ground cumin
  • 1/8 teaspoon of ground allspice
  • ½ teaspoon of garlic powder
  • ½ teaspoon of dried thyme leaves
  • 1/8 teaspoon of cayenne pepper
  • 1 tablespoon of coconut oil, gently warmed until liquid
  • 1 ½ pound of sweet potatoes, scrubbed and cut into batons
  • An extra sprinkle of coarse salt (optional)


  1. In a large bowl, whisk together the brown sugar, salt, cumin, allspice, garlic powder, thyme, and cayenne pepper then stir in the coconut oil.
  2. Preheat the oven to 425 degrees. A convection oven will help crisp the fries up, so use this as an option if you have it (at 400 degrees).
  3. Cut the scrubbed potatoes into batons but not as large as steak fries. If the sweet potato is large enough, just cut it in half crosswise. 
  4. Tip up one-half of the cut sweet potatoes, cut side down, and slice it into ¼-inch slices. Lay down each slice of the sweet potato and cut it lengthwise to make fries.
  5. Toss the sweet potatoes into spice paste, and use your hands to coat them. Line two baking sheets with parchment paper and lay out the fries, being careful not to crowd them.
  6. Bake the potatoes in a preheated oven for 20 to 25 minutes until speckled with dark brown spots. The fries will cook faster or slower depending on their thickness. 
  7. Remove the potatoes from the oven and sprinkle them lightly with coarse salt.

Caribbean Sweet Potato Baked Fries & Tangy Apricot Dipping Sauce by Snappy Gourmet


  • 4 peeled sweet potatoes, sliced into 1/4-inch long slices, then cut into 1/4-inch wide strips
  • Olive oil
  • 4 teaspoons of Caribbean seasoning (or Caribbean Jerk seasoning)
  • 3/4 cup of plain yogurt
  • 3 tablespoons of Apricot Ginger Mustard
  • 3 tablespoons of chopped fresh cilantro


  1. Preheat the oven to 450 degrees Fahrenheit. Line the baking sheets with parchment paper.
  2. In a large mixing bowl, toss the sweet potatoes with enough olive oil to coat. Sprinkle the potatoes with Caribbean seasoning then spread them in a single layer on baking sheets. Do not overcrowd the potatoes.
  3. Bake for about 10-15 minutes then turn the potatoes and cook them for another 10 minutes or until it is tender and golden brown.
  4. Meanwhile, in a small bowl, mix the yogurt, mustard, and cilantro until they’re well combined. Serve with fries for dipping.

Jamaican Spiced Potato Wedges by Delicious Magazine


  • About 1.5kg of Desirée potatoes
  • 4 tbsp of olive oil
  • 3 tbsp of Jamaican jerk seasoning
  • 284ml tub of soured cream, to serve
  • 1 lime, cut into 10 wedges, for garnish


  1. Preheat the oven to 200°C.
  2. Wash and dry the potatoes, cut them into long, thin wedges, and put them into a large bowl. Add the oil and jerk seasoning and toss until well-coated. 
  3. Divide them between two roasting tins and cook them for 30-35 minutes or until they are crisp and golden brown, giving them a good shake occasionally. Drain them on kitchen paper.
  4. Best served hot in paper cones or bowls with the soured cream drip and lime wedges to squeeze over.

Hot Sweet Potato Wedges with Jerk Butter by Caribbean Food Made Easy


  • 1.4 kg or 3 lb and 3½ oz of peeled and sliced sweet potatoes, about the size of an orange segment
  • 5 tbsp of sunflower or groundnut oil
  • 3 tbsp of soft light brown sugar
  • juice of 2 limes
  • pepper

For the Jerk Butter

  • 50 g or 1¾ oz of slightly softened butter
  • ½ tbsp of ground allspice
  • ½ tsp of ground ginger
  • ½ tsp of cayenne
  • ½ tbsp of ground black peppercorns
  • ½ tsp of ground cinnamon
  • leaves from 2 sprigs of thyme
  • 2 finely chopped garlic cloves
  • generous amount of grated fresh nutmeg
  • 2 tsp of brown sugar
  • salt
  • juice of ½ lime


  1. Preheat the oven to 200°C. 
  2. Combine the sweet potato slices with olive oil, brown sugar, and lime juice and season them with pepper. Using your hand, toss the sweet potatoes until well-coated. 
  3. Arrange them in a roasting tin in a single layer. Place into the oven and roast them until tender for about 20 minutes, turning over halfway through.
  4. Meanwhile, prepare the jerk butter by mashing everything together. Either chill to enable cold pats to melt over the wedges or serve it as is for dipping.

Final Thoughts

Jerked potato wedges are the same as Jamaican fries. You can buy them in the patty shops, where you can purchase a nice juicy patty, a bagful of wedges, and a refreshing glass of limewash.

These are already lovely on their own. But you can bring them up a notch when paired with jerk butter melting over the top. The jerk butter is also excellently served melting over fish or chicken.

Either way, you’ll definitely enjoy these jerk fries recipes.

Do you want the perfect jerk chicken experience?

Below are some essential items that you should use to cook the perfect jerk chicken.

Smoker ovens

Get the smokey flavour in your jerk chicken.

Jerk chicken recipe books

Learn from others that have perfected the jerk chicken cooking technique.

Bbq turning tongs

Make sure your food is well cooked by turning the meat properly with turning tongs.

BBQ gloves

Keep save with BBQ gloves, which will allow you to cook the meat properly.

BBQ Woods and Charcoal.

Vary the smokey flavour by using different BBQ woods and charcoal.

Meat thermometer

Check the temperature of your meats while cooking.

BBQ sets

Get a complete BBQ set so that you are prepared to BBQ the best jerk chicken.

Jerk-flavored recipes

Jerk Oxtail Recipes

Disclaimer: This post contains affiliate links.

Chicken and Oxtail has a vibrant Jamaican flavor and the authentic taste of the islands. It’s an excellent meal for children, as well as the Jamaican curry chicken, which is an everyday meal. 

Jerk chicken is a recipe that uses cooking techniques native to Jamaica, wherein the meat is dry-rubbed or wet marinated with Jamaican jerk spice.

Meanwhile, Oxtail is a rich, slow-cooked meat prepared with butter bean and rice as a main course. It is common in Jamaica and other West Indian cultures. Oxtails are rich with flavor, which comes from onions, scallions, fresh thyme, allspice, and garlic.

In line with this, we’ve listed the best jerk oxtail recipes that you can easily make and enjoy solo or with your friends and family.

Jerk Oxtail with Rice and Peas by Chef Kenneth Temple

Ingredients for Jerk Oxtails

  • 8-12 oxtails
  • kosher salt to taste
  • black pepper to taste
  • 10 oz. of Walkerwood’s or Grace Jerk Paste
  • 12 peeled cloves of garlic
  • ½ teaspoon of dry thyme or 3 sprigs of fresh thyme
  • 1 bay leaf
  • 3 cups of unsalted stock (vegetable, chicken, or beef)

For the Rice and Peas

  • 3 tablespoons of unsalted butter
  • 1 chopped onion
  • 2 cups of rinsed basmati or white long grain rice
  • 13 oz. can of full coconut milk, add some water to make it equal to 2 cups
  • 2 cups of unsalted chicken stock
  • 15 oz. of canned red beans drained
  • ½ teaspoon of dry thyme or 3 sprigs of fresh thyme
  • 1 teaspoon of all-spice
  • ½ teaspoon of salt
  • ½ teaspoon of black pepper

Cooking with an Instant Pot

  1. Season the oxtails with salt and pepper, then place it in a heavy bottom skillet over medium-high heat. 
  2. Cook on each side in batches for 3-4 minutes. 
  3. Transfer the oxtails to a bowl, add jerk paste, and cover with a lid. You can store this in a fridge overnight.
  4. Add the oxtails to an instant pot. Pour some stock in a bowl where you tossed the oxtails to get the remaining jerk paste. Add it to the instant pot, along with garlic, thyme, and bay leaf. Cover it with a lid, press pressure cook, then set the timer for 75 minutes. The oxtails should be fork tender when they’re done. Continue cooking if more time is required.
  5. When the oxtails have about 30 minutes left, preheat a saucepan over medium heat then add a tablespoon of butter to melt.
  6. Cook the onions into the saucepan for 2 minutes then add the rice and cook it for an additional 1 minute. Stir in the remaining butter, coconut milk, stock, red beans, thyme, allspice, salt, and pepper. 
  7. Bring it to a boil, cover with a lid, then turn the heat to a low simmer for 15-20 minutes. 
  8. Fluff the rice cover for 5 minutes before serving.
  9. To serve, add the rice and peas to a plate, followed by the oxtails, and gravy. Best served hot.

