Jamaican Pepper Shrimp

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!

Course Appetizer

Cuisine Jamaican

Keyword jamaican pepper shrimp

Prep Time 10

Cook Time 10

Total Time 25

Servings

Calories 127kcal

Author Tanya

Ingredients

1 pound shrimp head-on, deveined (not peeled), or peel and eat shrimp
2 Scotch Bonnet chili peppers stemmed and minced (wear gloves), or habanero peppers
1 tablespoon all-purpose seasoning
2 teaspoons ground annatto
2 teaspoons ground allspice
¾ cup shrimp stock plus more as needed
¼ cup finely diced yellow onion
2 cloves garlic minced
2 tablespoons white vinegar
3 sprigs fresh thyme
Salt to taste

Instructions

In a medium bowl, combine shrimp with minced Scotch Bonnet peppers, all-purpose seasoning, ground annatto, and grounf 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.

Nutrition