Authentic Jamaican Pepper Shrimp (Spicy Scotch Bonnet Shrimp)

Authentic Jamaican Pepper Shrimp (Spicy Scotch Bonnet Shrimp) are fiery shell-on shrimp stewed in a scotch bonnet sauce with garlic, pimento and fresh herbs. A beloved Jamaican street food made simple at home in 30 minutes!

Craving succulent shrimp? Then try more Jamaican shrimp recipes like this Jamaican Curry Shrimp and Honey Jerk Shrimp next!

What is Jamaican Pepper Shrimp?

Jamaican pepper shrimp is a beloved Caribbean street food with Chinese-Jamaican roots. Shell-on shrimp are stewed in a fiery scotch bonnet-based sauce with garlic, pimento, and fresh herbs until deeply fragrant and vibrantly red.

The dish is most famously associated with Middle Quarters, a small town in St. Elizabeth parish, where roadside vendors have been selling pepper shrimp in small plastic bags for decades. It’s a roadside staple, the kind of food you pull over for on a drive across the island.

Traditionally, the shrimp are cooked with the shell on (and sometimes the head too), which locks in moisture and intensifies the flavour. Red food colouring is often added by vendors for that signature vivid hue. In this recipe, we use annatto powder instead for a natural, earthy alternative.

Here’s Why You’ll Love this Pepper Shrimp Recipe

• Quick & Easy: I love making shrimp recipes because they never take long. It takes just 30 minutes to make this one!
• Beautiful Presentation: Want to impress a group? Serve these at your next gathering. The fiery red colour is aesthetically pleasing so it looks just as good as it tastes. And we avoid artificial food colouring by using annatto instead.
• Versatile: Serve it as an appetizer, or a main course. You can even add it to salads and sandwiches, so it works for different occasions and meals.

How Spicy is This? (Heat Level Guide)

Scotch bonnet peppers bring fruity, floral heat that’s uniquely Jamaican and totally adjustable.

• Mild: ½ scotch bonnet, fully deseeded and white inner membrane removed. All the flavour, minimal burn.
• Medium: 1–2 scotch bonnets, deseeded with a few seeds left in. Bold but balanced. (This is the recipe as written.)
• Spicy: 2–3 scotch bonnets, seeds in. True street food heat.

Tip: Always chop finely so the heat distributes evenly, and wear gloves! Scotch bonnet oil is no joke.

Ingredients and Ingredient Notes

• Shrimp: Use large shrimp (jumbo) for the best results. Devein and pat dry the shrimp in order to prep. Traditionally, this dish is served with the head intact, but my preference is to have it removed.
• Scotch Bonnet Pepper: This adds a the flavourful, spicy quality to the sauce. It the main ingredient. Alternatively, you can use Habanero pepper or your favourite hot pepper.
• Aromatics: Onions, green onion and garlic (fresh minced garlic recommended not garlic powder) are a delicious base of flavour in this recipe. Sauté them.
• Pimento Seeds: Crushed pimento seeds (allspice berries) emit a warm aroma. Their flavour is both sweet and savoury, with hints of cinnamon, clove, and nutmeg, along with a slight peppery kick.
• Fresh Thyme: Use 5-6 sprigs. Remove the hard stems.
• Seasoning: Use sweet paprika, fish or seafood seasoning and black pepper. Combine in a small bowl and set aside. Seafood seasoning can contain salt, so add kosher salt or regular salt if needed, to taste.
• Annatto Powder: Also known as achiote powder, this has a deep orange-red hue and imparts a slightly nutty, peppery taste to foods. It is a natural way to colour the dish. If you can’t find this ingredient, feel free to skip.
• Butter: Use this for the sauté.
• White Vinegar: Vinegar adds a subtle tangy flavour to the shrimp, enhancing its overall taste. It helps balance the natural sweetness of the shrimp.
• Olive Oil/Vegetable Oil: Apply this to the raw shrimp so the seasoning clings to the surface also use hot oil to saute the shrimp. Alternatively, you can use any neutral oil.

