If you’re ready to turn up the heat and transport your tastebuds straight to the Caribbean, Jamaican Spicy ‘Pepper’ Shrimp is the dish you absolutely need in your life! This vibrant, mouth-tingling shrimp recipe brings together plump shell-on shrimp tossed in earthy, aromatic spices and the legendary fire of Scotch bonnet peppers. Simmered quickly in a buttery, lime-splashed pan, each bite bursts with flavor, color, and just the right amount of tongue-tingling heat. Whether you’re new to Jamaican cuisine Main Course.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Jamaican Spicy ‘Pepper’ Shrimp lies in its unfussy list of ingredients: each one brings its own magic to the table. With a handful of pantry staples and a few fresh items, you create bold flavors and gorgeous hues unique to this classic island street food.
- Large shrimp, shell-on and deveined: The shells lock in flavor and keep the shrimp juicy as they soak up heat and spices.
- Olive oil: A splash of oil helps the spices bloom and the shrimp caramelize just right.
- Butter: Adds richness and balances the fiery heat, bringing a silky texture to the sauce.
- Paprika: Gives a subtle smokiness and a deep red color which is signature in every bite.
- Ground allspice: The essential Jamaican seasoning, it adds warmth and sweet-spicy depth.
- Garlic powder: Layers in savory flavor so every shrimp is well seasoned.
- Onion powder: Boosts that umami goodness and brings everything together.
- Dried thyme: A traditional island herb, lending a faintly woodsy, earthy fragrance.
- Black pepper: Adds gentle heat that supports those bold Scotch bonnet peppers.
- Salt: Ties all the spices together and helps the flavors shine.
- Scotch bonnet peppers, finely chopped: The spicy heart of the dish—handle with care and use according to your heat preferences!
- Garlic, minced: Fresh garlic infuses the pan and makes the shrimp absolutely irresistible.
- Fresh lime juice: Gives a tangy pop that brightens everything and cuts through the richness.
- Water: Just a splash makes a quick pan sauce, helping the spices cling to the shrimp.
- Chopped fresh parsley or scallions (for garnish): Sprinkle on for a hit of freshness and a gorgeous pop of green right before serving.
How to Make Jamaican Spicy ‘Pepper’ Shrimp
Step 1: Season the Shrimp
Start by tossing your shell-on shrimp with the paprika, allspice, garlic powder, onion powder, thyme, black pepper, and salt in a large bowl. The shells help the flavor really stick, and this little spice party is where all the depth and color begin. Every shrimp should be evenly coated in that beautiful reddish blend.
Step 2: Sauté the Aromatics
Heat your olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and bubbling, add the minced garlic and finely chopped Scotch bonnet peppers. Sauté these for just about a minute, stirring constantly. You’ll immediately smell the bold, spicy aroma—this is the backbone of Jamaican Spicy ‘Pepper’ Shrimp and will let everyone know something special is cooking.
Step 3: Cook the Shrimp
Tumble the seasoned shrimp into the sizzling skillet, making sure they’re in a single layer so they cook evenly. Let them sear for about 2 to 3 minutes per side. They’ll turn pink, curl up, and you’ll notice those heady Caribbean spices releasing their perfume into your kitchen. Don’t forget to flip each shrimp so both sides soak up all those flavors.
Step 4: Simmer in Sauce
Once the shrimp are nearly cooked, pour in the fresh lime juice and water. Give everything a good stir, scraping up any browned bits from the bottom of the pan. Let this simmer for just another 1 to 2 minutes, so the shrimp are coated in that luscious, spicy sauce and everything thickens just a touch.
Step 5: Garnish and Serve
Remove from the heat, shower with chopped parsley or scallions, and bring straight to the table while piping hot. This dish shines brightest when served immediately—bold, fragrant, and ready to please.
How to Serve Jamaican Spicy ‘Pepper’ Shrimp
Garnishes
A vivid burst of chopped fresh parsley or scallions is more than just a garnish here. It cools each bite and adds a lovely splash of color, making your Jamaican Spicy ‘Pepper’ Shrimp as good to look at as it is to eat. A quick squeeze of extra lime right before serving works wonders to brighten things up further.
Side Dishes
Traditionally, you’d see these fiery shrimp served in a paper cone with a hunk of soft white bread or crispy water crackers to help tame the heat and scoop up all that glorious sauce. But the fun doesn’t stop there: fluffy steamed rice, fried plantains, or even a simple salad with cucumbers all pair beautifully and let the main dish shine.