Cooking in the Oven

  1. Season the oxtails with salt and pepper, then place it in a pot over medium-high heat. Cook on each side in batches for 3-4 minutes. 
  2. Cover it with jerk paste and cover with a lid. Store in the fridge overnight (optional).
  3. Preheat the oven then add in the garlic, thyme, bay leaf, and stock. Bring to a boil and cover with a lid. 
  4. Cook it in the oven for 5 hours. Oxtails should be fork tender when they’re done. Keep on cooking if needed.

Easy Jerk-Spiced Oxtail Stew by Lefty Spoon


  • 1 tablespoon of coconut or olive oil
  • 3 pounds of oxtails, trimmed of excess fat if needed
  • 1 large diced yellow onion
  • 4 large peeled and diced carrots
  • 1 teaspoon of salt
  • 3 tablespoons of Jerk Seasoning
  • 4 seeded and diced Roma tomatoes
  • 2 cups of dry red wine
  • 2 1/2 cups of beef broth


  1. Preheat the oil in a medium (5-quart) oven or heavy-bottomed soup pot over medium-high heat. 
  2. Sear the oxtails in batches to avoid crowding the pan. Let all sides turn brown. 
  3. Transfer the browned oxtails to a plate and set them aside.
  4. Add the onions, carrots, and salt in the pot and turn the heat down to medium. Cover the pot with a lid, letting the vegetables sweat until the onions are softened and translucent.
  5. Uncover the pot, then add in the Jerk Seasoning and Habanero Garlic Pepper. Sauté until it is aromatic. 
  6. Add the tomatoes and sauté them for an additional two minutes.
  7. Put the oxtails back to the pot, then add in the red wine and beef broth. Give it a nice stir to combine them well until it simmers. 
  8. Reduce the heat and cover with a lid. Let it simmer until the oxtails are very tender but not falling apart. This step takes about three and a half to four hours.
  9. If you are making the stew in advance, store it in the fridge until it is solid, then skim off the layer of fat on top. Reheat the stew over low heat, then serve it over mashed potatoes, rice, or noodles.

Jamaican Oxtail Recipe by My Jamaican Recipes


  • 2 lbs of chopped oxtails
  • 2 tbsp of vegetable oil may be substituted with olive oil
  • 1 tbsp of black pepper
  • 1 whole yellow onion sliced into halves
  • 2 cloves of chopped garlic
  • 1 whole scotch bonnet pepper (chopped and de-seeded)
  • 1 tsp of paprika
  • 2 stalks of chopped scallions
  • 7 whole seeds of allspice
  • 1 1/2 tbsp of ketchup
  • 1 tbsp of Worcestershire sauce
  • 1 can of butter beans
  • 1 tbsp of browning sauce


  1. Clean your oxtails: Start by scraping the excess fat from your chopped oxtails with a knife. Then dip them in a water and lemon juice mixture. Let the oxtails rest in the mixture for about an hour. Finally, rinse the oxtails in freshwater.
  2. In a large mixing bowl, combine 1 tablespoon of black pepper, 1 teaspoon of paprika, chopped onion, scallions (green onions), chopped garlic, scotch bonnet (habanero) pepper, thyme, and allspice seeds then give them a nice toss. 
  3. Add some Worcestershire sauce and browning sauce to your oxtails then rub it vigorously until your oxtails are completely covered and infused with seasonings. Let it sit for 1 hour or overnight for a more proper marinade.
  4. When it is done marinating, add 3 tablespoons of vegetable oil to a large saucepan under a medium flame. When the oil becomes hot (approximately 5 minutes), add the seasoned oxtails in the saucepan and let it brown. 
  5. Add 3 cups of water then add the beef bouillon cube. Stir it occasionally and let it cook for about 2 hours while stirring occasionally. 
  6. Add the drained butter beans after about 1 ½ hr. Let it simmer and add a little water if required. 
  7. Serve and enjoy!

Jamaican Oxtail Recipe by Food Fam

Ingredients For the Jerk BBQ Sauce

  • A bottle of bbq sauce of your choice
  • 1/4 cup of mild jerk paste Walkerswood or Grace store-bought brand
  • 1 tbsp of Worcestershire sauce
  • 3 tbsp of pineapple juice
  • 1 tbsp of olive oil
  • 1/2 tbsp of kosher salt
  • 1/2 tbsp of black pepper
  • 1/4 cup of cider vinegar
  • 1 cup of ketchup

For the Oxtails

  • 1 tbsp of olive oil
  • 5 lbs of oxtails
  • 2 tbsp of all-purpose flour
  • 1 diced medium onion
  • 3 diced garlic cloves
  • 1 peeled and diced medium carrot
  • 2 diced stalks of celery
  • 1 diced red bell pepper
  • 1 habanero pepper
  • 1 tbsp of kosher salt
  • 1 tbsp of black pepper
  • 1 tbsp of allspice
  • 3 bay leaves
  • 1 1/2 cup of red wine
  • 3 cups of Jerk BBQ Sauce
  • 1 cup of beef broth
  • 3 fresh sprigs of thyme

Making the Sauce

  1. In a medium saucepan over medium heat, whisk together all the ingredients for the barbeque sauce. Allow it to come to a bubble, and then reduce the heat to low. 
  2. Let it simmer until thickened for about 10 minutes.
  3. Serve immediately or allow it to slightly cool and store it in an airtight container inside the fridge for up to a week.

Cooking the Oxtail

  1. Preheat the oven to 275 degrees. Season the oxtails with salt and pepper. Dust the oxtails with flour then set them aside.
  2. Heat the olive oil in a large dutch oven pot on medium. Add the oxtails to the oven pot and let it turn brown on all sides. Do not overcrowd the pan. Transfer the oxtails to a plate line with paper towels.
  3. Make small slits or incisions on each side of the habanero using the sharp end of a knife.
  4. Saute the carrots, garlic, onions, and celery for 4-5 minutes. Stir them as needed.
  5. Add the habanero and red bell peppers, mixing them with the other vegetables. Add the bay leaves, half pinch of salt, pepper, and allspice seasonings. Let it cook for 2-3 minutes while mixing as needed.
  6. Add the wine to the pot and deglaze it using a wooden spoon to scrape up the bits.
  7. Add the BBQ sauce, beef broth, and the remaining spices. Mix them well, then add the oxtails and fresh thyme.
  8. Cover the dish with a heavy lid and bake it for 4 hours. Oxtails should come out fork-tender. The sauce should have the same consistency as a thin bbq sauce.

