Jamaican Pepper Shrimp (Authentic Caribbean Recipe)

Growing up, shrimp was a special treat in our household. Although I may be allergic to shrimp now, I wasn’t as a kid — and back then, shrimp was more cost-effective, so I could have eaten it by the boatload. Whenever my mom or aunty made Jamaican Pepper Shrimp, I would easily put away fifty pieces in one sitting. They didn’t make it extremely hot, but the flavor was unforgettable. It always had that gentle heat — not enough to scare you off, but enough to proudly say, “I’m here.”

Those flavors shaped my love for spice today. I’d eat the shrimp just as it was, no sides needed. Now, when I make this dish for family and friends, I still capture that nostalgic warmth, but I like pairing it with a light side salad for balance. This recipe brings that same island spirit, bold color, and classic heat—ready in under 25 minutes.

Recipe Overview

Prep Time: 11 minutes
Cook Time: 10 minutes
Total Time: 26 minutes
Servings: 4
Course: Appetizer
Cuisine: Jamaican
Calories: 126 per serving

Ingredients

• 1 pound shrimp, head-on, deveined (not peeled), or peel-and-eat shrimp
• 1 Scotch Bonnet pepper, stemmed and minced (wear gloves) — or habanero substitute
• 1 tablespoon all-purpose seasoning
• 2 teaspoons ground annatto (achiote)
• 2 teaspoons ground allspice
• ¾ cup shrimp stock, plus more as needed
• ¼ cup yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons white vinegar
• 2 sprigs fresh thyme
• Salt, to taste

Instructions

Step 1: Season the Shrimp

Combine the shrimp with minced Scotch Bonnet pepper, all-purpose seasoning, annatto, and allspice. Toss to coat evenly. Let marinate for 10 minutes.

Step 2: Build the Flavor Base

Heat a large pan over medium heat. Add the shrimp stock and bring to a gentle simmer. Stir in the diced onion and garlic, cooking 2 minutes until fragrant.

Step 3: Cook the Shrimp

Add the seasoned shrimp and thyme sprigs. Spread the shrimp out in the pan. Cover and cook 5–7 minutes, stirring occasionally, until the shrimp turn bright orange and are fully cooked.

Step 4: Finish With Vinegar

Add the white vinegar and cook for 1 more minute. Taste and add salt as needed. Remove shrimp with a slotted spoon and drizzle with cooking liquid before serving.

Spice Adjustments for Jamaican Pepper Shrimp

Milder Version

• Use only one Scotch Bonnet (with seeds removed).
• Substitute with Fresno or serrano peppers.
• Remove seeds and membrane for less heat.

Extra Spicy Version

• Add extra Scotch Bonnet or leave the membrane intact.
• Add 1 teaspoon cayenne pepper.
• Stir in Scotch Bonnet pepper sauce for more heat and flavor.

Storage Information

• Store leftover shrimp in an airtight container for 3–4 days in the refrigerator.
• Reheat gently on the stovetop over medium-low heat until just warmed through.
• Freezing is not recommended, as shrimp can become rubbery upon thawing.

Serving Suggestions

Jamaican Pepper Shrimp pairs beautifully with:

• Fresh cucumber and tomato slices
• A crisp side salad
• Cauliflower rice
• Jamaican festival or bammy
• Plain steamed rice to balance the heat

Ravoke Top Tips

• Always wear gloves when handling Scotch Bonnet peppers to avoid skin and eye irritation.
• Habaneros work well as substitutes but have a slightly different heat profile.
• For extra spice, add pepper sauce or use more Scotch Bonnets.
• Do not overcook shrimp—they toughen quickly.
• Shrimp tastes best when served immediately with a little cooking liquid drizzled on top.

Frequently Asked Questions 

What gives Jamaican Pepper Shrimp its red color?

The vibrant red hue comes from a combination of Scotch Bonnet peppers, annatto (achiote), paprika-like spices, and the cooking process that intensifies their natural pigments.

Can I make this recipe less spicy?

Absolutely. Use fewer peppers, remove seeds and membrane, or substitute mellow peppers like Fresno or serrano.

Can I use peeled shrimp?

Yes, but head-on and shell-on shrimp give the dish more flavor and authenticity.

Can I substitute the shrimp stock?

You can use vegetable or seafood stock, but shrimp stock gives the deepest, most authentic flavor.

Why add vinegar?

Vinegar brightens the dish, enhances the spice, and adds that signature Jamaican tang.

About the Author

Charles Mattocks is an award-winning filmmaker, actor, author, and global health advocate. The nephew of reggae legend Bob Marley, Charles has devoted his life to raising awareness about chronic illness, health equity, and personal empowerment. His groundbreaking television projects — including Reversed and Eight Days — have aired on major networks and inspired audiences worldwide. Through his work in film, writing, and health media, Charles continues to champion wellness and the importance of evidence-based care across communities.