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Jamaican Black Pepper Shrimp

Jamaican Black Pepper Shrimp

Spice up your meals with a flavorful Jamaican Black Pepper Shrimp recipe. Quick, easy, and bold, it’s perfect for any occasion. Serve with rice or bread.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 900 g jumbo or colossal shrimp, peeled and deveined
  • 120 g unsalted butter, cut into small pieces
  • 240 ml Scotch Bonnet pepper sauce
  • 4 cloves of garlic, minced
  • 2 tablespoons smoked paprika
  • 1 tablespoon seasoned salt
  • pinch sea salt
  • pinch black pepper
  • Fresh thyme sprigs
  • 4-5 Scotch Bonnet peppers, chopped or habanero peppers as a substitute

Equipment

  • Baking dish
  • Mixing bowls
  • Measuring spoons
  • Sharp knife

Method
 

  1. Preheat your oven to 200°C (400°F) and lightly grease a baking dish with butter.
  2. In a large bowl, toss the shrimp with Scotch Bonnet sauce, minced garlic, smoked paprika, seasoned salt, sea salt, and black pepper.
  3. Add the chopped Scotch Bonnet peppers to the shrimp mixture and let it sit for about 5 minutes.
  4. Spread the marinated shrimp evenly in the prepared baking dish and scatter the butter pieces on top.
  5. Tuck in a few sprigs of fresh thyme and bake for 20–25 minutes, stirring gently halfway through.

Nutrition

Calories: 350kcalCarbohydrates: 5gProtein: 30gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 950mgPotassium: 500mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 70mgIron: 2mg

Notes

For best results, use the freshest shrimp available. Frozen shrimp can be used but should be thawed and patted dry before marinating.
If Scotch Bonnet peppers are not available, habanero peppers can be substituted.
When reheating leftovers, add a splash of broth or water to retain moisture and revive the sauce.
Consider serving with sides like steamed rice or crusty bread to complement the dish.
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