Jamaican Jerk or Curry Oxtail by Cookpad


  • 1 Oxtail
  • 1/2 tbsp of black pepper
  • 1/2 tsp of (Lawry’s) season salt
  • dash of crushed red peppers
  • 1 can of tomatoes
  • 1 tsp of cilantro leaves
  • dash of cayenne peppers
  • tsp of jerk/curry season (dry)
  • tsp of hot Jamaican jerk season
  • tsp of mild sweet chili sauce
  • 1 cup of diced onion
  • 1 cup of diced red pepper
  • 1 cup of green pepper
  • tbsp of Lea & Perrins Worcestershire sauce


  1. Trim the fat out from the Oxtails. Using your hand, season it with black pepper, (Lawry’s) season salt, crushed red peppers, can of diced tomatoes, a teaspoon of cilantro, cayenne pepper, teaspoon of dry jerk or curry season, a teaspoon of hot Jamaican jerk season, a teaspoon of mild sweet chili sauce, 1 cup of diced onion, red and green peppers, and 2 tablespoons of Lea & Perrins Worcestershire sauce. 
  2. Give each oxtail a nice toss and marinate it for 2 hours or overnight.
  3. In an 8 to 12 quart pot, pour in some water, just enough to cover the oxtail. Let it boil for two hours.
  4. Transfer the oxtail into a deep foil pan and cook it in a preheated oven at 375 degrees for 4 hours or until the desired tenderness is met.
  5. Serve the Oxtails over some rice, with a side of collard greens, and Jamaican cornbread.

NOTE: The oxtail will fully absorb all of the flavors by slow cooking, but be careful in adding too much Jerk and Curry season, as this can be very spicy.

Smoke Jerk Oxtail by Food Fidelity


  • 4 lbs of oxtails
  • ¼ cup of Jerk Marinade or a store-bought Walkerswood is a good alternative
  • ¼ cup of apple juice
  • 2 tbsp of apple cider vinegar


  1. Place the oxtails in a large bowl. Rub the jerk marinade all over the meat. Cover and store it inside the fridge overnight.
  2. Heat the barbecue to 250 degrees Fahrenheit. 
  3. Smoke it over indirect heat for 2 hours. 
  4. Mix the apple juice and vinegar in a spray bottle and spray it on the meat.
  5. Keep on cooking the oxtail meat for 2-3 more hours or until its internal temperature reaches 180 degrees Fahrenheit. Spray liberally with the apple mixture as needed to keep the oxtails moist. 
  6. Remove it from the smoker and let it rest for 15 minutes before serving.

Jamaican Oxtail by All Recipes


  • 2 ½ pounds of oxtail
  • 1 tablespoon of Worcestershire sauce
  • 1 tablespoon of soy sauce
  • 1 tablespoon of salt
  • 1 tablespoon of white sugar
  • 1 tablespoon of garlic and herb seasoning
  • 1 teaspoon of browning sauce
  • ¼ teaspoon of ground paprika
  • ¼ teaspoon of ground cayenne pepper
  • ¼ teaspoon of ground black pepper
  • 2 tablespoons of vegetable oil
  • 2 thinly sliced carrots
  • 2 thinly sliced stalks of celery
  • 1 chopped onion
  • 4 minced garlic cloves
  • 3 cups of low-sodium beef broth
  • 1 bunch of fresh thyme
  • 1 sprig of fresh rosemary
  • 1 bay leaf
  • 2 tablespoons of unsalted butter


  1. Place the oxtail in a shallow dish. Add the Worcestershire sauce, soy sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper in a small bowl. Rub both sides of the oxtail with the marinade then pour out the excess.
  2. Preheat the vegetable oil in a large, deep skillet over medium-high heat. Char-broil the oxtail in hot oil until it is golden brown (about 3 minutes per side). Transfer to a small plate.
  3. Saute the carrots, celery, onion, and garlic in the same skillet until it softens. 
  4. Add the beef broth, thyme, rosemary, and bay leaf then bring it to a boil.
  5. Add the oxtail, with its juices and butter. Reduce the heat to low, cover, and simmer it until the oxtail is fork-tender for about 3 hours.
  6. Remove the cover of the skillet and bring the heat to high. Cook it while stirring occasionally or until the sauce thickens for about 5 minutes.

Jamaican Oxtail & Broad Beans by Roxy Chow Down


  • 2 kg of oxtail stew
  • 1 can of broad (fava) or butter beans, optional
  • 1 tsp of cooking oil
  • 3 tbsp of brown sugar to make the browning
  • 2 tsp of salt to taste
  • ½ tsp of black pepper
  • 1 tsp of allspice powder
  • 1 tsp of paprika
  • 1 tsp of ginger powder
  • 2 tsp of onion powder
  • 2 tsp of garlic powder
  • 1 tsp of dried thyme leaves
  • 1 – 2 tbsp of soy sauce msg-free
  • 1 tbsp of Worcestershire sauce msg-free, optional
  • ½ tsp of scotch bonnet pepper to taste
  • 4 cloves of crushed garlic
  • 1 chopped medium onion
  • 1-inch crushed ginger root
  • 6-8 pimento seeds
  • 3 sprigs of fresh thyme
  • ½ large chopped green bell pepper
  • ½ large chopped red bell pepper
  • 3 stalks of chopped scallion (green onion)
  • 1 small diced tomato
  • ½ cube of Knorr beef or chicken bouillon or 1 tsp of all-purpose seasoning
  • 2 tbsp of ketchup (optional)


  1. In a large bowl, wash the oxtail in vinegar, lime, or lemon juice then drain it completely.
  2. Combine the salt, black pepper, paprika, allspice, onion powder, garlic powder, ginger powder, dried thyme leaves, soya sauce, and Worcestershire sauce in a mixing bowl. And rub into the oxtail.
  3. Prepare the fresh herbs and spices (onion, garlic, ginger, thyme, tomato, scotch bonnet pepper, bell pepper, scallion, and pimento seeds), then cut each of them into two portions.
  4. Add half of the portion of the fresh herbs and spices to the oxtail and rub in well. Cover and let the seasoned oxtail marinate for 6 – 8 hours.
  5. In a large skillet, preheat the cooking oil on medium heat. Add 2 tablespoons of brown sugar, stirring it quickly and thoroughly for about 1 minute or until the sugar starts to melt.
  6. Immediately add the seasoned oxtail and let each side of the meat turn brown for 1 – 2 minutes.
  7. In the same bowl that was used to season the oxtail, add 1 cup of water and mix them well.
  8. When both sides of the oxtail have turned brown, add the water from the bowl, stir the pot then cover it with a lid and let the meat cook for 10 – 15 minutes.
  9. Add some water just enough to cover the meat. Stir the pot then cover it and let the oxtail cook on high heat for 2 ½ to 3 hours. Don’t forget to stir the pot every 10 minutes.
  10. Check the pot constantly to make sure that the water is enough to cover the meat and top it up each time it runs low. For about 3 hours, taste a small piece of the meat to check if it’s completely cooked.
  11. When the oxtail stew is completely cooked or tender, add ½ of the bouillon cube, ketchup (or 1 tbsp brown sugar), and the second portion of chopped seasoning. If the water has dried out, just add enough water to cover the meat then cook it for an additional 10 – 15 minutes.
  12. Drain the can of beans, then add it to the pot.
  13. If the oxtail stew is not yet brown, add 1/2 to 1 tablespoon of soy sauce and stir. Cover and cook it on medium-high heat for another 8-10 minutes.
  14. Check the gravy for the desired texture and taste. If the gravy is too thin, leave the pot uncovered to let the gravy thicken (about 10 minutes). You can also add a teaspoon of cornstarch diluted in 2 tablespoons of cool water to thicken the gravy.
  15. Season with salt to taste. Stir the pot and let it simmer for 5 minutes.
  16. Serve and enjoy!

Final Thoughts

Oxtails and all things “jerked” will have a special place in your heart. You will love the warm spices and heat that the jerk spices give. You’ll also have a deeper appreciation for all things braised because it makes tough pieces of meat tender.

