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Jamaican Inspired Peppered Shrimp

Jamaican peppered shrimp/Prawns – Finger-licking shrimp with a spicy kick and pack with tons of flavor – quick easy. Who needs a napkin?
Course Appetiser
Cuisine Jamaican
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4
Calories 227kcal
Author Imma


  • 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


  1. Still want to make it with peeled and deveined shrimp – go ahead. It’s  all good.
  2. Replace scotch bonnet pepper with Jalapeno pepper or just throw in the pepper without dicing if you can't stand the heat.


Calories: 227kcal | Carbohydrates: 2g | Protein: 23g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 316mg | Sodium: 1468mg | Potassium: 133mg | Vitamin A: 815IU | Vitamin C: 13.2mg | Calcium: 176mg | Iron: 2.7mg