If you’re after a dish that packs bold heat, vibrant color, and pure Caribbean energy, Jamaican Spicy ‘Pepper’ Shrimp is about to light up your table! This dish gathers juicy, shell-on shrimp tossed with fragrant herbs, fiery Scotch bonnet, and earthy island spices as a tribute to Jamaica’s lively food scene. Ten minutes is all it takes to transform simple ingredients into a steaming platter of plump shrimp, locked with flavor and a welcome kick. Whether you’re seeking a dinner party showstopper or a punchy meal for two, Jamaican Spicy ‘Pepper’ Shrimp guarantees bright flavors and serious fun in every bite.
Ingredients You’ll Need
Gathering the ingredients for Jamaican Spicy ‘Pepper’ Shrimp couldn’t be simpler, but each has a purpose: building flavor, creating irresistible color, and giving this dish its unmistakable spicy-sweet character. Pay attention to freshness here—every element, from the shrimp to the thyme, sparks a little magic!
- Shrimp, shell-on and deveined: The shells lock in juicy flavor and protect the shrimp during cooking, giving you that classic texture and taste.
- Vegetable oil: A neutral oil that allows all the fiery spices and aromatics to shine without overshadowing them.
- Unsalted butter: Adds rich, rounded flavor and helps mingle the spices beautifully.
- Garlic cloves, minced: Infuses the oil and butter with warm, garlicky depth in every bite.
- Scallions, chopped: These subtle onions bring pops of color and a gentle crunch.
- Fresh thyme leaves: Earthy-impossible-to-substitute herbal notes that define Jamaican cuisine.
- Scotch bonnet pepper, finely chopped: Brings signature heat and fruity complexity—handle with care (and maybe gloves!).
- Paprika: Lends bright color and mild smokiness to every shrimp, making the plate irresistible.
- Ground allspice: Adds sweet, warm undertones echoing Jamaica’s famous jerk seasoning.
- Cayenne pepper: Another layer of heat for those who love their shrimp with attitude.
- Black pepper: Sharpens all the flavors—don’t skip it!
- Salt: Ties everything together and enhances every other spice.
- Juice of 1 lime: The ultimate finishing touch, balancing all the heat with sharp freshness.
- Water: Helps create a glossy, lip-smacking sauce that clings to each shrimp.
How to Make Jamaican Spicy ‘Pepper’ Shrimp
Step 1: Prep the Shrimp
Give your shrimp a quick rinse under cold water and then dry them well with some paper towels. This extra step helps spices cling and gives you that beautiful, even sear when they hit the pan. Keep the shells on—they’ll soak up all the tasty spices and deliver juicy flavor. If you really can’t stand shells, go ahead and peel them, but the extra effort is worth it!
Step 2: Season the Shrimp
In a large mixing bowl, sprinkle your shrimp with paprika, ground allspice, cayenne, black pepper, and salt. Gently toss until every shrimp gleams with a vibrant cloak of seasoning. This is where the spice magic starts, so be generous and get every shrimp covered!
Step 3: Sauté the Aromatics
Heat both the vegetable oil and butter together in a big skillet over medium heat. Once the butter melts and begins to bubble, toss in your minced garlic, chopped scallions, fresh thyme, and that fiery Scotch bonnet. Stir and sauté for just 1 to 2 minutes. When your kitchen smells like you just landed in Jamaica, you know you’re ready!
Step 4: Cook the Seasoned Shrimp
Add your seasoned shrimp to the fragrant skillet, laying them out in an even layer. Let them cook for 2 to 3 minutes on each side—don’t crowd the pan. You’ll see the shrimp shells turn lipstick-pink and the inside turn opaque. Resist the urge to overcook; just as soon as both sides are pink, they’re perfect!
Step 5: Make It Saucy and Finish
Pour the water and squeeze in the fresh lime juice over your sizzling shrimp. Use a wooden spoon to gently stir everything together and let it all simmer for an extra 2 minutes. The sauce thickens ever so slightly, clinging to your shrimp like a spicy cloak. Once you’re satisfied—taste for seasoning if you like—take the pan off the heat. Serve immediately while piping hot, letting all the freshness and heat hit the table at once!
How to Serve Jamaican Spicy ‘Pepper’ Shrimp
Garnishes
Give your Jamaican Spicy ‘Pepper’ Shrimp a final sprinkle of chopped scallions, a scatter of extra fresh thyme, or even thinly sliced lime wedges. Not only do these make the platter pop with color, but the extra herbs and fresh citrus really brighten the plate, setting those flavors alight.