You can also make these jerk oxtails recipes ahead. Just put it inside an airtight container and leave it inside the freezer for up to 6 months, and in the fridge for 7 days. 

When reheating, just pop it inside a 350-degree oven for 10 to 15 minutes.

Do you want the perfect jerk chicken experience?

Below are some essential items that you should use to cook the perfect jerk chicken.

Smoker ovens

Get the smokey flavour in your jerk chicken.

Jerk chicken recipe books

Learn from others that have perfected the jerk chicken cooking technique.

Bbq turning tongs

Make sure your food is well cooked by turning the meat properly with turning tongs.

BBQ gloves

Keep save with BBQ gloves, which will allow you to cook the meat properly.

BBQ Woods and Charcoal.

Vary the smokey flavour by using different BBQ woods and charcoal.

Meat thermometer

Check the temperature of your meats while cooking.

BBQ sets

Get a complete BBQ set so that you are prepared to BBQ the best jerk chicken.

Jerk-flavored recipes

Jerk Shrimp

The Jerk Shrimp recipes you’ll learn in this post are a one-skillet protein that utilizes pantry-friendly ingredients. This is to produce a taste that is as Jamaican as it can get.

Regardless, it’s flavorful, juicy, smoky, spicy, earthy, bright, and tangy all at the same time.

The dance of flavors comes from a fast and easy marinade of lime juice, soy sauce, honey, ketchup, and homemade Jerk seasonings. The best part? It only takes a few minutes to whip up. 

You can also serve the Jerk Shrimp as an appetizer or with rice, veggies, and fruit or in salads, tacos, wraps, quesadillas, and more. That’s because you’d want to gorge this sumptuous dish any way you can!

What is Jamaican Jerk Shrimp?

The name of the recipe came from “Jerk seasoning.” It is a blend of Caribbean-inspired flavorings and dried herbs that are sweet, smoky, earthy, and spicy.

It is commonly made with the following:

  • paprika
  • onion powder
  • garlic powder
  • cayenne pepper
  • dried thyme
  • dried parsley
  • allspice
  • nutmeg
  • cinnamon
  • salt
  • Pepper

You can take some creative liberties in your Jerk Shrimp recipes by swapping the cayenne pepper for ground chipotle chile pepper and adding ground ginger. But the rest of the seasonings remain the same.

Tips for Buying Shrimp

These Jerk Shrimp recipes are made with just a few ingredients. The star, of course, is the shrimp!

Here’s what you should look for:

  • Buying wild-caught shrimp.   Always look for wild-caught shrimp instead of farm-raised ones for the best flavor and texture.
  • Buy raw, deveined shrimp. Purchase the raw shrimp (not the pre-cooked ones), peeled and deveined. Purchasing prepared shrimp saves you tons of time and makes your job a breeze. That’s because all you have to do is defrost the shrimp. 
  • Buy medium shrimp. Use the medium-sized shrimp, around 31-40 counts (meaning, there are 31-40 shrimp in a pound). So your shrimp are large enough that they don’t easily get overcooked but small enough that you can pop each plump morsel in your mouth without having to stop and cut. You’ll also notice that medium shrimp have a more appealing texture than larger shrimp.
  • Frozen shrimps are awesome! Frozen shrimps are frozen shortly after they’re caught. This means that they’re frozen at peak freshness. So, unless you live near a coastal area, frozen shrimps are fresher than the seafood counter by the time it’s bought and you use it. Frozen shrimps are also more economical than fresh ones because you can keep them stocked and ready to use any time. 

What is the Easiest Way to Peel and Devein a Shrimp?

It is better to purchase shrimp that is already peeled and deveined so all the work is done for you. Otherwise, you’ll see the dark, sandy intestinal tract going along the back of the shrimp.

Sometimes it will be very dark and sometimes it will be more difficult to find depending on when the shrimp ate last.  

While eating the shrimp with the veins won’t harm you, it can add grittiness and distract from the clean shrimp taste. So, it is highly recommended to remove it. To effectively devein a shrimp:

  1. First, find the vein in the shrimp running along its back.
  2. Make a slight cut and use the tip of the knife to lift it out.
  3. The veins and shells can then be discarded.
  4. Rinse the shrimp then let it rest on a paper towel to dry.

Jerk Shrimp Variations

These Jerk Shrimp recipes are delicious and easy to customize. Here are some ideas:

  • Spice it up. You can make the shrimp spicier by adding cayenne pepper. 
  • Cilantro Lime shrimp.  Use the Jerk seasonings and marinade it and finish it with some fresh lime juice and finely chopped cilantro.
  • Add veggies. After you take out the shrimp from the skillet, cook any leftover vegetables you like. We recommend zucchini, asparagus, broccoli, green beans, mushrooms, bell peppers. Season with salt and pepper to taste.
  • Skewers. You can make Jerk Shrimp Kabobs by adding shrimp, pineapple, bell peppers, and other vegetables of choice to the skewers.

Tips for Jerk Shrimp Recipes

  • Thaw the shrimp. Make sure that you thaw the shrimp before combining it with the marinade. Otherwise, it will weaken the seasoning. And don’t use the microwave to thaw it!
  • Wait until the skillet is hot.  Don’t let “hot” be confused with high heat. It is highly recommended that you use medium-high heat. Wait until the skillet is very hot before putting the shrimp to achieve the coveted golden sear. 
  • Use a large skillet.  Use a large skillet where you can spread the shrimp into an even layer for searing. If you don’t own a large skillet, cook the shrimp without overlapping. This might mean cooking in batches.
  • Don’t over-cook the shrimp.  Cook the shrimp just until it turns opaque. This should only take less than 5 minutes. As soon as the shrimp turn pinkish-white and it starts to curl, they’re done. Don’t be tempted to cook them even a second longer! So have a plate ready where you can transfer the shrimp as quickly as possible.
  • Cook shrimp with tails on.  It is recommended to cook your shrimp with the tails on because the tail shells contain strong shrimp flavor. Once your shrimp is cooked and resting, you can remove the tails later.

Jerk Shrimp Recipes

Jerk Shrimp by Carls Bad Cravings

Ingredients for the Jerk Shrimp

  • 1 pound of peeled and deveined medium shrimp raw
  • 1 tablespoon of olive oil

For the Marinade

  • 1 tablespoon of olive oil
  • 1 tablespoon of lime juice
  • 1 tablespoon of reduced-sodium soy sauce
  • 1 tablespoon of honey
  • 1 tablespoon of ketchup
  • 1 tsp of EACH: chipotle chili powder, paprika
  • 1/2 tsp of EACH: garlic powder, onion powder, allspice
  • 1/4 tsp of EACH: ground ginger, dried thyme, salt
  • Pinch cinnamon and nutmeg

For the Garnish

  • 2 tablespoons of finely chopped fresh parsley


  1. Add the marinade ingredients to a freezer bag or medium bowl and whisk them to combine. 
  2. Add the shrimp and marinate at room temperature for 15-30 minutes or inside the fridge for up to 60 minutes (no more, no less).
  3. Preheat one tablespoon of olive oil in a large skillet over medium-high heat.
  4. Add the shrimp and marinade, then cook them for approximately 3 minutes on each side or just until it turns opaque and cooked through. Toss it with fresh parsley.

Cooking the Shrimp in the Oven

  1. Preheat the oven to 400 degrees F.
  2. Prepare a baking sheet and line it with foil and spray it with cooking spray.
  3. Line the shrimp in a single layer so it isn’t touching.
  4. Roast it for 6 to 8 minutes or until the color turns opaque.

Grilling the Shrimp

  1. Soak the wooden skewers for at least an hour so they don’t catch fire.
  2. Thread the shrimp on skewers.
  3. Grease and heat the grill or grill pan over medium-high heat.
  4. Add the skewers in a single layer without touching. 
  5. Cook the shrimp for 2-3 minutes on each side or until the shrimp has become pink and opaque.

