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Caribbean Food Recipes (Pepper Shrimp)

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  • Author: Hazel Roddy
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 4 servings 1x


This Jamaican roadside snack, steamed in a flavorful aromatic broth with onion, garlic, allspice, thyme, and plenty of spicy Scotch bonnet peppers, can now be made right in your kitchen.


  • 3 Scotch bonnet chile peppers (about 3/4 ounce; 20g)
  • 1 pound (455g) large shell-on shrimp, preferably head-on, rinsed
  • Half of 1 medium (8-ounce; 225gred bell pepper, stemmed, seeded, and finely diced
  • Half of 1 medium (8-ounce; 225gyellow onion, finely diced
  • 4 sprigs fresh thyme
  • 3 medium garlic cloves, minced
  • 1 tablespoon (15ml) annatto oil or neutral oil such as vegetable oil
  • 1 1/2 teaspoons (6g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight, plus more if needed
  • 1 1/2 teaspoons (6gannatto (achiote) powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 1/2 cups (355mlwater
  • 2 tablespoons (30ml) distilled white vinegar
  • 6 allspice berries


  1. Prepare Scotch bonnet peppers while wearing latex gloves; the preparation will depend on your heat tolerance. Stem and chop or slice peppers, keeping seeds and white pith, for a very spicy heat; stem and seed peppers, then chop or slice, for a medium heat; and leave peppers whole, including stems, for a mild heat.
  2. Add shrimp, Scotch bonnets, bell pepper, onion, thyme, garlic, annatto oil (or neutral oil), salt, annatto powder, garlic powder, and onion powder to a medium mixing bowl. Stir everything together thoroughly. Refrigerate for at least 30 minutes and up to overnight, covered with plastic wrap.
  3. Scrape aromatic vegetables and herbs from shrimp with a gloved hand and set shrimp aside in a clean bowl. Pour the vegetable marinade into a stainless-steel skillet large enough to hold the shrimp in a single layer.
  4. Bring to a simmer over medium heat, then add allspice berries and cook for 15 minutes, covered.
  5. Turn the heat down to medium-low and add the shrimp in a single layer to the skillet. Cook for 2 minutes, covered.
  6. Turn off the heat, cover, and continue to stir until the shrimp are just cooked through and no longer translucent, about 2 minutes. If desired, season with additional salt.
  7. Place the shrimp on a serving plate and set aside to cool slightly. Cooking liquid and vegetables should be discarded. Serve the shrimp warm or at room temperature, with the peeling done at the table.



  • Category: Side Dish
  • Method: none
  • Cuisine: Jamaican


  • Serving Size: 4 servings
  • Calories: 271kcal
  • Sugar: 19g
  • Sodium: 1235mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Carbohydrates: 39g
  • Fiber: 11g
  • Protein: 20g
  • Cholesterol: 143mg

Keywords: Shrimp recipe, pepper shrimp recipe, easy pepper shrimp recipe, pepper shrimp