This Jamaican hot pepper shrimp recipe will bring hot, spicy shrimp from the islands to your house for the whole family to enjoy.
Take a deep breath if you like Caribbean cooking and spicy food. This dish is surely going to please you. 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. Perfectly seasoned and seared shrimp are cooked in a flavor-packed broth infused with Scotch bonnet peppers herbs, spices, and vegetables. This dish captures all the vibrant flavors of Jamaican cuisine. Making it at home is easy, requiring just a few basic ingredients and steps. This article will provide a complete guide to making authentic Jamaican pepper shrimp.
Overview of Jamaican Pepper Shrimp
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Originated in Middle Quarters, Jamaica where freshwater shrimp are caught in the Black River
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Features tender shrimp cooked in a robustly flavored broth
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Gets its signature red color from annatto powder/oil and Scotch bonnet peppers
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Has a spicy heat level determined by how you prepare the Scotch bonnets
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Typically uses small, shell-on shrimp but works with larger shrimp too
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Fast and easy to make at home in 30-40 minutes
Ingredients Needed
For the shrimp:
- 1 lb large or jumbo shrimp, peeled and deveined
- 1 Tbsp annatto oil or vegetable oil
- 1 tsp annatto powder
- 1 1⁄2 tsp salt
- 1⁄2 tsp garlic powder
- 1⁄2 tsp onion powder
For the pepper sauce:
- 3 Scotch bonnet peppers, stemmed and seeded
- 1⁄2 yellow onion, diced
- 1⁄2 red bell pepper, diced
- 3 garlic cloves, minced
- 4 sprigs thyme
- 6 allspice berries
- 1 1⁄2 cups water
- 2 Tbsp white vinegar
Step-by-Step Instructions
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Prep the Scotch bonnets: Wearing gloves, remove stems and seeds for medium heat. For more heat, keep seeds.
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Marinate the shrimp: In a bowl, combine shrimp, diced onion, bell pepper, garlic, thyme, annatto oil, annatto powder, salt, and spices. Refrigerate 30 minutes.
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Make the sauce: Remove shrimp from marinade and set aside. Add water and allspice berries to marinade. Simmer 15 minutes.
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Cook the shrimp: Add vinegar to sauce. Add shrimp in a single layer and cook 2 minutes. Turn off heat, stir shrimp 2 more minutes until opaque.
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Serve: Transfer shrimp to a plate. Discard sauce. Serve shrimp warm, peeling at the table.
Tips for Success
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Use fresh, not previously frozen, shrimp for the best texture
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Make the sauce ahead of time for quicker cooking when ready to eat
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Adjust Scotch bonnet prep to control spice level to your taste
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Add more vinegar for a tangier sauce
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Garnish with sliced scallions, lime wedges, chopped cilantro
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Serve with rice, beans, fried plantains, and steamed veggies
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Substitute habanero or Thai chiles if Scotch bonnets are unavailable
Variations
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Use all annatto powder or oil for a deeper red color
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Use seafood stock instead of water for a richer sauce
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Finish with a pat of butter for silky texture
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Add diced carrots, green beans, or okra to the sauce
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Use a combination of shrimp and fish like tilapia or catfish
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Make it more saucy by thickening broth with cornstarch
Jamaican Pepper Shrimp FAQs
What type of shrimp is best? Shell-on shrimp hold up well but peeled works too. Go for large or jumbo shrimp.
Do I need fresh or frozen shrimp? Fresh is ideal but frozen shrimp thawed properly will still taste great.
Can I remove the shells after cooking? Yes, the shells help the shrimp absorb flavor but can be removed before eating if desired.
What drink goes well with this? An ice-cold Red Stripe beer is perfect! Ting grapefruit soda also pairs nicely.
Can I make it milder? Yes, prepare the peppers with no seeds, chop them instead of slicing, or use fewer peppers.
Can I prepare ahead? Yes, marinate the shrimp up to 24 hours ahead and make the sauce up to 3 days ahead.
Jamaican pepper shrimp is easy to recreate at home for a restaurant-quality meal. Vibrant, spicy, and full of flavor, this shrimp dish is a great way to add some island spice to your dinner table. Adjust the heat to your tastes and garnish with fresh herbs and vegetables. Pair it with rice, beans, and fried plantains for an authentic Jamaican feast.
What ingredients do I need to make the pepper shrimp?
Youll need about 3 scotch bonnets to suffice the heat. I know some of my readers will be dying to try this with no access to Caribbean peppers.
If this the case, alternatively, you can substitute scotch bonnet pepper with habaneros instead.
The ingredients you need to infuse the shrimp should mostly be prepared ahead of time. For this recipe, I used onion powder, garlic powder, black pepper, fresh garlic cloves, himalayan pink salt, allspice, sweet paprika, and thyme (I like to add more thyme to many Caribbean recipes).
Just allow it to penetrate for an hour or so, not several hours, thats not necessary.
Cooking the pepper shrimp
To cook the shrimp in very little water, use a heavy-duty pot like a dutch pot (also called a dutch oven).
The shrimp should only be cooked for 10 minutes (or until they turn pink) with the lid on the pot so that steam can cook them.
Shrimps can quickly turn into a rubber/tough texture, Im talking about in a matter of seconds. Despite using uncooked shrimp please be mindful of overcooking them.
Some people add red food colouring or annatto to their shrimp to yield a red hue. I dont do it but you can!!.
Yes, you can use frozen shrimp if that is more convenient. Just make sure to defrost and devain them prior to use.
You could also use cooked shrimp, but the cooking time will have to be cut down from 3 to 4 minutes so that the texture doesn’t change.
- Use my Seafood Seasoning instead if you want to change the seasoning.
- ½ teaspoon of annatto or more paprika, food coloring, or food coloring powder should do to turn your shrimp red.
- If you have never cleaned shrimp before, use this link as a guide.
- There’s no need to use a big clear bag to serve the shrimp like the vendors do.
- The original recipe doesn’t call for old bay seasoning, but I added it to this one.
- Add more scotch bonnet if you want more heat.
- Use chillis/harbenero/scorpion peppers if you cant get scotch bonnets
- It’s best to use raw shrimp with heads and tails instead of cooked ones.
- When cooking shrimp, keep an eye on them. When they turn pink, they’re done; the cooking time is just a guess.