Jamaican Pepper Shrimp Recipe

Those who crave those bold and spicy flavors bordering on the fiery will surely fall into an obsession with this Jamaican Pepper Shrimp. It is one of those dishes that I conjure up when I crave something spicy, flavorful, and quite quick to prepare. I mean, cooking does not get easier than this, which takes about 20 minutes and assaults you with the signature Caribbean palate-dominating heat and flavor.

Shrimp are so good with garlic, hot pepper, herbs, and that savory salty taste that makes you want to go back for more! Let’s get it moving!

What Are Jamaican Pepper Shrimps?

Jamaican Pepper Shrimp is a street-food delicacy, in a sense, highly stuffed inside a plastic bag and sold by the roadside for all the grumbling bellies along the way. The shrimp are left in their shells and cooked with Scotch bonnet peppers, garlic, thyme, and other bold seasonings, resulting in a dish that is hot and savory enough to get you addicted, a love that you won’t forget.

You will find it chewy, spicy, and bursting with flavor. Snack on it, pair it with rice, or wrap it in a nice sandwich.

Ingredients

Shrimp:

• 1 lb large shrimp (shell-on, deveined)
• 1 tbsp vinegar or lime juice (for rinsing)

Mix of seasonings:

• 1 tablespoon vegetable oil
• 4 cloves garlic (minced)
• 2 Scotch bonnet peppers (chopped, with seeds for extra heat)
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon all-purpose seasoning
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• ½ cup water

Optional add-ins:

• 1 teaspoon brown sugar (for balance)
• 1 tablespoon ketchup (for slight sweetness and color)

Instructions

• For the cleaning of shrimp. It is rinsed either with vinegar or lime, and later it is drained and patted dry.
• Heat oil: Heat vegetable oil in a frying pan over medium heat.
• Sauté the aromatics: Add the garlic and Scotch bonnet peppers and stir for about 30 seconds until soft.
• Blended spices: mix salt, paprika, all-purpose spices, black pepper, and thyme.
• Pour in water. Add roughly ½ cup water, cover, and let simmer for 8–10 minutes or until the shrimp has cooked through, flavored, and tender. Add shrimps to the above mixture. Cook, stirring, for the next 2–3 minutes.
• Taste and check. If desired, add sugar or ketchup. Mix them and cook, uncovered, for another minute.

Storage Tips

• Fridge: Store in an airtight container for up to 3 days.
• Reheat gently in a skillet over low heat. Avoid microwaving, as it will make the shrimp rubbery.

Serving Suggestions

• Eat as a spicy snack, and tear off pieces of the shell straight from the shell.
• To pair: white rice, coconut rice, festival (Jamaican fried dough).
• All that’s left is to stuff these in tacos or wraps for a spicy kick.

Pro Tips & Variations

• No Scotch bonnet? Then try habanero or red chili flakes, but be careful – it’s hot!
• How to Take the Heat Down: Remove the seeds from the pepper or use just one Scotch bonnet.
• How To Enhance The Flavor: Marinate the shrimp in all the spices for 30 minutes before cooking.

FAQs

Q: Is Jamaican Pepper Shrimp Hot?

Yes, it is very hot, as you would expect from a Jamaican Pepper shrimp, but it can be tamed a little by either using fewer pepper pods or by taking out the seeds.

Q: Is it possible to use frozen shrimp?

Indeed, frozen shrimp can be cooked, but it has to be properly thawed and then dried before cooking.

Q: Is the dish gluten-free?

Yes, it is gluten-free if the all-purpose seasoning is gluten-free; then, yes, it is gluten-free.

Q: What can I use instead of Scotch bonnet?

Scotch bonnet can be substituted with a Habanero or a combination of chili and chili powder, so that a little variation could be added.

Go ahead. Give It a Try!

So addictive, this recipe for Jamaican Pepper Shrimp is really hot, really fast, really flavorful – perfect for making at a party, for snacking, or just because you want such heat. Get your shrimps today and turn them on tonight!