Hey foodies! I’m excited to share my favorite recipe for making that mouth-watering Jamaican pepper shrimp you’ve been craving. As someone who’s spent years perfecting this recipe, I can tell you it’s easier than you think to recreate this popular Caribbean street food right in your kitchen.
What Makes Jamaican Pepper Shrimp Special?
Before we dive into the recipe, let’s talk about what makes this dish unique. Jamaican pepper shrimp is a fiery street food that originated in Middle Quarters, near the Black River. What sets it apart is its:
- Vibrant red color (traditionally from annatto, not artificial coloring)
- Spicy kick from Scotch bonnet peppers
- Shell-on cooking method that locks in flavor
- Perfect balance of heat and seasoning
Ingredients You’ll Need
For the Shrimp:
- 2 lbs large shrimp (head-on preferred, but optional)
- 2-3 Scotch bonnet peppers
- 4-5 garlic cloves, minced
- 1 medium onion, finely chopped
- 2 scallions, chopped
- 4-5 sprigs fresh thyme
- 6-8 allspice berries (pimento seeds), crushed
For the Seasoning:
- 1 tablespoon annatto powder
- 1 teaspoon paprika
- 2 teaspoons seafood seasoning
- 1 tablespoon white vinegar
- 2 tablespoons vegetable oil
- Salt to taste
Step-by-Step Instructions
1. Prep Work (15 minutes)
- Clean your shrimp but keep shells on
- Devein shrimp using a toothpick (keeps shells intact)
- Pat dry with paper towels
- Finely chop all aromatics
2. Marination (30 minutes)
- In a large bowl, combine shrimp with:
- Chopped aromatics
- Seasonings
- Oil
- Crushed allspice
- Mix well and let sit for 30 mins (don’t exceed 1 hour!)
3. Cooking Process (10-15 minutes)
1. Heat oil in large skillet over medium-high heat2. Add marinated shrimp mixture3. Cook 2-3 minutes until shrimp starts turning pink4. Add vinegar and 2 tablespoons water5. Cover and cook 2 minutes6. Uncover, stir, and cook until done (about 2-3 more minutes)Pro Tips from My Kitchen
-
Heat Level Control:
- Leave Scotch bonnets whole for mild heat
- Chop with seeds for maximum heat
- Remove seeds for medium heat
-
Substitutions:
- Can’t find Scotch bonnets? Use habaneros
- No fresh thyme? Use 1/2 teaspoon dried
- Annatto powder alternative: paprika + turmeric
-
Shell Talk Keep those shells on! They
- Protect shrimp from overcooking
- Add extra flavor
- Create that authentic texture
Common Mistakes to Avoid
- Don’t overcook! Shrimp cooks super quick
- Never marinate longer than 1 hour
- Don’t skip the vinegar – it’s crucial for flavor
- Avoid overcrowding your pan
Serving Suggestions
We love serving our pepper shrimp with:
- Festival (traditional Jamaican dumplings)
- Hard dough bread
- Rice and peas
- Fried plantains
Storage Tips
- Keeps in fridge: up to 3 days
- Store in airtight container
- Reheat gently on stovetop or in oven
- Not recommended for freezing
Final Thoughts
I gotta tell ya making Jamaican pepper shrimp at home is totally worth it! Sure it might not be exactly like what you’d get from those roadside vendors in Middle Quarters, but it’s pretty darn close. Plus, you can adjust the heat level to your liking – something you can’t do when buying it on the street!
Remember the key to nailing this recipe is respecting the cooking time and not being shy with those seasonings. Trust me once you’ve made this a couple times, you’ll be serving up restaurant-quality pepper shrimp that’ll have your friends begging for the recipe!
Now, who’s ready to get cooking? 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?
Jamaican Pepper Shrimp Recipe
At first glance, if you are a “foreigner”- as we call tourists – you may think they are langoustine or crayfish because of the intense red color, and the fact that heads and shells and feeler are all intact but truth is, that they are mutton dressed as lamb- salty, extremely peppery, and superbly tasty shrimp amped up in loads of red food colouring. Practically every Jamaican loves Pepper Shrimp- except those who don’t because well they don’t eat shellfish for one reason or another. NO one ever complains about the biting heat from the seeds of scotch bonnet peppers laced shrimp. You learn to eat them without touching your lips and you learn that there is indeed a right and a very wrong way to swallow heavily peppered food.