How to Make Pepper Shrimp

1. Add shrimp to a large mixing bowl and coat with a drizzle of vegetable oil then season with scotch bonnet pepper, onion, escallion, garlic, pimento seeds, thyme, paprika, fish or seafood seasoning, seasoning salt, annatto powder and black pepper. Allow the shrimp to marinate for 15-20 minutes.
2. In a large skillet or wok, heat the olive oil over medium heat to medium-high heat. Then add the marinated shrimp, herbs and spices. Cook for a few minutes until the shrimp begins to turn pink and firm up, and until the aromatics become soft, fragrant and release their flavours.
3. Add two tablespoons of butter and vinegar to the skillet and continue to cook the shrimp for another 2 minutes to 3 minutes, or until they’re fully cooked and well coated with the spicy sauce. Finally, serve and enjoy!

Recipe Substitutions and Tips

• Red Hue: Some recipes include red food colouring to get the signature hue. For this recipe it is omitted.
• Substitutes for Scotch Bonnet Peppers: Use scotch bonnet pepper sauce, hot pepper sauce or habanero peppers instead.
• Bell Peppers: try adding in finely chopped bell peppers for a nice freshness and flavour.
• Spicy Kick: if you prefer a really good spicy kick, add additional scotch bonnet peppers or use a variety of peppers to kick it up a notch.

Serving Suggestions and Tips

You can enjoy Jamaican pepper shrimp on its own but if you want to make it a meal, here are some tasty suggestions:

• Jamaican Rice and Peas: A classic Caribbean side dish made with rice, kidney beans, coconut milk, and spices. Its rich and savoury flavours complement the spicy shrimp.
• Festival: These sweet fried dumplings are a popular Jamaican side dish, providing a delightful contrast to the spicy shrimp.
• Fried Plantains: Sweet and caramelized fried plantains add a naturally sweet element to your meal, balancing the spiciness of the shrimp.
• Jamaican Hard Dough Bread: This slightly sweet, dense bread is a Jamaican staple and can be used to make sandwiches or served as a side to soak up the shrimp sauce.

Recipe Notes and Tips for the Best Pepper Shrimp

• Remember to devein shrimp before marinating them. Use a toothpick to pierce the dorsal tract and pull it out. This allows you to keep the shells intact while removing that black line.
• Keep the shell on while cooking. Cooking shrimp with the shells on helps retain moisture and flavour. Plus, it provides a protective layer, preventing the shrimp from overcooking.
• You can use frozen shrimp for this recipe, just defrost it first. Do not use cooked shrimp because it will overcook.
• Don’t rely too heavily on the estimated cooking time. Shrimp cooks very quickly so monitor this dish as it cooks. Don’t step away from the stovetop or you risk overcooking the shrimp.

Can I Make Pepper Shrimp Ahead of Time?

Pepper shrimp can be made up to 3 days in advance.

Storage Instructions

Once the pepper shrimp has cooled to room temperature, transfer them to an airtight container in the fridge for up to 3 days.

Reheating Instructions

Reheat shrimp gently in the oven or over low heat on the stovetop.

Frequently Asked Questions (FAQs)

More Jamaican Recipes You’ll Love

• Jamaican Curry Shrimp: Another bold shrimp dish with rich Jamaican curry flavour. Perfect if you love this pepper shrimp.
• Honey Jerk Shrimp: Sweet, sticky, and spicy. A must-try for any shrimp lover.
• Jamaican Rice and Peas: The classic Jamaican side dish. Coconut rice and red kidney beans that pair perfectly with pepper shrimp.
• Jamaican Festival: Sweet fried dumplings that are the ultimate companion to spicy pepper shrimp.
• Fried Plantains: Caramelized and sweet, his is the perfect balance to all that scotch bonnet heat.
• Jamaican Oxtail: The most iconic Jamaican comfort food. Slow-braised, fall-off-the-bone perfection.
• Jamaican Hard Dough Bread: Thick, slightly sweet Jamaican bread, ideal for soaking up every drop of that pepper sauce.

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