Jamaican Spicy 'Pepper' Shrimp

Ingredients

• 907 g (2 lb)wild-caught jumbo or colossal shrimp, deveined
• 113 g (½ cup)unsalted butter, cut into small to medium cubes
• 240 ml (1 cup)Jamaican Scotch bonnet pepper sauce
• 4 clovesgarlic, minced
• 2 tbspsmoked paprika
• 2 tspOn Everything All-Purpose Blend
• A pinchsea salt
• 4Scotch bonnet peppers, chopped, with some left whole and slit

Instructions

1. 1

   Preheat the oven

   Heat the oven to 204 °C (400 °F). Lightly grease a standard baking dish with butter and set it aside.

2. 2

   Marinate the shrimp

   Put the rinsed shrimp in a bowl with the pepper sauce, garlic, smoked paprika, seasoning blend and salt. Mix until the shrimp are well coated, then add the chopped Scotch bonnets and leave to marinate for about 10 minutes. For an overnight marinade, cover and refrigerate the bowl; before baking, bring the shrimp to room temperature for about 30 minutes.

3. 3

   Fill the baking dish

   Spread the marinated shrimp, minced garlic and Scotch bonnet peppers evenly in the prepared dish. Arrange the butter cubes over the shrimp, tucking a few between them, until all the butter has been used.

4. 4

   Bake until tender

   Bake for 20–25 minutes, until the butter has melted and the shrimp are bright in colour and tender. Halfway through cooking, stir the shrimp and the other ingredients together so they infuse evenly and the shrimp stay moist.

5. 5

   Cool and serve

   Take the dish out of the oven and let it cool slightly before serving. Enjoy with sides such as garlic bread, rice, salad, boiled corn, mashed potatoes, naan bread or grilled vegetables.

What is Jamaican pepper shrimp?

Pepper shrimp is a spicy Jamaican-style seafood dish, with Scotch bonnet bringing its distinctive heat and fruity flavour. This version bakes the shrimp in a sauce of pepper, garlic, paprika and butter, making it straightforward to prepare in one dish.

Scotch bonnet sauce and fresh peppers build the chilli flavour, while smoked paprika and garlic add savoury depth. The butter melts into the marinade as the shrimp cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 145 calories, 1g protein, 2g carbs, 16g fat.

The provided nutrition figures are per serving: 145 kcal, with 1 g protein, 2 g carbohydrate and 16 g fat. Butter is the main source of fat, while the shrimp provide protein; serve with salad or grilled vegetables to balance the plate.

Choosing the shrimp

Large shrimp: Jumbo or colossal shrimp are specified, and deveining them makes them ready to season. The recipe notes that colossal shrimp may need twice the amount, so check the quantity against their size.

Building the marinade

Pepper sauce: Jamaican Scotch bonnet sauce gives the shrimp their heat and seasoning. Mix it thoroughly with the garlic, paprika, seasoning blend and salt so the shrimp are coated all over.

Fresh chillies: Chopped Scotch bonnets join the marinade, while slit whole peppers go into the baking dish. Habaneros are suggested as an alternative if Scotch bonnets are unavailable.

Marinating and timing

Short rest: The method gives the shrimp about 10 minutes in the marinade before baking. For a longer rest, cover and refrigerate them overnight, then bring them to room temperature for about 30 minutes before cooking.

Bake time: The oven time is 20–25 minutes at 204 °C. Stir the shrimp halfway through, as directed, so the sauce and melted butter are distributed around them.

Checking the texture

Doneness: Look for shrimp that are bright in colour and tender, as well as butter that has fully melted. The recipe does not specify a separate internal temperature.

Moisture: Stirring halfway through helps the shrimp mix with the sauce as they bake. Let the dish cool slightly after taking it out of the oven before serving.

What to serve alongside

Filling sides: Rice, boiled corn, mashed potatoes or naan can make the shrimp part of a more substantial meal. Garlic bread is another option for serving alongside the buttery sauce.

Lighter sides: Salad or grilled vegetables offer a fresh contrast to the hot, rich shrimp. Choose a side that suits whether you are serving them as a snack or as the centre of a meal.

Recipe notes & tips

• Rinse the shrimp and drain them before adding them to the marinade.
• Coat the shrimp thoroughly in the sauce mixture before adding the chopped chillies.
• Use a dish large enough to spread the shrimp out evenly.
• Stir the shrimp halfway through baking, as the method directs.
• Let the dish cool slightly before serving.

Variations

• Use habaneros: Swap in habanero peppers if you cannot find Scotch bonnets.
• Marinate overnight: Cover the seasoned shrimp and refrigerate them for a longer marinade.
• Serve with rice: Add rice alongside for a more filling meal.
• Add grilled vegetables: Serve them alongside for a fresh contrast.
• Try garlic bread: Offer it with the shrimp to accompany the buttery sauce.

Common mistakes to avoid

• Skipping the coating: Mix until the sauce and seasonings cover the shrimp well.
• Crowding the dish: Spread the shrimp evenly in the baking dish as directed.
• Forgetting the butter: Place the cubes over and between the shrimp so they melt through the dish.
• Missing the halfway stir: Stir the shrimp and other ingredients halfway through baking.
• Serving straight from the oven: Let the shrimp cool slightly before serving.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently until hot, taking care not to cook the shrimp for longer than needed.

Frequently asked questions