Spicy Jerk Shrimp by Eating Well


  • 1 ½ pound of fresh or frozen large shrimp in shells
  • 4 (1/4 inch thick) slices of peeled and cored fresh pineapple, halved
  • 2 cups of bite-size strips red sweet pepper
  • 2 cups of sliced red onions
  • 1 fresh sliced jalapeño chile pepper, halved lengthwise and sliced
  • 2 tablespoons of olive oil
  • 1 tablespoon of Jamaican jerk seasoning
  • ½ cup of coarsely snipped fresh cilantro
  • 1 ⅓ cups of hot cooked brown rice
  • Lime wedges


  1. Thaw the frozen shrimp and preheat the oven to 425 degrees F. Line two 15×10-inch baking pans with foil.
  2. Peel and devein the shrimp, leaving its tails intact if preferred. Rinse the shrimp then pat dry. 
  3. In an extra-large bowl, combine the shrimp and the pineapples, red sweet pepper, red onions, jalapeño, olive oil, and Jamaican jerk seasoning. Toss thoroughly to coat. 
  4. Divide the mixture between the prepared pans then roasts for 15 minutes or until the shrimp are opaque.
  5. Sprinkle some cilantro and serve with brown rice and lime wedges.

Jerk Shrimp with Grilled Onion, Avocado, and Mango Salsa by My Recipes


  • 1 peeled and finely chopped mango
  • ½ finely chopped avocado
  • ¼ cup of finely chopped red bell pepper
  • 2 tablespoons of chopped fresh cilantro
  • 1 tablespoon of fresh lime juice
  • 1 teaspoon of sugar
  • ¼ teaspoon of salt
  • 2 pounds of unpeeled large raw shrimp
  • 1 red onion, sliced into 1/4-inch-thick
  • 2 tablespoons of olive oil
  • 3 tablespoons of Jamaican Jerk Rub


  1. Combine the first seven ingredients in a medium bowl, then set them aside.
  2. Peel and devein the shrimp without removing the tail. 
  3. Toss the shrimp and onion along with the oil in a large bowl. Sprinkle them with Jamaican Jerk Rub, then give them a nice toss to coat. 
  4. Grill the shrimp and onion over medium-high heat (350° to 400°) for 6 minutes or until the shrimp turn pink. Flip halfway through. 
  5. Chop the onion and add to the salsa mixture while stirring it gently. Serve the shrimp with salsa.

Low-Carb Jerk Shrimp by Cooked by Julie


  • 1 lb of shrimp
  • 1 sliced red bell pepper
  • 1 sliced green bell pepper
  • 1 sliced yellow bell pepper
  • 1 diced or sliced onion
  • 3 minced garlic cloves
  • 1 tbsp of lime juice
  • 2 tsp of dried thyme
  • 1/4 tsp of nutmeg
  • 1/4 tsp of cinnamon
  • 1/4 tsp of cayenne pepper
  • 1 tsp of all-spice
  • 2 tbsp of scallions
  • salt and pepper to taste
  • oil


  1. Preheat a couple tablespoons of oil in a large skillet over medium-high heat. Add the onions and peppers then cook it for 3-4 minutes. Season it with salt and pepper.
  2. Add in the shrimp, cayenne pepper, cinnamon, all-spice, nutmeg, dried thyme, lime juice, garlic, salt, and pepper then cook it for 1-2 minutes or until the shrimps turn pink.
  3. Garnish it with scallions, if desired, and enjoy!


If you’re not into a low-carb diet, feel free to sweeten things up a bit with a pinch of brown sugar or 1/2 tbsp of honey. 

Sweet and Spicy Jerk Shrimp by All Recipe


  • 1 ½ pound of large shrimp in shells
  • 1 can or 20 ounces of pineapple slices packed in 100% juice, drained, and cut into 2-inch pieces
  • 2 red bell peppers, cut into thin strips
  • 1 sliced large red onion
  • 1 seeded and sliced jalapeno pepper – halved lengthwise
  • 2 tablespoons of olive oil
  • 1 tablespoon of Jamaican jerk seasoning
  • ½ cup of chopped fresh cilantro
  • 2 cups of hot cooked brown rice
  • 1 lime, cut into wedges


  1. Preheat the oven to 425 degrees Fahrenheit or 220 degrees Celsius. Line two 10×15-inch baking pans with foil.
  2. Peel and devein the shrimp, leaving the tails intact if desired. Rinse the shrimp and pat it dry.
  3. Gently toss the shrimp together with pineapple, bell peppers, red onion, jalapeno, oil, and jerk seasoning in a large bowl. 
  4. Divide the mixture between the prepared pans.
  5. Roast in the preheated oven until the shrimp are opaque (about 15 minutes).
  6. Sprinkle it with cilantro and serve it with brown rice and lime wedges.

Caribbean Jerk Shrimp with Cauliflower Rice by Eat Yourself Skinny


  • 10 oz. peeled and deveined large shrimp
  • 2 Tbsp of olive oil
  • 2 Tbsp of red wine vinegar
  • 2 Tbsp of freshly squeezed orange juice
  • 1 Tbsp of packed brown sugar
  • 1 Tbsp of reduced-sodium soy sauce (green top)
  • 2 Tbsp of chopped green onions
  • 1 Tbsp of finely chopped and seeded jalapeño
  • Lime wedges, if desired

For the Jerk Seasoning

  • 1/2 tsp. of garlic powder
  • 1/4 tsp. of onion powder
  • 1/4 tsp. of dried thyme
  • 1/2 tsp. of paprika
  • 1/8 tsp. of allspice
  • 1/8 tsp. of nutmeg
  • 1/4 tsp. of cayenne pepper
  • 1/8 tsp. of sea salt

For the Cauliflower Rice

  • 1 Tbsp of olive oil
  • 1 chopped green bell pepper
  • 1 finely chopped and seeded jalapeño
  • 1 cup of chopped fresh pineapple
  • 4 cups of cauliflower rice
  • 1 tsp. of garlic powder
  • 1/4 tsp. of sea salt
  • 1/4 tsp. of pepper
  • 1/8 tsp. of cinnamon
  • 1/4 cup of freshly squeezed orange juice
  • 1 can or 15-oz of no-salt-added red kidney beans
  • 2 Tbsp of chopped cilantro


  1. To prepare the marinade, whisk together the olive oil, red wine vinegar, orange juice, brown sugar, soy sauce, green onions, jalapeño, and the jerk seasoning in a medium bowl. 
  2. Add the shrimp to the bowl and allow them to marinate for about 30 minutes. If you’re using wooden skewers for the shrimp, make sure they are soaked in water for at least 30 minutes.
  3. To prepare the cauliflower rice, heat a large skillet over medium heat and drizzle it in olive oil. 
  4. Add the bell pepper, jalapeño, and pineapple and sauté them until they are tender (about 3 to 5 minutes). Add the cauliflower rice, garlic powder, salt and pepper, cinnamon, and orange juice. Cook it for about 5 minutes.
  5. Add in the kidney beans and cook it for another 2 minutes. Remove it from the heat and mix in the chopped cilantro.
  6. Thread the shrimp onto soaked wooden skewers (reserving the marinade). then grill and cover it with a lid over medium heat for about 4 to 6 minutes. Flip halfway through.
  7. In a shallow bowl, transfer the reserved marinade then bring it to a boil over medium-high heat. Reduce the heat and let it simmer without the lid for about 10 minutes.
  8. Brush glaze over the top of the grilled shrimp skewers and place it over some cauliflower rice with lime wedges. Enjoy!

