Jamaican pepper shrimp — shrimp marinated with scotch bonnet, annatto and allspice, then simmered in a fiery, fragrant stock. Bold, spicy street-food flavour.
Jamaican pepper shrimp is fiery, fragrant street food — shrimp cooked in a punchy blend of scotch bonnet, allspice and annatto until bright orange and full of flavour. Sold by the bagful at roadside stands, it's bold, addictive and not for the faint-hearted. Serve it hot with the spicy cooking liquid spooned over.
Prep 15 min
Cook 10 min
Total 25 min
Easy
- 1 lb Shrimp
- 2 chopped Scotch Bonnet
- 1 tablespoon All-Purpose Seasoning
- 2 tsp Ground Annatto
- 2 tsp Allspice
- 3/4 cup Shrimp Stock
- 1/4 cup Onion
- 2 cloves minced Garlic
- 2 tablespoons White Vinegar
- 3 sprigs Thyme
- To taste Salt
Video
Preparation
- In a medium bowl, combine the shrimp with the minced scotch bonnet, all-purpose seasoning, ground annatto and allspice. Toss to coat and marinate for 10 minutes.
- Heat a large pan over medium heat, add the shrimp stock, and bring to a gentle simmer. Stir in the onion and garlic and cook until softened and fragrant, about 2 minutes.
- Add the seasoned shrimp and thyme sprigs, spreading the shrimp out, then 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 and season with salt. Transfer the shrimp to a plate with a slotted spoon and serve hot with some cooking liquid drizzled over.
Tips from the ZestyPlate Kitchen
- Marinate the shrimp briefly so the spices and scotch bonnet really penetrate.
- Annatto gives the signature bright orange-red colour, so don't skip it if you can find it.
- Cook the shrimp just until bright and opaque — they only need a few minutes.
- Finish with a splash of vinegar to lift and balance the heat and spice.
Frequently Asked Questions
Traditionally very spicy — scotch bonnet is the star. Reduce the amount for a milder version, but some heat is essential to the dish.
Ground annatto (achiote) is a mild spice prized mainly for its vivid orange-red colour. It gives pepper shrimp its signature look.
Traditionally pepper shrimp is cooked and eaten in the shell, which holds flavour. Peel them first if you prefer easier eating.
It's best fresh, but keeps for a day or two chilled and is often eaten cold or at room temperature as a snack.
