This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MarinadesWithMazola #MakeItWithHeart #CollectiveBias Summer is the best time for grilling and it’s also the ideal time for lighter meals.  Making small changes when you’re cooking can lighten up some of your favorite dishes.   I lightened up my Jerk Shrimp Kebabs by making a few easy substitutions. The first substitution was to use Mazola® Corn Oil in place of olive oil – did you know that clinical studies show that Mazola corn oil lowers your cholesterol 2 times faster than extra virgin olive oil? To learn more about this claim, see  Corn oil is cholesterol free, all purpose oil that great for baking, grilling, sautéing and many other uses in cooking.  Right now you can receive $1 back when you purchase Mazola corn oil, here’s how: “Text MAZOLA to 79495 between 6/20/19 – 9/26/19 to receive $1.00 back on your purchase of Mazola 40 oz Corn Oil! Limit 1 rebate per household. PayPal account required. By texting, you expressly consent to receive multiple automated text messages on this offer. Consent not required as a condition of purchase. Message & data rates apply. Text HELP or STOP to 79495 at any time. Full terms:” Another substitution was to use shrimp instead of pork and I also used less protein and added vegetables in place.  These small changes make a lighter, better for you dish. These Jerk Shrimp Kebabs are the perfect summer dish! To season the shrimp I used my homemade jerk seasoning, corn oil, brown sugar to give it a little sweetness and lime juice to brighten the dish.  This was a quick and easy marinade and if you’re not a fan of shrimp you can use it on chicken!  Corn oil is great to use in this recipe because it has a neutral flavor so the flavors of the herbs and spices can stand out and not be affected by the flavor of the oil.  It also has a smoking point of 450 degrees which is higher than most oil which is great when cooking on an open flame such as on a charcoal grill. I marinated the shrimp for an hour before grilling.   I used red bell peppers, red onion and pineapple along with the shrimp.  I used metal skewers but if you’re going to use wooden skewers, be sure to soak for at least an hour before grilling so they don’t burn.  Now on to the recipe! Be sure to share with my on Instagram if you’ve made jerk shrimp kebabs.



  • 1 ½ lb large shrimp, peeled and deveined
  • 2 tbsp jerk seasoning
  • 1 tbsp brown sugar
  • 2 tsp Mazola Corn Oil
  • Juice of ½ lime
  • Pineapple chunks
  • Red onion
  • Red peppers


  • Mix jerk seasoning, brown sugar, corn oil and lime juice in a bowl. Pour over cleaned shrimp and mix.  Allow to marinate for at least half an hour.
  • Place shrimp, pineapple, and red onion and red pepper pieces onto skewers alternating between the shrimp, pineapple, red onion and pepper.
  • Grill kebabs for about 3 minutes on each side or until the shrimp is cooked.
Author: Jehan Powell


Jerk Shrimp Kebabs