Jamaican pepper shrimp is a vibrant, spicy seafood dish packed with bold Caribbean flavors. These head-on shrimp simmer in a fragrant Scotch Bonnet pepper sauce, coming together in just one pan. It’s a quick and flavorful snack with the perfect kick of heat!
Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
Shrimp is a protein I could enjoy every week. This spicy Jamaican pepper shrimp is a favorite in my recipe collection. Though it is usually a street food snack in Jamaica, I have found it makes a great main dish with some sides. The bright color and intense flavor profile make this dish a showstopper at any meal.
This recipe calls for a few unique ingredients, like annatto powder and head-on shrimp, but feel free to substitute these with what you have available. Use Sazon seasoning instead of annatto powder for a similar color and flavor, and if you prefer, swap head-on shrimp for peeled shrimp.
Ingredients Needed
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Shrimp: head-on, deveined (not peeled) shrimp, or peel-and-eat shrimp
- Peppers: Scotch Bonnet chili peppers, stemmed and minced (wear gloves). Scotch bonnets are hard to find, so feel free to sub with habanero peppers or jalapeño peppers.
- Seasonings: annatto (achiote) powder, all-purpose seasoning, ground allspice, and salt.
- Aromatics: garlic (minced), diced yellow onion, fresh thyme.
- Liquids: shrimp stock, white vinegar
Tools Needed
- Medium mixing bowl
- Dutch oven or large pan with lid
- Measuring spoons and cups
- Cutting board and knife
- Wooden spoon or spatula
- Slotted spoon
- Kitchen gloves (for handling hot peppers)
How to Make This Recipe
Step 1: In a medium bowl, combine the shrimp with the minced Scotch Bonnet peppers, annatto powder, all-purpose seasoning, and ground allspice.
Toss well to coat the shrimp evenly and let them marinate for 10 minutes.
Step 2: Heat a Dutch oven or large pan over medium heat. Add the shrimp stock and bring it to a gentle simmer.
Stir in the diced onion and minced garlic, cooking for about 2 minutes until softened and fragrant.
Step 3: Add the seasoned shrimp and thyme sprigs to the pan. The shrimp won't be submerged in the liquid but spread them out in the pan as much as possible.
Cover and cook for 5–7 minutes, stirring occasionally, until the shrimp turn bright orange and are fully cooked.
Step 4: Stir in the white vinegar and let it cook for another minute. Taste and add salt as needed. Using a slotted spoon, transfer the shrimp to a serving plate. Drizzle some of the cooking liquid over the top and serve hot.
Spice Adjustments for Pepper Shrimp
- Milder Version: Use only one pepper or swap it with a milder chili like a Fresno or serrano pepper.
- Extra Heat: Add a dash of cayenne pepper or a spoonful of Scotch Bonnet pepper sauce for even more spice.
Storage Information
Store leftover pepper shrimp in an airtight container in the refrigerator for 3-4 days. For best results, reheat gently on the stovetop over medium-low heat until just warmed through. I don't recommend freezing this dish as the texture of the shrimp changes.
Serving Suggestions
This peppered shrimp pairs wonderfully with traditional Jamaican sides like:
- Festival (sweet fried dumplings)
- Fried plantains
- Fresh slices of hard dough bread to soak up the spicy sauce
Tanya's Top Tips
- Always wear gloves when working with Scotch Bonnet peppers! These are extremely hot and can cause serious irritation if they come in contact with your skin or eyes.
- Habanero peppers make a good substitute for Scotch Bonnet peppers, though they have a slightly different heat profile.
- If you want it spicier, use more Scotch Bonnet peppers and leave the membrane intact. For less spice, use fewer peppers and remove the seeds and membrane. You can also add some scotch bonnet pepper sauce for a very spicy dish.
- Don't overcook the shrimp—they cook quickly and can become rubbery if left too long.
FAQs
You can find this powder at International Grocery stores or online.
The color of pepper shrimp comes from Scotch bonnet peppers, paprika, and annatto, and the cooking process that enhances the vibrant red hue.
Jamaican Pepper Shrimp
Ingredients
- 2 Scotch Bonnet chili peppers stemmed and minced (wear gloves), or habanero peppers
- ¾ cup shrimp stock plus more as needed
- 2 teaspoons annatto achiote powder
- 1 tablespoon all-purpose seasoning
- 2 teaspoons ground allspice
- 2 tablespoons white vinegar
- 1 pound shrimp head-on, deveined (not peeled), or peel and eat shrimp
- 2 cloves garlic minced
- ¼ cup finely diced yellow onion
- 3 sprigs fresh thyme
- Salt to taste
Instructions
- In a medium bowl, combine shrimp with minced Scotch Bonnet peppers, annatto powder, all-purpose seasoning, allspice. Toss well to coat evenly and let marinate for 10 minutes.
- Heat a large pan over medium heat. Add the shrimp stock and bring to a gentle simmer. Stir in the diced onion and garlic, cooking until softened and fragrant, about 2 minutes.
- Add the seasoned shrimp and thyme sprigs, spreading the shrimp in the pan. Cover and cook for about 5–7 minutes, stirring occasionally, until the shrimp turn bright orange and are cooked through.
- Add the white vinegar, stir, and cook for another minute. Taste; add salt to taste. Using a slotted spoon, transfer the shrimp to a plate. Serve hot with some cooking liquid drizzled on top.
Notes
- If you want it spicier, use more Scotch Bonnet peppers and leave the membrane intact. For less spice, use fewer peppers and remove the seeds and membrane. You can also add some scotch bonnet pepper sauce for a very spicy dish.
- Don't overcook the shrimp—they cook quickly and can become rubbery if left too long.
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