Creative Ways to Present
For a party or a fun family dinner, try serving Jamaican Spicy ‘Pepper’ Shrimp on a big platter with citrus wedges, scattered herbs, and a mound of bread or crackers for dipping. If you’re feeling adventurous, tuck the shrimp into warm tortillas for fusion-style tacos, or spoon them atop a tropical salad with mango and avocado for a lighter twist.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (honestly, it’s rare!), store the cooled Jamaican Spicy ‘Pepper’ Shrimp in an airtight container in the fridge. They’ll keep well for up to two days, though the shells may soften a bit as they sit in the sauce.
Freezing
Shrimp can handle freezing, but for best results, freeze them as soon as they cool. Place the shrimp and sauce in a freezer-safe bag or container, pressing out as much air as possible to prevent freezer burn. They’ll keep beautifully for about a month.
Reheating
To bring leftovers back to life, warm the shrimp gently in a skillet over medium-low heat. Add a splash of water or lime juice if the sauce seems thick, and heat just until the shrimp are warmed through. Try to avoid microwaving, as this can overcook shrimp and make them rubbery.
FAQs
Can I use peeled shrimp instead of shell-on?
Absolutely! While shell-on shrimp add a little more flavor and keep the shrimp juicy, peeled shrimp are totally fine and make for easier eating. The spices will still coat them beautifully.
How spicy are Scotch bonnet peppers really?
Scotch bonnet peppers are very hot—much spicier than a jalapeño or even a serrano. If you’re sensitive to spice, start with half a pepper and be sure to remove the seeds and inner membranes, or substitute with a milder chili.
Can I use a different kind of pepper?
If you can’t find Scotch bonnet peppers, habanero chilies are the closest substitute. Even milder options like serrano or even red chili flakes will work in a pinch, though they’ll give you a different (but still delicious) flavor profile.
What’s the best way to devein shrimp with shells on?
Use a sharp paring knife or kitchen shears to cut along the back of each shrimp, then gently remove the vein with the tip of the knife or rinse it out under cold water. Keeping the shell on just takes a little extra care!
Can I make Jamaican Spicy ‘Pepper’ Shrimp in advance for a party?
You can prep the shrimp and spice mix ahead of time, then quickly cook them just before serving so they’re at their freshest. The shrimp taste best hot, so plan to cook them as close to party time as possible for the ultimate flavor experience.
Final Thoughts
There’s something joyous about sharing a plate of Jamaican Spicy ‘Pepper’ Shrimp with friends and family—especially when you see everyone reach for bread to soak up every last bit of sauce! Give this dish a try and let the irresistible flavors of Jamaica bring sunshine to your table, no matter the weather outside.
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Jamaican Spicy ‘Pepper’ Shrimp Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the fiery flavors of the Caribbean with this Jamaican Spicy ‘Pepper’ Shrimp recipe. Bursting with aromatic spices and the heat of Scotch bonnet peppers, this dish is a true taste of Jamaica. Perfect for a quick weeknight meal or as a show-stopping appetizer at your next gathering.
Ingredients
Shrimp:
- 1 lb large shrimp, shell-on and deveined
Seasoning:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 teaspoons paprika
- 1 teaspoon ground allspice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1–2 Scotch bonnet peppers, finely chopped (adjust to taste)
- 4 cloves garlic, minced
- 1 tablespoon fresh lime juice
- 1/4 cup water
- Chopped fresh parsley or scallions for garnish
Instructions
- Season the Shrimp: In a bowl, toss the shrimp with paprika, allspice, garlic powder, onion powder, thyme, black pepper, and salt until well coated.
- Cook the Shrimp: Heat olive oil and butter in a large skillet over medium-high heat. Add garlic and Scotch bonnet peppers, and sauté for 1 minute until fragrant. Add the seasoned shrimp and cook for 2–3 minutes per side until pink and cooked through.
- Finish the Dish: Pour in lime juice and water, stirring to coat the shrimp in the spicy mixture. Simmer for 1–2 more minutes until slightly thickened. Garnish with parsley or scallions and serve hot.
Notes
- Scotch bonnet peppers are very hot—use gloves when handling and adjust quantity based on heat tolerance.
- This dish is traditionally served as street food with bread or crackers but also pairs well with rice or plantains.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
Nutrition
- Serving Size: 1/4 lb shrimp
- Calories: 210
- Sugar: 1g
- Sodium: 470mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 165mg
