Description
Savor the vibrant flavors of Jamaica with this spicy pepper shrimp dish. Succulent shrimp are marinated in zesty lime and a blend of aromatic spices, then sautéed with onions, garlic, and colorful bell peppers. This dish is a delightful explosion of taste, perfect served over rice for a complete meal.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1–2 Scotch bonnet peppers, finely chopped (adjust to taste)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon allspice (pimento) powder
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 1 tablespoon soy sauce
- 1 tablespoon lime juice (freshly squeezed)
- 1 bell pepper (red or green), sliced
- 2 green onions, chopped
- Fresh cilantro or parsley for garnish (optional)
Instructions
- In a large bowl, combine the shrimp with lime juice, salt, and black pepper. Toss well to coat the shrimp evenly. Let the shrimp marinate for about 15-20 minutes.
- In a small bowl, mix together the allspice, paprika, and thyme.
- Chop the Scotch bonnet peppers finely, being cautious with the heat. Wash your hands thoroughly after handling them.
- Heat the vegetable oil in a large skillet or frying pan over medium-high heat.
- Add the chopped onion to the pan and sauté for about 2-3 minutes until translucent.
- Add the minced garlic and chopped Scotch bonnet peppers, sautéing for another 1-2 minutes.
- Add the marinated shrimp to the skillet, cooking for about 2-3 minutes on one side until they start to turn pink.
- Sprinkle the spice mixture over the shrimp and toss to coat.
- Add the sliced bell pepper and continue to cook for another 2-3 minutes until the shrimp are fully cooked and the bell peppers are tender but crisp.
- Drizzle the soy sauce over the shrimp and toss everything together.
- Remove the skillet from heat and let it sit for a minute.
- Transfer the spicy pepper shrimp to a serving platter, including all the juices from the pan.
- Garnish with chopped green onions and fresh cilantro or parsley if desired.
Notes
- Adjust the number of Scotch bonnet peppers based on your heat preference.
- Serve with steamed rice or coconut rice to balance the spiciness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes