How to Make Delicious Pepper Shrimp at Home

Pepper shrimp is a popular Jamaican dish that packs a spicy punch. Also known as “janga” shrimp, it gets its name from the liberal use of scotch bonnet peppers that give it a fiery kick. This brightly colored seafood dish has a devoted following thanks to its big, bold flavors.

While traditionally made with river shrimp caught fresh from the Black River in Jamaica pepper shrimp is commonly prepared with regular shrimp as well. It’s easy to make at home with just a few simple ingredients. Read on to learn all about how to make authentic pepper shrimp that will transport your taste buds to the Caribbean.

Overview of Pepper Shrimp

Pepper shrimp is characterized by its vibrant red-orange color and intense spiciness. Whole shrimp are cooked in a flavorful broth containing scotch bonnet chiles, herbs, spices, and aromatics. The shrimp soak up the sauce as they cook, taking on a beautiful reddish hue and plenty of heat.

In Jamaica, this dish is popularly sold by street food vendors. The shrimp cook in large pots over open flames by the roadside, infusing them with a smoky aroma. Vendors dish out steaming portions, sometimes served over plain white rice to temper the heat.

While traditionally made with freshwater river shrimp, regular shrimp work equally well. Large shrimp with the shells left on are ideal, as the shells impart flavor and color as they simmer. Leaving the shells on also enables you to eat pepper shrimp with your hands, peeling and devouring each shrimp straight from the shell.

Scotch Bonnet Peppers Give Pepper Shrimp Its Heat

The starring ingredient in pepper shrimp is the scotch bonnet pepper, a variety of chili pepper native to Jamaica. Growing 2-3 inches long, these wrinkly peppers pack a real punch, rating 100,000-350,000 Scoville heat units on the spice scale. That’s hotter than most jalapeño and habanero peppers!

It’s the scotch bonnet that gives pepper shrimp its signature spicy kick. These chiles impart a fruity, tropical heat that slowly builds. Recipes call for several whole scotch bonnets added to the broth, infusing it with flavor. The shrimp soak this up as they gently simmer.

For milder heat, remove the seeds and white ribs before adding the peppers to the pot. Leaving them in brings the full force of the scotch bonnet. You can also adjust the spiciness by using more or less chiles.

If you can’t find scotch bonnets, substitute with habanero peppers. Just use less, as habaneros tend to be hotter. For even less heat, use 1-2 serrano or jalapeño peppers instead.

Traditional Cooking Method for Pepper Shrimp

There are a few different ways to cook pepper shrimp, but here is the traditional Jamaican method:

Marinate the shrimp: Combine peeled, deveined shrimp with chopped scotch bonnets, garlic, herbs, and spices. Let sit 10-30 minutes.

Make the broth: Sauté aromatics like onion, garlic, and bell pepper. Add water or stock, scotch bonnets, allspice, thyme, and vinegar. Simmer 15 minutes.

Add the shrimp: Nestle the marinated shrimp into the simmering broth. Poach gently until opaque, 2-3 minutes.

Finish with butter (optional): Stir in a knob of butter right before serving, to add richness.

The initial marinade helps flavor and color the shrimp. Poaching them gently in the flavorful, peppery broth infuses them with the sauce. Finally, butter provides a nice richness to balance the heat.

Tips for Making Pepper Shrimp at Home

Recreating authentic pepper shrimp at home is easy to do. Here are some top tips:

• Use large shrimp with the shell on for the best flavor and presentation. Peel them at the table.

• Control the heat by seeding the scotch bonnets, using less, or substituting a milder pepper.

• Marinate the raw shrimp first to start infusing flavor.

• Simmer the broth before adding shrimp, to develop richness.

• Poach the shrimp gently to prevent overcooking. They just need 2-3 minutes.

• Use annatto oil or food coloring for an authentic orange-red hue.

• Serve over rice to mellow the heat. Offer hot sauce for those who want extra spice.

