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how to make pepper shrimp

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Seafood

Easy, Flavorful Saucy Pepper Shrimp Recipe.

1 Comment on Easy, Flavorful Saucy Pepper Shrimp Recipe.

Saucy, Spicy and Simply Delicious. Over the years I’ve shared several pepper shrimp recipes with you all, based on my experiences and general love for this spicy seafood dish. There’s my Classic Island Pepper Shrimp, my Memories of Korea Pepper Shrimp, the Jamaican Pepper Shrimp after a trip to the island and even a Fried Rice done with Pepper Shrimp. Yet I’ve never shared this version of pepper shrimp with you. Until now!

You’ll Need…

1 lb large shrimp
1 tablespoon chili oil
2 scallions (sliced)
3 Jalapeño peppers (sliced)
1 Pimento pepper (sliced)
1 lemon (divided) | 3/4 cup water
1/2 cup tomato ketchup
3/4 teaspoon black pepper
salt (see note)
1 teaspoon dark soy sauce
1 teaspoon Sesame oil
1 medium onion (large dice)
4 cloves gallic (crushed)
1 teaspoon grated ginger
1 tablespoon chili garlic sauce
6 bird’s eye pepper (sliced)

Notes! Please follow along with the video below. This is meant to be a spicy dish, but you can tailor the heat level to your own tolerance. I explained why I didn’t add any salt to the dish in the video below, however you may add 1/2 teaspoon or so at the end, should you wish.

Peel, devein and wash the shrimp with cool water and the juice of 1/2 the lemon.

Heat the oil (if you cannot source the chili oil, use veg oil) in a saucepan on a medium flame, then add the onion, Jalapeño and Bird’s Eye peppers and cook for 2 minutes. Then turn the heat down to med/low and add the Pimento pepper, garlic and ginger.

After 3 minutes you may now add the chili garlic sauce, tomato ketchup, black pepper, soy sauce and Sesame oil. Stir well. Add the water and bring to a boil, then reduce to a simmer.

With your heat at med/low, add the shrimp to the pan and stir well. The goal is to cook it for 2-3 minutes, then turn the stove off so the residual heat will continue cooking things. Try your best to not over cook the shrimp.

As you turn off the stove taste the sauce for salt and adjust to your liking. Add the chopped scallions and finish with the remaining lemon juice. Should you want to add 3/4 teaspoon of white sugar to the sauce for a sweet and spicy sort of finish, feel free to do so.

As we discussed in the video you may add bell peppers and thinly sliced carrots to the dish if you wish. If you prefer using Habanero, Scotch Bonnet or any other spicy peppers other than the Bird’s Eye, it’s your choice yea.

I enjoy this as a snack, but it’s excellent served with rice.

Gluten Free Seafood

Jamaican Inspired Pepper Shrimp Recipe.

35 Comments on Jamaican Inspired Pepper Shrimp Recipe.

jamaican pepper shrimp

The call went out via the Facebook Fan Page a couple days back and within seconds I had a delicious sounding recipe, rearing to go for Jamaican style pepper shrimp. Last Spring after we came back from of Jamaican trek, one of the first questions I got asked was “did you try any pepper shrimp?” Must have been all the Guinness, but I still can’t remember coming across pepper shrimp while on the island. However, speaking with our friends who we traveled with, they assured me that several times we were approached by ladies selling them in little plastic bags on the side of the road. The home of pepper shrimp in Jamaica is “Middle Quarters” (Saint Elizabeth Parish) and though their method of preparing them is a bit different that what I’m about to share with you, Christine who sent me this recipe assures me that this recipe will rival any found on the island.

You’ll Need…

1 lb shrimp (I believe they were 30/40)
1 habanero pepper (or any hot pepper you like)
2 tablespoon lemon juice
3/4 teaspoon salt
1 tablespoon paprika
2 tablespoon parsley
4 cloves garlic

Note: Traditionally parsley and paprika are not used in this dish, however I love the brightness the parsley brings and the sort of smokey undertones from the paprika is a good addition. In true Jamaican fashion, I’m sure a dash of pimento (allspice) would be a good inclusion as well. In the video for this recipe I mentioned that I used 1/2 teaspoon salt, but I felt I had to adjust that to 3/4 teaspoon after tasting the finished dish. You’ll also notice that I used a habanero pepper, but in the Caribbean scotch bonnets are the peppers of choice.

 

You’ll notice that I used whole shrimp, with the head still attached and in it’s sort of shell. This is the way it’s traditionally done in Jamaica, plus I love the sweetness of the shrimp when it’s cooked this way. The shrimp steams in it’s own shell and this process seems to heighten the rich flavor of the overall dish. I hate seeing the legs and antennae sort of thing, so using my kitchen scissors I trimmed those out. I then gave the now trimmed shrimp a good rinse and allowed them to drain.

TIP: When handling the shrimp and/or the hot pepper you may want to wear gloves.

Next up I gave the garlic and pepper a very fine dice, as I didn’t want to get big pieces of pepper or garlic when eating. To control the heat, you can certainly remove the seeds from the pepper and discard. The seeds and white membrane surrounding the seeds is where most of the heat is.

Heat a pan on med/high heat (no oil necessary as we’ll be sort of scalding the shrimp), then add the shrimp and give it a good stir. Now add the garlic, pepper, salt and paprika and stir well to coat everything.

As the shrimp cooks (remember to keep stirring) you’ll notice the color will go to a bright sort of orange color. You can place a lid on the pot for about a minute or two if you’d like. After 3 minutes you can add the lemon juice. This bit of liquid will help release some of the garlic and pepper which by now is probably sticking to the bottom of the pan. The shrimp will also let out it’s own juices, so there’s no need for any other liquid. Try not to overcook the shrimp or you’ll risk them going rubbery. Within 7 minutes or so and my shrimp were done.

Top with the chopped parsley, give it a final stir and get ready to serve.

This a wonderful spicy snack that’s great when having some drinks with friends, or as in my case… reminiscing about a great Jamaican vacation. Remember to check out the ladies in Middle Quarters when you visit Jamaica next and tell them Chris @ CaribbeanPot.com said to look them up for the best pepper shrimp on the island.

Before you go I invite you to leave me your comments below.. even if it just to say hello. It’s always appreciated. And don’t forget to join us on facebook and do check out the cooking videos.