Quick and Easy Jerk Coconut Shrimp with Zucchini


If you’re looking for a delicious seafood dish that’s quick and easy to make, then you’re in luck! This creamy jerk coconut shrimp with zucchini recipe is sure to satisfy your cravings for a flavorful and comforting meal. The combination of succulent shrimp and zesty jerk seasoning, paired with the creaminess of coconut milk and the crispiness of zucchini, creates a harmonious balance of flavors and textures that will leave you wanting more. Whether you’re cooking for a family dinner or a cozy night in, this dish is sure to impress and satisfy. So let’s get cooking!



  • 12 large shrimp (Peeled and Deveined)
  • 2-3 Tbsp organic coconut milk
  • 1/4 cup can petite cut tomatoes
  • 3 Tbsp jerk seasoning
  • 1 tsp sea salt
  • 2 Tbsp olive oil
  • green onions for topping
  • 2 zucchini


  1. Cook the rice as instructed on the package.
  2. In a large bowl combine the shrimp, coconut milk, jerk seasoning. Mix everything together with your hands, and allow the shrimp and mix to marinate for about 30 minutes at room temperature.
  3. Chop the zucchini into thin slices before cooking.
  4. Pre-heat a frying pan over medium heat, add 2 tablespoons of olive oil and allow the oil to heat up.
  5. Add diced tomatoes and okra and cook for 3 minutes. Add shrimp and marinate mix into the pan.
  6. Stir together with the shrimp and allow the shrimp to cook in the sauce for about 10 minutes.
  7. Lower the heat, cover the pan and cook for about 5 minutes or until the shrimp is fully cooked.
  8. Transfer to a serving bowl and garnish with green onions.
  9. Serve with rice or sides of your choice.
  10. Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.


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