Spicy Jamaican Pepper Shrimp with Scotch Bonnet

Name: Spicy Jamaican Pepper Shrimp with Scotch Bonnet
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 lb large shrimp; 2 tbsp lime juice; 1 tbsp ginger; 3 cloves garlic; 1 tbsp allspice powder; 1 tsp salt; 2 tbsp olive oil; 1 medium onion; 1 Scotch Bonnet pepper; 1 bell pepper; 2 tomatoes; 1/2 cup coconut milk; 1 tbsp thyme leaves; 1 tbsp brown sugar; 1/2 tsp black pepper; Fresh cilantro; Lime wedges

An exotic seafood delight perfect for spice lovers

A vibrant and fiery shrimp dish, this Spicy Jamaican Pepper Shrimp with Scotch Bonnet tantalizes your taste buds with the perfect balance of heat and zest.

1 h 30 min
4
Intermediate

Ingredients

For the Shrimp Marinade

1 lb large shrimp

peeled and deveined

2 tbsp lime juice

freshly squeezed

1 tbsp ginger

grated

3 cloves garlic

minced

1 tbsp allspice powder

1 tsp salt

For the Sauce

2 tbsp olive oil

1 medium onion

chopped

1 Scotch Bonnet pepper

finely chopped (use more for extra heat)

1 bell pepper

sliced

2 tomatoes

diced

1/2 cup coconut milk

1 tbsp thyme leaves

1 tbsp brown sugar

1/2 tsp black pepper

For the Garnish

Fresh cilantro

chopped

Lime wedges

Preparation

Marinating the Shrimp

Combine Marinade

In a bowl, combine lime juice, ginger, garlic, allspice, and salt.

Add Shrimp

Add shrimp to the marinade, ensuring they are well-coated.

Chill

Cover and refrigerate for at least 30 minutes.

Preparing the Sauce Ingredients

Heat Oil

Heat olive oil in a large skillet over medium heat.

Sauté Aromatics

Add onions and Scotch Bonnet pepper, sauté until onions are translucent.

Do not touch your face after handling Scotch Bonnets due to their high spiciness.

Add Vegetables

Add bell pepper and tomatoes, cook for 5 minutes.

Cooking Process

Sautéing

Sauté the onion and Scotch Bonnet until fragrant.

Adding Vegetables

Stir in the bell pepper and tomatoes for a bright flavor base.

Simmering Sauce

Add coconut milk, thyme, brown sugar, and black pepper, then let simmer until slightly thickened.

Plating & Serving