Drunken Jerk Prawns by Jo Cooks


  • 3/4 lb of jumbo prawns
  • 1/2 cup of bourbon
  • 1/4 cup of lemon juice
  • 2 tbsp of Jamaican Jerk seasoning
  • 1 tbsp of fresh parsley chopped
  • 1 tbsp of olive oil
  • 2 tbsp of unsalted butter


  1. Devein the shrimp if needed and remove its shells but leave the tails on.
  2. In a medium-size bowl, add in the bourbon, lemon juice, jerk seasoning, and whisk well.
  3. Give the prawns a nice toss making sure that all the prawns are covered with marinade. Store it in the fridge for 5 minutes.
  4. Add the oil and the butter to a skillet and melt the butter over medium-high heat. 
  5. Add the prawns to the skillet, then keep the leftover marinade. Cook it for 2 or 3 minutes until the prawns turn pink, then flip on the other side. 
  6. Pour about 1/4 cup of the leftover marinade over the prawns then cook it for another 3 minutes or until they are cooked through. You’ll notice that the sauce will diminish almost right away, caramelizing the prawns a bit.
  7. Take the shrimp out from the skillet. Garnish the prawns with parsley and serve it while still warm.

Reasons to Love Jerk Shrimp

  • Easy. These Jerk Shrimp recipes are to whip up in case you can’t think of anything to cook for dinner. And if you’ve never prepared shrimp before, don’t be frightened. It is the simplest protein you will ever make. Just marinate the shrimp along with its ingredients for 15-60 minutes, then cook it for just 3-4 minutes. That’s it! 
  • Delicious! Even though the Jerk Shrimp is simple and easy to prepare, it’s out-of-this-world flavorful, with traces of sweet, smoky, tangy, and spicy.  
  • Pantry friendly. You can prepare these Jerk Shrimp recipes at any time as long as you keep frozen shrimp stocked. You should already own the rest of the ingredients on hand. So, just grab some frozen, deveined shrimp on your next Costco run and you’ll always be ready for these unabashedly savory recipes made with minimal effort and pantry-friendly ingredients.
  • Breaks up the monotony. Chicken is hands down the commonly served protein. Hence, it can get a little boring. These Jerk Shrimp recipes break up the monotony with its fireworks of flavor.
  • Versatile. Any Jerk Shrimp recipe is super versatile. You can serve it along with rice, quinoa, cauliflower rice, pasta, veggies, grits, and potatoes. You can also serve it with salad or in a salad, tacos, wraps, lettuce wraps, bowls, and more. The possibilities are endless!

Shrimp is low in calories, carries zero carbs, and it provides a high amount of protein and healthy fats. It is also a perfect source of iodine, an essential mineral needed for proper thyroid function and brain health. Shrimps also has selenium, a mineral that may help decrease inflammation and support heart health. 

It is also a perfect source of omega-6 and omega-3 fatty acids, as well as the antioxidant astaxanthin, all of which support heart health. Mind you, four ounces of shrimp carries over 75% of the regular value for vitamin B12, over 50% for phosphorus, and over 30% for choline and copper.

Jerk-flavored recipes

Vegan Jerk Recipes

“Jerk” can mean a way of cooking or a kind of seasoning. “Jerk cuisine” refers particularly to dry-rubbed or marinated meats and the techniques by which they are prepared. However, jerk seasoning and spices can be applied on anything, and the vegan jerk dishes we will share with you on this post are proof. 

Jerk cooking is native to Jamaica but has made its way around the world along with the Caribbean diaspora. The two key components are traditionally allspice and scotch bonnet peppers. But it also incorporates cloves, cinnamon, nutmeg, ginger, thyme, garlic, and salt. 

If you’ve never attempted to cook a plant-based jerk recipe, now is the time! These 10 vegan jerk recipes are excellent uses of this aromatic and flavorful spice mix. They will confirm that you don’t need any animal ingredients to enjoy the flavors of Jamaican cooking.

Jerk Jackfruit Wraps

To make things simple, you can use one tin of young jackfruit in water (not syrup!) marinated in jerk spice. And you can set it off with red kidney beans, roasted sweet potato, lime juice, and mayonnaise. And do not to skip the crunchy little gem lettuce.


  • 1 large wedge of sweet potato, peeled and cut
  • 1 tin of young jackfruit in water, drained, and rinsed
  • 2-3 teaspoons of jerk seasoning
  • 1 tin of kidney beans
  • 1 roughly chopped gem lettuce
  • 3 tablespoons of vegan mayo
  • Juice of 1 lime
  • 6 roti (paratha roti also work)
  • Salt & pepper
  • Olive oil


  1. Preheat your oven at 360ºF.
  2. Give the sweet potato wedges a good toss in a perfect amount of olive oil with a pinch of salt and black pepper.
  3. Place the wedges on a baking tray and put them in the oven for 15-20 minutes then turn them halfway through.
  4. While the wedges are inside the oven, toss the jackfruit in 2 teaspoons of jerk seasoning.
  5. Heat a tablespoon of olive oil in a frying pan to low-medium heat. Add the jackfruit to the pan and cook it for about 5 minutes, giving it the occasional stir.
  6. Take a couple of forks and gently pull apart the jackfruit until it’s shredded. If it’s still a bit tough, give it a few more minutes until it softens up.
  7. Combine the kidney beans with the jackfruit and gently heat for a couple of minutes while stirring.
  8. Give it a quick taste and add more jerk seasoning or salt as needed.
  9. In a bowl, mix the mayo with the juice of half a lime and add some black pepper. Give it a taste and add more lime juice if needed.
  10. When everything is set, you can begin putting the wraps together. Add a good amount of mayo, a couple of sweet potato wedges, 1/6 of the jackfruit mix, and a handful of lettuce to every roti and wrap them up like a burrito.

Your jerk jackfruit wraps are done and it can last for a couple of days if stored in the fridge.

Jerk Tempeh Wraps With Mango Basil Aioli

This recipe is like a vacation in a wrap. Spicy jerked tempeh is wrapped up in crunchy lettuce and paired with a tangy mango basil aioli. The wraps by themselves carry some heat but the stuffing cools things off and adds a sweet refreshing flavor.


  • 1 8-ounce of packed tempeh
  • 1/2 of 1 diced bell pepper
  • 1/2 of 1 diced small sweet onion
  • 1 tablespoon of extra virgin olive oil
  • 2 teaspoons of jerk seasoning
  • 1 bunch of butter lettuce

For the Mango Basil Aioli

  • 1/2 cup of vegan mayonnaise
  • 1 cup of diced mango
  • 1/3 cup of torn basil leaves
  • 1 teaspoon of vinegar
  • Salt and pepper

For the Jerk Seasoning

  • 1 tablespoon of garlic powder
  • 2 teaspoons of cayenne
  • 1/2 teaspoon of ginger
  • 2 teaspoons of salt
  • 1 teaspoon of paprika
  • 1 teaspoon of allspice
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of cinnamon
  • A dash of pepper
  • 2 teaspoons of brown sugar (optional)

Preparation for the Jerk Seasoning:

  • Combine everything into a small bowl and give it a good mix.

To Make the Tempeh:

  1. In a large mixing bowl, break the tempeh into small pieces. 
  2. Add in the jerk seasoning and mix them to combine. Set it aside.
  3. Preheat a small skillet with olive oil and once hot, add in your diced onion and pepper. 
  4. Let it cook for about 2-3 minutes then add in the tempeh. 
  5. Let the tempeh cook for about 3-4 minutes then stir. You’ll know that your tempeh is done when it is fully heated through.

To Make the Mango Basil Aioli:

  1. In a small food processor, combine the mango and basil and process until they are finely chopped. 
  2. Add in the mayonnaise and vinegar and pulse until it is fully combined into a sauce. Set it aside or store it in the fridge until ready to use.

