Hey foodies! Today I’m super excited to share my absolute favorite pepper shrimp recipe that’ll make your taste buds dance! After trying countless versions and experimenting in my kitchen, I’ve combined traditional Caribbean techniques with some modern twists to create this amazing dish. Let’s dive right in!
What You’ll Need
Main Ingredients:
- 2 lbs fresh shrimp (with heads on if possible)
- 2-3 Scotch bonnet peppers (adjust based on how brave you’re feeling! )
- 2 bell peppers
- 2 scallions
- 2 cloves garlic
- 1/4 onion
- Fresh thyme leaves (about 5 sprigs worth)
The Secret Seasoning Mix:
- 1 tbsp corn starch
- 1 tbsp annatto powder (plus 1 extra tsp for the pan)
- 1 tsp Sriracha powder
- 7 pimento seeds (crushed)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp all-purpose seasoning (or Maggi Fish Season-Up if you can find it!)
Step-by-Step Cooking Guide
1. Prep Work (10 mins)
First things first, let’s get everything ready:
- Clean and pat dry your shrimp
- Finely chop your onions, garlic, and scallions
- Crush those pimento seeds
- Get your thyme leaves ready
2. The Marinade Magic (5 mins)
In a large bowl:
- Toss your shrimp with the cornstarch, salt, and black pepper
- Add all chopped aromatics
- Mix in annatto powder, Sriracha powder, and crushed pimento
- Add thyme leaves
- Give everything a good mix until shrimp are well-coated
3. The Cooking Process (10-15 mins)
-
Heat your skillet and add
- 1 tablespoon oil
- 1 teaspoon annatto powder
-
Once the pan’s hot:
- Add your seasoned shrimp
- Pour in 2 tablespoons water
- Cover the pan
-
The Flip:
- After about 3 mins (when shrimp start turning pink), flip them
- Cook another 6 mins until shells are pink on both sides
Pro Tips From My Kitchen!
-
Don’t Overcrowd If you can’t fit all shrimp in one layer, cook in batches Each shrimp needs to touch the pan!
-
Heat Level: I usually keep it medium-high. You want that nice sizzle without burning the spices.
-
Shell Game While some folks prefer peeled shrimp keeping the shells on adds AMAZING flavor. Plus, it’s more authentic!
-
Serving Suggestions:
- Steamed rice
- Crusty bread
- Fresh lime wedges
- Cold beer (hey, it’s optional but recommended! )
Troubleshooting Common Issues
Sometimes things don’t go as planned, so here’s what to do if:
- Too Spicy: Remove scotch bonnet peppers early and add a pat of butter
- Too Dry: Add 2-3 more tablespoons of water
- Not Colorful Enough: Add a bit more annatto powder next time
Why This Recipe Works
I’ve made this recipe countless times, and lemme tell you why it’s foolproof:
- Quick cooking time (under 30 mins total)
- Simple ingredients you can find anywhere
- Flexible spice levels
- Works with any size shrimp
Storage Tips
If you somehow have leftovers (which rarely happens in my house!):
- Store in airtight container
- Keep refrigerated up to 2 days
- Reheat gently in pan with a splash of water
Final Thoughts
Making pepper shrimp isn’t rocket science – it’s all about getting those flavors to blend perfectly! Whether you’re cooking for family, friends, or just treating yourself, this recipe’s gonna be a hit. Trust me, I’ve served this at countless gatherings and people always beg for the recipe!
So what’re you waiting for? Get in that kitchen and start cooking! And hey, drop me a comment below if you try this recipe – I’d love to hear how it turned out for you! ️
Would you like me to explain or break down any part of this recipe in more detail?
HOW TO MAKE JAMAICAN PEPPER SHRIMP
- In a large BOWL toss the raw shrimp with all the seasonings – the scotch bonnet pepper.
- Then in a large skillet add 2 tbsp of palm oil and bring to high heat
- Toss in the coated shrimp, and scotch bonnet pepper and cook over low- medium heat till the shrimp is cooked.
- Smash the scotch bonnet pepper with a fork for some more spice if desired and toss.
- Serve hot immediately with some diced limes.
Looking for some more tasty Jamaican recipes?
I am so thrilled you are reading one of my recipes, if you made this recipe I’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
- 15 Large Raw Shrimp with the shells on
- 2 tbsp of palm oil or butter
- 2 tbsp of thyme
- 1 tsp fresh garlic
- 1 tsp fresh ginger
- 1 scotch bonnet pepper
- pinch of paprika
- pinch of cayenne pepper
- 1/2 lime diced
- In a large BOWL toss the raw shrimp with all the seasonings – the scotch bonnet pepper.
- Then in a large skillet add 2 tbsp of palm oil and bring to high heat
- Toss in the coated shrimp, and scotch bonnet pepper and cook over low- medium heat till the shrimp is cooked.
- Smash the scotch bonnet pepper with a fork for some more spice if desired and toss.
- Serve hot immediately with some diced limes.
This recipe for Jamaican Pepper Shrimp gets it’s heat from the scotch bonnet pepper along with a pinch of cayenne.
Jamaican black pepper shrimp is one of those recipes that can be often found alongside Jamaican rice and beans.
I like to have them just like this though. As a high proteins snack, which often fills me right up and allows me to go on with my busy day.
This recipe is popular in Jamaica and can be found sold on the street side by the locals. In Jamaica however, they make these shrimp twice as spicy as I do.
If you want them EXTRA spicy simply add 1/2 tsp of cayenne pepper to this recipe and that will do the trick. Or one extra scotch bonnet pepper during the cooking process.
Jamaican Pepper Shrimp is often served on the side streets of most places in Jamaica. Years ago I went there with my family and stopped at one of the street stalls where Woman where selling small plastic bags of this.
I was having a hankering for it. And since it cannot be ordered through skip the dishes etc. I had to make it myself last week and now I’m sharing that recipe here with you all.
If you love spicy food your going to love this recipe for Jamaican Black Pepper Shrimp.
Jamaican Style Pepper Shrimp| THE RAINA’S KITCHEN
FAQ
What are the ingredients in Trinidad pepper shrimp?
Ingredients – 12 shrimp cleaned 1 tsp ginger and garlic 1 tbsp Avocado oil 1 tsp chinese seasoning 1/2 bell pepper chopped 1/2 onion chopped 1 scallion chopped 1/4 cup ketchup 1 tsp shaoxing Wine 1 tsp sesame oil 1 tsp pepper soy sauce 1 scotch bonnet chopped or long hot peppers 1/2 tsp sugar Handful woodear mushrooms …