Pepper Shrimp (Jamaica)
Jamaican Pepper Shrimp features jumbo shrimp marinated in a fiery blend of scotch bonnet peppers, garlic, thyme, and annatto, then pan-cooked to perfection. Bursting with bold Caribbean flavors, this vibrant seafood dish is ideal as a spicy appetizer or main course.
Ingredients:
- 1 lb jumbo deveined shell-on shrimp, ideally head-on
- 3 red scotch bonnet peppers, seeds removed
- ½ red bell pepper, stem and seeds removed and rough chopped
- ½ yellow onion, rough chopped
- 2 tsp (9.9ml) fresh thyme leaves
- 4 cloves garlic
- 2 tbsp (29.6ml) annatto powder
- ½ tsp (2.5ml) onion powder
- ½ tsp (2.5ml) garlic powder
- 1 tsp (4.9ml) allspice
- 3 tsp (14.8ml) salt
- ¼ cup (60ml) neutral oil such as vegetable oil
- Juice of 3 limes, plus lime wedges for serving
- 2 sliced scallions for garnish
Method:
Add the scotch bonnets, red bell pepper, onion, thyme leaves, garlic, annatto powder, onion powder, allspice, salt, lime juice, and oil to a food processor and blend to form a paste.
If the shrimp are not already deveined, cut them lengthwise down the back of the shell to expose the vein. Pull the vein out of the shrimp and discard, leaving the rest of the shell intact.
Add the shrimp and spice paste to a bowl and toss to combine. Cover and place in the fridge for 30 minutes or overnight.
Add the shrimp and marinade to a large skillet over medium heat and cook for 3-4 minutes. Flip the shrimp, cover with a lid, and cook another 3-4 minutes more, or until the shrimp are cooked through.
Garnish with sliced scallions and serve with lime wedges.