Quick Jamaican Pepper Shrimp (In Bag) Recipe

My Jamaican pepper shrimp recipe brings back memories of buying them on the streets in clear plastic bags. Shrimp is one of the easiest things to cook, making it my go-to choice whenever I need something quick and delicious.

With just a few ingredients, you can whip up this delicious and spicy shrimp dish. Since my stomach is sensitive to pepper, I don’t add too much, but with a touch of red food coloring, it looks just like the version you’d find in Jamaica.

Why You’ll Love This Recipe

You’ll love this recipe because it brings a taste of Jamaican street food right to you.

• Authentic Street Food Experience: This dish is one of my favorites because it reminds me of those irresistible roadside vendors in Jamaica. We’re keeping the shells on the shrimp, just like they do, and I suck out the flavors in there.
• Packed with Flavor (Not Just Heat!): While “pepper” is in the name, this recipe balances the heat of Scotch Bonnet. But I do not put too much. Feel free to have as many peppers as you can handle.
• Quick & Easy: It is super easy to make and prep. All you need to do is clean the shrimp and remove their poop bag and anything else that you do not need.

Ingredients

For the Shrimp

• 28-30 (at least) Shrimp, in the shell, washed with lemon juice
• 2 tsp Olive Oil (for seasoning shrimp)
• Pinch Salt
• Few Pimento Seeds (Allspice)
• 1/2 Onion (divided for seasoning and sautéing)
• 1 Scotch Bonnet Pepper
• 1 Tbsp Fresh Thyme
• 1 stalk Scallion (divided for seasoning and garnish)
• 3 cloves of Garlic (divided for seasoning and sautéing)
• 1 tsp All-Purpose Seasoning (divided)
• 1 tsp Fish Seasoning
• 1/2 tsp Black Pepper
• 1/2 tsp Paprika
• 1 Tbsp + a bit extra Olive Oil (for cooking, or use vegetable oil)
• 1/2 cup Water (plus 1 Tbsp extra for rinsing bowl)
• 1/2 tsp (or to liking) Red Food Coloring

Instructions

In a bowl with your washed and cleaned shrimp (shells on!), add 2 teaspoons of olive oil. Now, go in with your seasonings: 1 teaspoon of all-purpose seasoning, 1 teaspoon of fish seasoning, and 1/2 teaspoon of black pepper.

Add your finely chopped Scotch Bonnet pepper, most of the onion, most of the scallion and thyme, and most of the garlic.

Mix it all in really well, making sure everything is combined. Add a pinch of salt and a few pimento seeds. You want to make sure the shrimp is coated in all those lovely herbs and spices – honestly, the aroma right now is incredible!

Get your pot on the stove and heat just over 1 tablespoon of olive oil (or vegetable oil) on medium heat. Once hot, add your remaining onion and a bit of your remaining garlic. Let it sauté for just a couple of seconds until fragrant.

Now, add your seasoned shrimp to the hot pot. Keep your stove on medium heat. Cover the pot and let it cook for at least two minutes.

After just over two minutes, remove the lid and give the shrimp a good stir. Oh my goodness, the flavour will smells so good, guys. It is super delicious!

Add-In The Shrimp

In the same bowl you used to season the shrimp, add 1/2 cup of water and stir it around to get all those leftover herbs and spices; all that onion, garlic, everything. Pour this into the pot with the shrimp.

To the same bowl, add just over 1 tablespoon of water and about 1/2 teaspoon of red food coloring. You can always add more to your liking, but you don’t want to add too much at once.

Pour this into the pot, giving it a stir. Once it starts to boil up, add another 1/2 teaspoon of all-purpose seasoning and 1/2 teaspoon of paprika. Give it a good stir, making sure all that lovely red sauce coats your shrimp – it looks so, so good!

Cover the pot again and let it simmer for at least six minutes on low heat.

It’s all finished! Remove the lid, and look at that, guys! The color is just perfect, and it is so nice and so juicy. Oh my goodness! Turn off your stove, and add some fresh scallions on top. When it is cool, add about 8 to a clear plastic bag and enjoy.

Storage

• Storage: If you have any leftovers, store them in an airtight container in the refrigerator for 1-2 days. Reheat gently to avoid overcooking the shrimp.

Honestly, this pepper shrimp is super delicious and packed with so much flavour. It’s not too spicy; it’s just right, so it’s perfect. Your family, your friends, and everyone is going to enjoy this recipe. It is truly easy to make.

More Recipes

• Jamaican Mannish Water Soup Recipe
• Traditional Jamaican Fish Tea Recipe
• Yummy Jamaican Jerk Pork Oven Cooked

Quick Jamaican Pepper Shrimp (In Bag) Recipe

Recipe by Ren PetersCourse: MainCuisine: JamaicanDifficulty: Easy

Servings

3-4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

220

kcal

This quick Jamaican pepper shrimp recipe brings bold island flavor with minimal prep. Inspired by the street vendors of Jamaica, it’s made with shell-on shrimp,

Ingredients

• 28-30 (at least) Shrimp, in the shell, washed with lemon juice

• 2 tsp Olive Oil (for seasoning shrimp)

• Pinch Salt

• Few Pimento Seeds (Allspice)

• 1/2 Onion (divided for seasoning and sautéing)

• 1 Scotch Bonnet Pepper

• 1 Tbsp Fresh Thyme

• 1 stalk Scallion (divided for seasoning and garnish)

• 3 cloves of Garlic (divided for seasoning and sautéing)

• 1 tsp All-Purpose Seasoning (divided)

• 1 tsp Fish Seasoning

• 1/2 tsp Black Pepper

• 1/2 tsp Paprika

• 1 Tbsp + a bit extra Olive Oil (for cooking, or use vegetable oil)

• 1/2 cup Water (plus 1 Tbsp extra for rinsing bowl)

• 1/2 tsp (or to liking) Red Food Coloring

Directions

• In a bowl with your washed and cleaned shrimp (shells on!), add 2 teaspoons of olive oil. Now, go in with your seasonings: 1 teaspoon of all-purpose seasoning, 1 teaspoon of fish seasoning, and 1/2 teaspoon of black pepper.
• Add your finely chopped Scotch Bonnet pepper, most of the onion, most of the scallion and thyme, and most of the garlic.
• Mix it all in really well, making sure everything is combined. Add a pinch of salt and a few pimento seeds. You want to make sure the shrimp is coated in all those lovely herbs and spices – honestly, the aroma right now is incredible!
• Get your pot on the stove and heat just over 1 tablespoon of olive oil (or vegetable oil) on medium heat. Once hot, add your remaining onion and a bit of your remaining garlic. Let it sauté for just a couple of seconds until fragrant.
• Now, add your seasoned shrimp to the hot pot. Keep your stove on medium heat. Cover the pot and let it cook for at least two minutes.
• After just over two minutes, remove the lid and give the shrimp a good stir. Oh my goodness, the flavour will smells so good, guys. It is super delicious!
• Add-In The Shrimp
• In the same bowl you used to season the shrimp, add 1/2 cup of water and stir it around to get all those leftover herbs and spices; all that onion, garlic, everything. Pour this into the pot with the shrimp.
• To the same bowl, add just over 1 tablespoon of water and about 1/2 teaspoon of red food coloring. You can always add more to your liking, but you don’t want to add too much at once.
• Pour this into the pot, giving it a stir. Once it starts to boil up, add another 1/2 teaspoon of all-purpose seasoning and 1/2 teaspoon of paprika. Give it a good stir, making sure all that lovely red sauce coats your shrimp – it looks so, so good!
• Cover the pot again and let it simmer for at least six minutes on low heat.