Description
Jamaican Spicy ‘Pepper’ Shrimp is a vibrant and flavorful dish featuring succulent shrimp sautéed with aromatic spices, Scotch bonnet peppers, and a tangy soy-lime sauce. This quick and easy recipe brings a taste of the Caribbean to your table, perfect for a spicy seafood lover’s meal.
Ingredients
Scale
Shrimp and Marinade
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil or vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 Scotch bonnet peppers, seeds removed and finely chopped (adjust based on heat preference)
- 1 tablespoon fresh ginger, grated
- 1 teaspoon allspice (pimento)
- 1/2 teaspoon thyme, dried or fresh
- 1/2 teaspoon ground black pepper
- 1 tablespoon brown sugar
- 1/4 cup soy sauce
- 1/4 cup lime juice
- 1/2 cup water or seafood broth
- Salt to taste
- Fresh cilantro or parsley, chopped (optional, for garnish)
Instructions
- Heat Oil and Sauté Aromatics: In a large skillet, heat the olive or vegetable oil over medium heat. Add the finely chopped onion, minced garlic, and grated fresh ginger. Sauté for 2-3 minutes until the onions soften and the mixture becomes fragrant, creating a flavorful base for the dish.
- Add Spices and Peppers: Stir in the finely chopped Scotch bonnet peppers, allspice, thyme, black pepper, and brown sugar. Mix well to combine all the ingredients, and cook for an additional minute to help release the bold flavors of the spices and peppers.
- Cook the Shrimp: Add the peeled and deveined shrimp to the skillet. Cook them for 2-3 minutes, stirring occasionally, until they start to turn pink, indicating they are partially cooked.
- Add Sauce Ingredients and Simmer: Pour in the soy sauce, lime juice, and water or seafood broth. Stir everything together and let the shrimp simmer gently for 5-7 minutes until they are fully cooked through and the sauce slightly thickens. Taste and adjust salt as needed.
- Finish and Garnish: Once the shrimp are cooked and the sauce has reduced slightly, remove the skillet from heat. Garnish the dish with freshly chopped cilantro or parsley to add a fresh, herbaceous note.
- Serve: Serve the spicy Jamaican shrimp hot, accompanied by rice, fresh bread, or a crisp salad to balance the heat and flavors.
Notes
- Adjust Scotch bonnet peppers to control the spice level as they are very hot.
- Using seafood broth instead of water enhances the savory depth of the sauce.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Shrimp cooks quickly, so avoid overcooking to keep them tender and juicy.
- This dish pairs well with steamed white rice or fried plantains.