Side Dishes
Island classics like sweet festival bread, fluffy steamed rice, or a big green salad work wonders alongside this spicy seafood dish. If you want to keep it light, serve your shrimp over a bed of crisp lettuce—the heat of the shrimp will gently wilt the greens, creating a dreamy warm salad. Jamaican Spicy ‘Pepper’ Shrimp also loves plantain chips or tostones for a crunchy twist!
Creative Ways to Present
Try piling the glistening shrimp onto a family-style platter right out of the skillet, shells and all, for a truly authentic island feast. Or skewer peeled shrimp right after cooking for party-ready finger food. If you’re feeling playful, serve in small paper cones (just like Jamaican street vendors do) for an extra punch of fun. However you plate it, this dish steals the show.
Make Ahead and Storage
Storing Leftovers
Cool leftover Jamaican Spicy ‘Pepper’ Shrimp to room temperature, then store in an airtight container in the refrigerator for up to two days. The flavors mellow nicely, and the shrimp remain plump if stored with a bit of the sauce.
Freezing
Shrimp aren’t at their best after freezing once cooked, but you can make these ahead—just be aware the texture may change a bit. If needed, freeze the cooled shrimp (with sauce) in a freezer bag for up to one month. Thaw overnight in the fridge for best results.
Reheating
To reheat, gently warm your Jamaican Spicy ‘Pepper’ Shrimp in a skillet over low heat, adding a splash of water or lime juice to help loosen the sauce and prevent overcooking. Alternatively, microwave in short bursts, stirring in between, but keep an eye to avoid rubbery shrimp.
FAQs
Can I make Jamaican Spicy ‘Pepper’ Shrimp less spicy?
Absolutely! For a milder version, simply remove the seeds and membrane from your Scotch bonnet pepper, or use half the amount. You can also substitute a milder chili, like jalapeño, for a gentle tingle instead of a fiery kick.
What’s the best kind of shrimp to use?
Large, shell-on shrimp are ideal for flavor and presentation. The shells help keep the shrimp juicy while they absorb all the spiced sauce. If shell-on isn’t available, peeled shrimp work too, just watch your cooking time!
Can I use dried thyme instead of fresh?
Fresh thyme has a brighter, more aromatic flavor, but if you’re in a pinch, use half the amount of dried thyme. Just add it along with the other spices for best results.
Is there a dairy-free option for this recipe?
Yes! Simply skip the butter and use all vegetable oil instead. The dish stays luscious and rich, and you won’t miss a beat of flavor—Jamaican Spicy ‘Pepper’ Shrimp is just as delicious dairy-free.
Do I have to devein the shrimp?
It’s strongly recommended for the best flavor and appearance, plus it makes peeling and eating more enjoyable. Most store-bought shrimp come deveined, but if not, it’s worth the extra minute or two.
Final Thoughts
I hope you’re as excited to cook up a batch of Jamaican Spicy ‘Pepper’ Shrimp as I am to share this favorite! This dish is fast, fiery, and bursting with the warm, vibrant flavors that make Jamaican cuisine Main Course. Give it a try, invite friends over, and turn any night into a mini-vacation. Enjoy every spicy, juicy bite!
Print
Jamaican Spicy ‘Pepper’ Shrimp Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
- Diet: Non-Vegetarian
Description
This Jamaican Spicy ‘Pepper’ Shrimp recipe brings a burst of Caribbean flavors to your table with a perfect balance of heat and seasoning. Juicy shrimp cooked in a flavorful blend of spices and aromatics make this dish a standout main course.
Ingredients
Shrimp:
- 1 pound large shrimp, shell-on and deveined
Seasoning:
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 4 garlic cloves, minced
- 2 scallions, chopped
- 2 teaspoons fresh thyme leaves
- 1 Scotch bonnet pepper, finely chopped (seeds removed for less heat)
- 1 teaspoon paprika
- 1/2 teaspoon ground allspice
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- juice of 1 lime
- 1/4 cup water
Instructions
- Rinse and Season Shrimp: Rinse shrimp and pat dry. Season with paprika, allspice, cayenne pepper, black pepper, and salt.
- Cook Aromatics: Heat oil and butter in a skillet. Sauté garlic, scallions, thyme, and Scotch bonnet pepper.
- Cook Shrimp: Add seasoned shrimp to the skillet. Cook until pink and cooked through.
- Simmer: Pour in water and lime juice. Let simmer for 2 minutes.
- Serve: Remove from heat and serve hot.
Notes
- This dish is traditionally served with the shell on for maximum flavor.
- Adjust the Scotch bonnet amount or substitute with habanero for similar heat.
- Serve with festival bread, rice, or over a bed of lettuce for a lighter option.
Nutrition
- Serving Size: 1/4 pound
- Calories: 180
- Sugar: 0 g
- Sodium: 690 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 165 mg
