Easy Trinidad Simple Pepper Shrimp Recipe

Trinidad pepper shrimp is a fast, flavourful, and spicy recipe you’ll love.

We all know I love a good shrimp recipe. But this one is one of my favorite recipes to get just right. It’s fast, spicy, and packed with flavor.

And it’s so easy to make, you’ll wonder why you haven’t been making it every week.

My daughter asked for this recipe after seeing someone make it on TikTok. I said, “You want the Trinidad version?” She said, Yes. I am always overjoyed to share my culture with my children.

Trini Chinese food is different from the rest. Our food was customised to fit our palette.

So, today I am going to share how to make Trinidad pepper shrimp that will taste exactly like the ones you get if you’re on the island.

Ingredients for Trinidad Pepper Shrimp

Ingredients You’ll Need

Let’s talk ingredients. You will need a few things, and I recommend prepping everything before you start cooking.

You will need to work fast once the pot is hot. If you have a Chinese wok at home, then I envy you. I really need one.

• 1 lb shrimp: Deveined, peeled, and heads removed. I always do this ahead of time. You can totally leave the tails on if you like that look. Most of the time, I’ll purchase my shrimp already deveined. You can too.
• 1 tbsp of Trinidad green seasoning- It is optional, but I can not skip adding green seasoning to season the shrimp.
• 1/4 tbsp of Cornstarch. This thickens the sauce. I add it when seasoning my shrimp.
• Vinegar or lime juice- Yes, I wash my meat, even shrimp.

What To Add When Cooking

• ½ large onion: Chopped. Not too fine. You want it to hold up in the pan.
• 2 pimento peppers: Chopped. These aren’t spicy. They help give it that mild sweetness and color.
• 1 tbsp Ketchup: I love to add ketchup because it adds a bit of sweetness to balance the spice.
• 1 Scotch bonnet or habanero pepper: Chopped. This is where the heat comes from. Please don’t skip it unless you truly can’t handle spice. If not, remove the seeds before adding. That’s something I do regularly.
• 1 tbsp garlic, minced: Stick with fresh garlic. Jarred garlic isn’t the same. You can grate or blend your garlic and add it to ice trays. So, it is just to drop them in the pot whenever you need them.
• 1 tbsp ginger, grated: Adds a sharp kick. I always do fresh ginger. Powdered would be my second choice, but it’s best to use fresh.
• ½ tsp each of salt, black pepper, garlic powder, and onion powder: To season the shrimp. You can adjust to taste, but this combo works really good.
• 1 Sweet pepper- Chopped. Sweet pepper adds to the taste and makes the shrimp look appetizing.
• ¼ cup culantro (or cilantro): Chopped. Culantro is stronger. If possible, use it. If not, cilantro is fine.
• 1 tbsp vegetable oil- For frying the aromatics
• 2 tbsp sesame oil: This is good. It adds that nutty, Chinese-style flavor. Try to use toasted sesame oil if you can.

Step-by-Step Instructions

Season the Shrimp

After cleaning and washing your shrimp, start by seasoning the shrimp with green seasoning, cornstarch, salt, black pepper, garlic powder, and onion powder. Toss until evenly coated.

I always do this first so the shrimp has time to absorb the flavor while I prep everything else. If you notice the shrimp looks dry, add a tiny splash of oil. You don’t need to marinate it for hours. Ten minutes is enough.

Heat the Oil

In a wok or deep skillet, heat the vegetable oil over medium-high heat. Once it’s hot, add the sesame oil.

You’ll smell it right away. That nutty aroma means you’re on the right track. I recommend using a wok if you have one. If not, any wide pan will do.

Sauté Aromatics

Add the garlic and ginger first. Stir for about 30 seconds. You don’t want it to burn.

Then add the onion, pimento peppers, sweet peppers, and Scotch bonnet. Stir everything together. It should smell spicy, sweet, and a little sharp. This is good. You’re building the base.

I always do this part fast. The goal is to soften the onion and wake up the ginger and garlic. Here is my tip:

When pepper burns, it can have the entire house coughing with all its spice. Most of the time, add the cut-up peppers with the seeds last. Just to avoid my nose from burning.

Cook the Shrimp

Add the seasoned shrimp to the pan. Stir-fry for 2 to 3 minutes and then add the ketchup. The shrimp will turn pink and curl up. Don’t overcook it. Shrimp cook really fast. If you’re using larger shrimp, give it another minute. But it’s best to keep it moving in the pan.

You’ll want to taste one here. Just to check the seasoning. I always do. If it needs more salt or heat, you can add a pinch of pepper or a splash of soy sauce.

Add Herbs and Serve

Toss in the chopped culantro or cilantro. Stir for another 30 to 45 seconds. The herbs will wilt and release their flavor. That’s when you know it’s done.

Serve immediately. I enjoy this with jasmine rice, fried rice, or just by itself. My daughter eats it straight from the pan.

Why This Recipe Works

This is a fast recipe. It’s spicy, savory, and full of flavor. You don’t need a marinade, and I love a bit of sauce. The aromatics and oils,

It’s also flexible, and what makes my recipe special is the bell peppers, scallions, and soy sauce. Knowing how to make Trinidad-style pepper shrimp is one recipe I will share with everyone.

Tips That Actually Help

• Use culantro, not cilantro: The flavor is stronger and more authentic. I agree.
• Use frozen shrimp if you’re in an absolute pinch: Thaw it first and pat dry. It won’t be the same, but it works.
• Add a pinch of sugar: Some people do this to balance the heat. I don’t, but you can. Adding ketchup does this for me.
• Use a metal pan, not nonstick: It gives better browning. I always do this.

