Jamaican Peppered Shrimp/Prawns – Finger-licking shrimp with a spicy kick and packed with tons of flavor – quick and easy. Who needs a napkin?
Well hello! I call this a party in a skillet because you do not need plates or forks to enjoy this. Just grab a baguette, roti, paratha and you are set – it is wickedly good!!!
You know what? I am going to spare you my ramblings today – there is no need too. I had a boring birthday and mother’s day weekend – down with the flu and lost my appetite, also my camera died on me. So nothing interesting to write about.
Anyways let’s get back to this shrimp, you need to make it.
Oh! If you haven’t tried shrimp with heads and shell on it is quite juicy.
The shrimp head and the shell absorb the flavor of the garlic, pepper, thyme and butter. The natural sweetness of the shrimp heads and shell also add depth to the sauce.
Still want to make it with peeled and deveined shrimp – go ahead. It’s all good.
If you love this recipe but can’t stand the heat replace scotch bonnet pepper with jalapeno pepper or just throw in the pepper without dicing. You will still have the flavor of the pepper without the heat.
Make sure you have some bread, roti, and paratha to soak up the sauce. You are going to love this!
Jamaican Inspired Peppered Shrimp
- 1 pound medium shrimp about 40-50
- 1 scotch bonnet pepper habanero diced (replace with
- ½ medium onion sliced
- 2 ounce un-salted butter replace with canola oil
- 2 teaspoon minced garlic
- 1 teaspoon fresh thyme
- 1 teaspoon paprika
- ½ teaspoon white pepper
- Juice of ½ lemon or more to taste optional
- ½ cup chicken stock or water
- 2 tablespoon chopped parsley
- 1 teaspoon Salt adjust to taste
- Heat butter over medium heat in skillet. Then add, garlic, onions, paprika, scotch bonnet pepper and thyme. Sauté for about 2-3 minutes or until fragrant. Toss in shrimp, salt and continue stirring for another 2 minutes.
- Add broth, bring it to a boil then simmer for another 3-5 minutes. Add lemon juice and green onions if desired Serve warm with bread
Tips & Notes:
- Still want to make it with peeled and deveined shrimp – go ahead. It’s all good.
- Replace scotch bonnet pepper with Jalapeno pepper or just throw in the pepper without dicing if you can't stand the heat.