Jamaican Jerk Chickpea Stew

The Fall season will arrive right before you know it. And it will be the perfect time to pull out your sweaters, coats, and those soup and stew recipes that keep you warm during the colder months. This chickpea stew will not only keep you warm but they’ll relish the Jamaican Jerk seasoning that will make you crave seconds and maybe even thirds.


  • 2 1/2 cups plus 2 tablespoons of low sodium vegetable broth or water
  • 1/2 large diced onion
  • 1 large diced carrot
  • 1 large russet of peeled and cubed potato
  • 4 minced garlic cloves
  • 1 teaspoon of minced ginger
  • 1/2 cup of peas
  • 1 teaspoon of Jamaican Jerk seasoning or a blend of ground thyme, nutmeg, allspice, black peppercorn, cinnamon, onion, cayenne chiles, garlic, and Habanero chiles
  • 1 tablespoon of low sodium soy sauce or tamari
  • 1 teaspoon of vegan Worcestershire sauce
  • 1/4 teaspoon of salt
  • 2 cans of drained chickpeas


  1. Preheat a large pot over medium heat. Add 2 tablespoons of vegetable broth or water and let it heat for 30 seconds.
  2. Add the onions and cook it for 5 minutes.
  3. Add the carrots, garlic, potatoes, and ginger and cook it for 15 minutes.
  4. Add the peas, soy sauce, Worcestershire sauce, spices, salt, chickpeas, vegetable broth, and bring it to a boil.
  5. Once it begins to boil, reduce the heat to low and let it simmer for 20 minutes while stirring occasionally, or until the carrots and potatoes become fork-tender.
  6. Best served over your favorite grain and enjoy.

Jamaican Jerk Plantain Veggie Burgers

Delight your taste buds on a journey with these Jamaican jerk plantain veggie burgers. These gluten-free burgers created from brown rice, mashed ripe plantain, pecans, and beans will set you on island time in only 30 minutes.

Ingredients for the Burgers:

  • 1 peeled green plantain
  • 1 1/2 cups of cooked pinto beans
  • 1/2 cup of pecan halves
  • 15 stems of cilantro
  • 3 garlic cloves
  • 1 cup of cooked brown rice
  • 1 teaspoon of onion powder
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of each: parsley, cayenne pepper, allspice, smoked paprika, crushed red pepper, black pepper, and cinnamon
  • 1/2 cup of vegan cheddar cheese shreds (optional)
  • 1 tablespoon of ketchup
  • 1 1/2 teaspoons of reduced-sodium tamari or soy sauce
  • Splash of olive oil

For Assembly:

  • Romaine lettuce
  • 8 toasted burger buns or 16 bread slices, gluten-free if required
  • 2 cups of guacamole 


  1. Cut the plantain into four parts. Put in a food processor then pulse it until finely chopped, but not mushy. Take out and transfer in a large bowl.
  2. Add the pinto beans, cilantro, pecans, and garlic to the food processor. Pulse until it’s finely chopped. Combine them into the bowl with the plantains.
  3. Add the rice, spices, cheese (optional), ketchup, and tamari to the plantain mixture. Stir thoroughly to combine.
  4. Heat a dash of olive oil in a large heavy-bottomed skillet.
  5. Shape the plantain mixture into 3-inch wide patties. Set as many as will fit into the skillet (three to four in a 10-inch skillet). Cook until it turns golden brown on each side, for about 10-15 minutes. Cook in groups until the patties are done.
  6. Place the burgers on buns with romaine lettuce. Top it with guacamole and serve.

Grilled Jerk Tofu With Pineapple Salsa

This quick and simple dish is full of not-your-every-day tastes. The pineapple salsa is sticky and rich, with crunchy bell peppers mixed in. The tofu is made spicy and crispy from the grill. It’s an excellent meal to serve at a cook-out!

Best served with a side of sliced cucumbers for a cooling effect or with rice and lettuce for a healthfuller meal.

Ingredients for the Tofu

  • 17-ounce of extra-firm tofu, sliced into 8 planks and pressed
  • 1/4 cup of jerk seasoning

 For the Pineapple Salsa

  • 2 cups of cored and diced fresh pineapple
  • 1 diced mango
  • 1 diced red bell pepper
  • 1 minced jalapeño, more or less to taste
  • 1/4 cup of minced red onion
  • 1/4 cup of chopped cilantro
  • Juice of 1 lime


  1. Merge all the salsa ingredients in a medium bowl and set aside.
  2. Spread the pressed tofu with jerk seasoning. 
  3. Preheat a grill to high heat and grill the tofu until it is warmed through and the grill marks appear (about 2-4 minutes per side).

Caribbean Jerk Millet Burgers With Pineapple Guacamole

This millet, chickpea, and black bean burgers are stuffed with protein, flavor, and of course, Caribbean heat! Homemade jerk seasoning makes these burgers extra-special, but they’re fantastic when topped with creamy pineapple guacamole.

Ingredients for the Burgers

  • 2 cups of cooked un-hulled millet
  • 1 1/2 cups of cooked black beans
  • 1 1/2 cups of cooked garbanzo beans
  • 2 tablespoons of olive oil
  • 1 seeded Serrano pepper
  • 2 garlic cloves
  • 1/2 small onion
  • 1 small red bell pepper, seeded and cut into parts
  • 3 tablespoons of freshly squeezed orange juice
  • 2 tablespoons of soy sauce, lime juice, and cider vinegar
  • 1 tablespoon of jerk seasoning (recipe follows)
  • 2 tablespoons of packed brown sugar
  • 1/2 teaspoon of salt
  • 1/2 cup of dry breadcrumbs
  • 1 flax egg (1 tablespoon of flax meal plus 2 1/2 tablespoons of water)
  • 2 tablespoons of olive oil or more(optional)

Jerk Seasoning

  • 2 teaspoons of cloves
  • 2 teaspoons of allspice
  • 2 teaspoons of ginger
  • 2 teaspoons of paprika
  • 2 teaspoons of black pepper
  • 2 teaspoons of cumin
  • 3 teaspoons of cinnamon
  • 2 1/2 tablespoons of cocoa powder

Pineapple Guacamole

  • 2 very ripe avocados, pits, and shells discarded
  • 1/4 cup of finely chopped onion
  • 1/2 cup of finely chopped fresh pineapple chunks
  • 1 tablespoon of sugar (optional)
  • 1 teaspoon of lime juice
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper

To Serve

  • 8 of your favorite hamburger buns
  • Fresh cilantro sprigs and red bell pepper slices for topping

Preparation for the Burgers

  1. Preheat the oven to 350°F then set a baking tray with foil and spray lightly with olive oil. 
  2. Combine the serrano, onion, garlic, and bell pepper in a food processor and pulse until finely chopped. 
  3. Preheat 2 tablespoons of oil in a medium skillet over medium-high heat and combine the mixture to the pan.
  4. Cook for 6-7 minutes until it softened then add the orange and lime juice, soy, and vinegar to the pan. Cook until mostly is evaporated then take from heat and scrape the contents back into the processor. 
  5. Add the jerk seasoning, brown sugar, salt, and beans then pulse until it is nearly smooth. 
  6. Scrape into a large bowl and add the millet and the breadcrumbs. Mix thoroughly.
  7. Form a mixture into eight patties and place on a prepared tray. Bake it in the oven for about 12 minutes on each side then remove it from the oven and allow them to cool for about 10 minutes to set up or they will fall apart.
  8. If desired, heat 2 more tablespoons of olive oil in the same skillet and cook all patties for about 1 minute per side until it turns nice and golden brown.

To Make the Pineapple Guacamole

  1. Smash the avocados with a fork and mix them with the other ingredients in a medium bowl. Cover and chill until it is ready to be served.
  2. Toast the buns, if desired, and assemble the burgers by putting the patties on the buns and topping them with guacamole, peppers, cilantro, and whatever you like.