What to Serve It With

This shrimp goes with everything. But here are my favorites:

• Fried rice (Trini-style or Chinese-style)
• Jasmine rice with a squeeze of lime
• Chow mein noodles
• Stir-fried vegetables

You can also serve it as an appetizer. Just throw it on a serving plate and share with your friends.

Storage Tips

If you have leftovers (rare), store them in an airtight container in the fridge. They’ll keep for 2–3 days. Reheat in a pan over medium heat.

You can freeze it, but it’s best fresh. If you do freeze, thaw in the fridge and reheat gently. I recommend making a fresh batch. It’s fast enough.

Variations You Can Try

• Extra Spicy Version: Use two Scotch bonnets. You’ve been warned.
• Garlic Lover’s Version: Double the garlic. I’ve done it. It’s intense.
• Green Seasoning Base: Marinate the shrimp in green seasoning overnight. It’s a whole different vibe.

Let’s Just Say Trini Pepper Shrimp Is the Best

This pepper shrimp is one of those recipes that looks difficult to make, but it isn’t. It’s fast, spicy, and full of flavor.

You can make it on a weeknight, for parties, or for me, one of my sides for Christmas and Good Friday. TikTok can really make you pull out recipes that you have not made in a while.

I’ve made this so many times, I don’t measure anymore. But I wrote it all down for you. Because once you try it, you’ll want to make it again.

Please don’t skip the sesame oil. It’s what makes it taste like the pepper shrimp from a Trinidad Chinese restaurant. And if you can find culantro, use it. It’s worth it.

As I said above, this is good. Really good.

FAQs About Trinidad Pepper Shrimp

1. Is Trinidad Pepper Shrimp very spicy?
Yes, this dish has a good amount of heat from the Scotch bonnet or habanero pepper. You can adjust the spice level by reducing or omitting the hot pepper if desired.

2. Can I use frozen shrimp?
Absolutely. Thaw the shrimp completely and pat them dry with paper towels before seasoning and cooking.

3. What if I can’t find culantro?
Culantro has a distinct flavor, but cilantro is an excellent substitute. You can also use parsley for a milder taste.

4. Can I add vegetables to this dish?
Yes! Bell peppers, snap peas, or carrots would complement the shrimp nicely. Add them during the sautéing step.

5. Is sesame oil necessary?
Sesame oil adds a rich, nutty flavor, but you can replace it with more vegetable oil if needed.

Trinidad Pepper Shrimp is a flavorful dish that brings the heat and Caribbean charm to your table. It’s quick, easy, and endlessly versatile, making it a go-to recipe for seafood lovers.

More Caribbean Seafood Recipes

• Caribbean Curry Crab and Dumplings Recipe

Trinidad Simple Pepper Shrimp Recipe

Recipe by Ren PetersCourse: AppetizersCuisine: Caribbean, TrinidadDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

180

kcal

Whether it’s grilled, curried, or sautéed, shrimp always delivers delicious flavor in no time. One of my all-time favorites is Trinidad Pepper Shrimp.

Ingredients

• 1 lb shrimp

• 1 tbsp of Trinidad green seasoning

• 1/4 tbsp of Cornstarch

• Vinegar or lime juice

• ½ large onion

• 2 pimento peppers

• 1 tbsp Ketchup

• 1 Scotch bonnet or habanero pepper

• 1 tbsp garlic

• 1 tbsp ginger

• ½ tsp each of salt, black pepper, garlic powder, and onion powder

• 1 Sweet pepper

• ¼ cup culantro (or cilantro)

• 1 tbsp vegetable oil

• 2 tbsp sesame oil

Directions

• After cleaning and washing your shrimp, start by seasoning the shrimp with green seasoning, cornstarch, salt, black pepper, garlic powder, and onion powder. Toss until evenly coated.
• always do this first so the shrimp has time to absorb the flavor while I prep everything else. If you notice the shrimp looks dry, add a tiny splash of oil. You don’t need to marinate it for hours. Ten minutes is enough.
• In a wok or deep skillet, heat the vegetable oil over medium-high heat. Once it’s hot, add the sesame oil.
• You’ll smell it right away. That nutty aroma means you’re on the right track. I recommend using a wok if you have one. If not, any wide pan will do.
• Add the garlic and ginger first. Stir for about 30 seconds. You don’t want it to burn.
• Then add the onion, pimento peppers, sweet peppers, and Scotch bonnet. Stir everything together. It should smell spicy, sweet, and a little sharp. This is good. You’re building the base.
• Always do this part fast. The goal is to soften the onion and wake up the ginger and garlic. Here is my tip:
• When pepper burns, it can have the entire house coughing with all its spice. Most of the time, add the cut-up peppers with the seeds last. Just to avoid my nose from burning.
• Add the seasoned shrimp to the pan. Stir-fry for 2 to 3 minutes and then add the ketchup. The shrimp will turn pink and curl up. Don’t overcook it. Shrimp cook really fast. If you’re using larger shrimp, give it another minute. But it’s best to keep it moving in the pan.
• You’ll want to taste one here. Just to check the seasoning. I always do. If it needs more salt or heat, you can add a pinch of pepper or a splash of soy sauce.
• Toss in the chopped culantro or cilantro. Stir for another 30 to 45 seconds. The herbs will wilt and release their flavor. That’s when you know it’s done.
• Serve immediately. I enjoy this with jasmine rice, fried rice, or just by itself. My daughter eats it straight from the pan.