Fiery Jamaican Hot Pepper Shrimp
A sizzling Caribbean delight
This spicy shrimp dish showcases bold flavors with the fiery sting of Scotch Bonnet peppers, balanced by aromatic garlic and zesty lime. Perfect for lovers of heat!
- 40 min
- 4
- Intermediate
Ingredients
For the Marinated Shrimp
For the Sauce
For the Garnish
Preparation
Marinating the Shrimp
Combine Ingredients
Combine shrimp, Scotch Bonnet peppers, garlic, lime juice, and olive oil in a bowl.
Be cautious when handling Scotch Bonnet peppers and avoid contact with eyes and skin. To mellow the heat slightly, remove the seeds from the peppers before cooking.
Season and Marinate
Season with salt and pepper, mix well, and let marinate for 15 minutes in the refrigerator.
Coat Evenly
Ensure shrimp are evenly coated for maximum flavor infusion.
Preparing the Sauce
Melt Butter
In a small saucepan, melt the butter over medium heat.
Add Seasonings
Stir in Worcestershire sauce, soy sauce, brown sugar, and chicken broth.
Simmer
Bring to a gentle simmer and let it reduce slightly.
For an extra depth of flavor, add a splash of rum to the sauce before simmering.
Cooking Process
Sautéing the Shrimp
Heat a non-stick skillet over medium-high heat and add marinated shrimp. Cook until they just turn pink, about 2–3 minutes per side.
Finishing the Dish
Pour the prepared sauce over the cooked shrimp, toss well to combine, and remove from heat.
Plating & Serving
Fiery Jamaican Hot Pepper Shrimp
Fiery Jamaican Hot Pepper Shrimp
Plating & Serving
Transfer the shrimp onto a serving platter, drizzling any remaining sauce from the skillet over the top. Garnish with fresh parsley and serve with lime wedges for squeezing.