Step-by-Step Instructions

Follow this easy step-by-step guide for killer pepper shrimp made right:

Ingredients

• 1 pound large shell-on shrimp
• 3 scotch bonnet peppers, stems removed
• 1⁄2 red bell pepper, diced
• 1⁄2 yellow onion, diced
• 4 garlic cloves, minced
• 4 sprigs fresh thyme
• 1 tablespoon vegetable oil
• 1 1⁄2 teaspoons kosher salt
• 1 1⁄2 teaspoons annatto powder
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon onion powder
• 1 1⁄2 cups water
• 6 allspice berries
• 2 tablespoons vinegar

Directions

1. Peel, devein, and rinse the shrimp. Leave the shells on.

2. Seed the scotch bonnets for milder heat. Chop into pieces.

3. Combine the shrimp, scotch bonnets, bell pepper, onion, garlic, thyme, oil, salt, annatto powder, garlic powder, and onion powder in a bowl. Mix well and let marinate for 30 minutes.

4. Transfer the shrimp mixture to a pot, scraping off most of the solids back into the bowl.

5. Add the 1 1⁄2 cups water to the bowl with the solids. Pour this liquid into the pot.

6. Add the allspice berries to the pot. Bring to a simmer over medium heat.

7. Reduce heat, cover, and simmer for 15 minutes.

8. Stir in the vinegar. Nestle the shrimp into the broth in a single layer.

9. Cook uncovered for 2-3 minutes, until the shrimp are opaque.

10. Remove from heat and stir well. The shrimp will finish cooking in the residual heat.

11. Transfer the shrimp to a serving platter. Enjoy hot, with the flavorful broth for dipping.

Tips

• For a redder color, use annatto oil or a pinch of food coloring in the boil.

• For extra richness, swirl in a tablespoon of butter at the end.

• Serve over white rice to absorb the spicy broth.

• Refrigerate leftovers up to 3 days. Reheat gently before serving.

FAQs

Got questions about making pepper shrimp? Here are some common queries:

Are the shells edible?

Yes! The shells become tender during cooking and impart flavor. Just peel and eat the shrimp whole. Provide small dishes for discarded shells.

Can I use frozen shrimp?

Yes, thawed peeled frozen shrimp will work. But for best flavor, use fresh shrimp with the shells on.

What color should pepper shrimp be?

It ranges from bright orange to deep reddish pink, thanks to the peppers, shells, and annatto.

How hot should it be?

Traditionally it’s quite spicy. But you can control the heat to your tastes by adjusting the amount of scotch bonnets.

What’s the best shrimp size to use?

Opt for large shrimp, like jumbo or colossal. More surface area = more sauce flavor!

Tips for Choosing Shrimp

Since shrimp is the star ingredient, choose your seafood carefully:

• Buy fresh, not frozen: Fresh shrimp have better texture and flavor.

• Get shell-on shrimp: The shells add lots of flavor and color as they simmer.

• Select large shrimp: Jumbo, colossal, and extra colossal shrimp work best to soak up sauce.

• Check for quality: Shrimp should smell like the ocean, not fishy. Look for firm, shiny shells.

• Buy sustainable: Opt for wild-caught or responsibly farmed shrimp when possible.

While you can use any size shrimp, going for large varieties like jumbo will really make the dish. Their bigger size allows them to soak up more of that peppery sauce.

Substitutions & Add-Ins

Don’t have an ingredient for pepper shrimp? Try these easy substitutions:

• Scotch bonnets: Habanero, jalapeño, or serrano peppers
• Allspice berries: 1⁄2 teaspoon allspice powder
• Annatto powder: Paprika or turmeric for color
• Thyme: Oregano, marjoram, or basil

You can also add extra ingredients to the broth for more complexity:

• Diced carrot, celery
• Chopped cilantro
• Lime juice
• Splash of rum or coconut milk

Serving