But seriously, as Ackee and Saltfish is the national dish of my flavourful island home, Pepper Shrimp would equally earn its place as the national snack… if ever there was such an official title. Since the National Hertiage Trust and the Institute of Jamaica have yet to come up with this nomenclature, I hereby grant such powers to myself and declare that Chef and Steward has been vested with the cultural authority to record the modern culinary landscape and I hereby mark the commencement of said powers with the pronouncement that Pepper Shrimp is the National Snack of Jamaica, according to the Chef and Steward, Trustees of Jamaican Food Culture, Order of the Belly (OB).
Back in my day… before the Jamaican dollar devalued, they sold in bags for like 10 and 20 dollars maybe up to 50. Jamaican kids eat this thing like how Americans eat chips. Think of it as jerky… salty, spicy and totally keto snack. And hella moreish!
When Gary from Highnoon Spice reached out to me and sent me a tub of his Jamaican Scotch Bonnet Seasoning, I immediately thought of Pepper Shrimp. Please do not make the mistake I did. Out of sheer eagerness for this completely revolutionary product, I took a whiff of the bottle. Bad idea. I knew better, but I really wasn’t thinking. Take my advice, resist that urge! At least wait to apply the authentic, Jamaican grown powdered scotch bonnet seasoning on actual food marinades, then smell once they are sticking to the surface of your meat, fish, poultry or vegetables. As an expatriate Jamaican, this seasoning has COMPLETELY changed the flavour of my cooking…. allowing my food to amp up on more authentic flavours than I would from peppers (habaneros and otherwise) source outside Jamaica. This recipe also features Highnoon Spice Caribbean Red Pepper Seasoning. It also features very few ingredients and makes a great make ahead dish as you can make it the day before and event and keep it in the refrigerator. This is usually made with the whole shrimp-heads, shells and feelers but I bought this fresh from a lovely Dominican fishing family and they had already removed the heads. If you are not squeamish about the heads, by all means cook them whole. If so, this may be more appealing to you or your non-Caribbean guests.
Jamaican Style Pepper Shrimp| THE RAINA’S KITCHEN
FAQ
How do you cook Jamaican pepper shrimp?
Be sure to get your hands on the key ingredients: annatto and hot peppers. You may use either Annatto powder or Annatto oil to give the shrimp the color we are so familiar with. The Jamaican pepper shrimps are cooked with the heads and shells on. If you can’t find shrimp with the heads on, look for “peel and eat” shrimp in your grocery store.
Are Jamaican hot pepper shrimp spicy?
If you season them just right, Jamaican hot pepper shrimp, also known as pepper prawns, are spicy and full of flavor. Please keep in mind that this is MY take on the recipe and how I like to make it. Jamaican pepper shrimp is a brightly colored deliciously spicy shrimp dish that originates from the island nation of Jamaica.
Can you make pepper shrimp at home?
For those who want to make pepper shrimp at home, the vivid color can be the hardest element to replicate, since it’s produced by a combination of the cooked shells, the intense number of crushed Scotch bonnet peppers, and, often, a dose of red food coloring.
What peppers are in Jamaican pepper shrimp?
The Scotch Bonnet pepper is the key ingredient in Jamaican pepper shrimp, adding a fiery kick and distinctive flavour. Be aware, they pack a powerful punch! If you can’t find them, substitute habanero peppers (use less for similar heat) or jalapeños for a milder option.
Does Jamaican pepper shrimp need salt?
If you are using all purpose seasoning, you may not need salt. You can taste the shrimp for salt and adjust if necessary. How to make Jamaican Pepper Shrimp. Jamaican pepper shrimp is a very delicious sea food and it is best to serve it in lunch. The shrimp are cooked with the heads and shells on.
How long do Jamaican pepper shrimp last?
Leftover Jamaican pepper shrimp can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat until warmed through. What is a Scotch Bonnet pepper?