High-Protein Jamaican Jerk Chili With Tempeh

Sound the alarm! It’s difficult to say where this Caribbean-inspired stew might stand in terms of pure Scoville units, but it delivers the heat.

Unassuming little habaneros add to the blistering blaze, turning up the heat with even the least addition.

If you’d fancy a full-flavored blend that solely has a bit less firepower, feel free to drop the fresh pepper entirely. The unique Jamaican-style seasoning still carries a spicy, savory punch.


  • 1 tablespoon of olive oil
  • 8 ounces of crumbled Tempeh
  • 1/2-1 seeded and finely minced habanero pepper
  • 2 or 14-ounce cans of black-eyed peas
  • 1 or 14-ounce can of fire-roasted diced tomatoes
  • 1 or 6-ounce can of tomato paste
  • 2 tablespoons of molasses
  • 2 tablespoons of soy sauce
  • 1 tablespoon of dehydrated onion flakes
  • 1 tablespoon of garlic powder
  • 2 teaspoons of dried thyme
  • 1 teaspoon of ground allspice
  • 1 teaspoon of hot paprika
  • 3/4 teaspoon of ground black pepper
  • 1/2 teaspoon of cayenne pepper
  • 1/2 teaspoon of crushed red pepper flakes
  • 1/4 teaspoon of ground cumin
  • 1/4 teaspoon of ground cinnamon
  • 1/2-3/4 of teaspoon salt


  1. Preheat a large saucepan over medium-high heat and combine the oil and crumbled tempeh. 
  2. Sauté for a minute or two until it’s lightly browned.
  3. Ass your minced habanero. Cook for another minute to release the volatile oils of the pepper that carry all its fiery flavor.
  4. Add the remaining ingredients, starting with the ½ teaspoon of the salt, and stir thoroughly to combine. Cover with lid and bring it to a full boil.
  5. Reduce the heat to medium and simmer for 3–6 minutes while stirring periodically. Keep stirring until it slightly thickens and heats all the way through. Add more salt to taste.

Caribbean Jerk Chili

Chili is not just for winter. This Caribbean jerk chili is a world of spicy, sweet, and tropical flavors.

A creamy, coconut milk chili base is stuffed with sweet bell pepper, red beans, and other veggies along with juicy mango and a squeeze of tart lime juice. A garnish of fresh cilantro is an excellent finishing touch.


  • 2 tablespoons of olive oil
  • 3 finely chopped garlic cloves
  • 2 diced celery stalks
  • 1 diced onion
  • 1 diced red bell pepper
  • 2 teaspoons of Jamaican jerk seasoning or chili sauce
  • 1 cup of coconut milk
  • 3 tablespoons of tomato purée (passata)
  • 1 cup of canned red or kidney beans, drained
  • 2 tablespoons of fresh lime juice
  • 1 diced mango
  • 1/2 cup of chopped cilantro (coriander)
  • Cooked basmati rice, for serving


  1. Preheat the olive oil in a large saucepan over medium heat. 
  2. Add the garlic, onion, celery, and bell pepper and sauté them for 5-6 minutes or until the onion is translucent. 
  3. Add the jerk seasoning or chili sauce and cook it for 2-3 minutes.
  4. Add in the coconut milk, beans, tomato purée, and fresh lime juice and season them to taste with salt and freshly ground black pepper. 
  5. Cover the saucepan with a lid then reduce the heat to low, and let it simmer for 20 minutes while stirring occasionally.
  6. Add in half of the mango and half of the cilantro, then cover the saucepan and let it simmer for another 10 minutes. 
  7. Serve the chili over warm rice, garnished with the remaining mango and cilantro.

Caribbean Jerk Sweet Potato Falafel

These Caribbean-inspired falafel are an excellent weekend dinner. They’re almost similar to the jerk-spiced fried hummus fritters, so what’s not to love about that? Serve this crispy falafel in a pita with all your desired vegetables.

Ingredients For the Falafel

  • 1 1/2 cups of peeled cooked sweet potato
  • 1 2/3 cup of cooked chickpeas

For the Caribbean Jerk Spices

  • 1 teaspoon of sea salt
  • 1 teaspoon of cumin
  • 1 teaspoon of cocoa powder
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of curry powder
  • 1/2 teaspoon of ginger
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon of cloves
  • 1/2 teaspoon of allspice
  • 1/2 teaspoon of oregano
  • 1/2 teaspoon of black pepper
  • 1/4 teaspoon of cayenne pepper
  • Oil, for frying

For the Toppings

  • Your favorite barbecue sauce (optional)
  • 1 seeded and thinly sliced red bell pepper
  • 1 medium diced tomato
  • 1 cup of washed iceberg lettuce or Napa cabbage
  • 1 large grated carrot
  • 1 thinly sliced medium onion
  • 1/2 cup of diced pineapple
  • 4-6 large pitas (gluten-free if required)

Preparation for the Falafel

  1. First, create the spice blend.
  2. Put all of the ingredients for the falafel, minus the frying oil, in a food processor (a blender will also work if that’s all you have) and pulse it until combined into a nearly smooth mixture. It should produce a thick dough.
  3. In a large skillet, preheat about 1-inch of oil over medium-low heat. You can also use a deep-fryer instead. 
  4. With a large scoop, form balls and drop them nicely into the pan.
  5. Flatten them slightly with a spatula and cook them on both sides for about 3 minutes until it turns crispy.

To Serve

  1. If desired, warm the pitas in a foil packet inside the oven or one by one on a slightingly greased skillet.
  2. Stuff each pita with the falafel, your desired vegetables, and your favorite barbecue sauce.

Jerk Cauliflower Tacos

You could purchase a premade jerk seasoning at the store but creating your own seasoning would be ideal. 

Create a big batch of this jerk cauliflower and fill it into rice bowls, toss it in your salad or veggie bowl, add it to your tortilla wrap — the possibilities are endless!

Ingredients For the Cauliflower

  • 4 cups of cauliflower florets
  • 3 tablespoons of olive oil

For the Jerk Seasoning

  • 1 teaspoon of sea salt
  • 1/2 teaspoon of brown sugar
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of ginger powder
  • 1/2 teaspoon of white pepper
  • 1/2 teaspoon of allspice
  • 1/4 teaspoon of oregano
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of red pepper flakes
  • 1/8 teaspoon of ground cloves
  • 1/8 teaspoon of cayenne

For the Tacos

  • Tortillas or hard taco shells, gluten-free if required
  • Avocado
  • Red onion
  • Jalapeño
  • Diced mango


  1. Preheat the oven to 375ºF. Arrange a large baking sheet with parchment.
  2. Combine the jerk seasoning ingredients in a small bowl and stir until mixed thoroughly.
  3. Add the cauliflower to a large bowl. Pour in the oil and add the seasoning blend. Mix it until well-coated. Another thing you can do is combine the seasoning ingredients in a gallon of sealable plastic bag. Give a nice shake to mix. 
  4. Add the cauliflower and oil and shake it to coat well.
  5. Spread the cauliflower onto the baking sheet and place it in the oven. Bake it for 20-22 minutes until the cauliflower is tender.

To Make the Tacos

  1. Heat the tortillas or taco shells. Fill it with jerk cauliflower.
  2. Top it with all of your favorite taco toppings and a squeeze of fresh lime juice.


Bring the flavors of the Caribbean into your kitchen with all these simple vegan jerk recipes. 

With a few minutes to spare and easy to purchase ingredients, these tasty vegan jerk recipes are to die for! You can enjoy these vegan recipes in any way you like. You can serve them along with some rice and coleslaw, or pile them high on a bun, roll them into a wrap, or even top a grain bowl.

Wherever you add them, you’ll be so thrilled that you did it.