Dinner · Jamaican

Jamaican Pepper Shrimp

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 10, 2026

This fiery, fragrant shrimp comes together fast and tastes like a trip to a Jamaican roadside stand. Scotch bonnets bring the heat, while allspice and annatto give it that warm, earthy island flavor. Serve it hot with the spicy pan liquid spooned over the top.

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Jamaican Pepper Shrimp

Why you'll love this

  • Ready in about 25 minutes start to finish.
  • Bold, spicy island flavor with pantry-friendly spices.
  • Naturally gluten-free and low in carbs.
  • Great over rice, or on its own as a plate of finger food.

EveryDayMeal recipe

Jamaican Pepper Shrimp

Prep
15m
Cook
10m
Total
25m
Serves
4
Level
Easy

Ingredients

  • 1 lb shrimp, peeled and deveined
  • 2 Scotch bonnet peppers, chopped
  • 1 tablespoon all-purpose seasoning
  • 2 teaspoons ground annatto
  • 2 teaspoons ground allspice
  • 3/4 cup shrimp stock
  • 1/4 cup onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons white vinegar
  • 3 sprigs fresh thyme
  • to taste salt

Equipment

  • Large pan with lid
  • Medium mixing bowl
  • Slotted spoon

Instructions

  1. In a medium bowl, toss the shrimp with the chopped Scotch bonnets, all-purpose seasoning, ground annatto, and ground allspice until every piece is evenly coated, then let it marinate for 10 minutes so the spices sink in.
  2. Heat a large pan over medium heat and pour in the shrimp stock, bringing it to a gentle simmer. Stir in the diced onion and minced garlic and cook until soft and fragrant, about 2 minutes, so they sweeten the sauce.
  3. Add the seasoned shrimp and thyme sprigs, spreading the shrimp in a single layer. Cover and cook 5 to 7 minutes, stirring now and then, until the shrimp turn bright pink and are opaque all the way through.
  4. Pour in the white vinegar, stir, and cook 1 more minute to brighten everything up. Taste and add salt as needed. Lift the shrimp out with a slotted spoon and serve hot, drizzled with a little of the spicy cooking liquid.

Tips from the kitchen

  • Wear gloves when chopping Scotch bonnets and wash your hands well after; the oils are seriously hot.
  • For less heat, remove the seeds and membranes from the peppers, or use just one.
  • No shrimp stock? Use chicken broth or water with a pinch of extra seasoning.

Estimated nutrition per serving: 160 cal · 24g protein · 4g carbs · 4g fat

Make it your own

  • Add a squeeze of fresh lime at the end for extra brightness.
  • Toss in bell peppers or scallions for color and crunch.
  • Swap shrimp for firm white fish chunks and shorten the cook time.

Storing & make-ahead

Store leftovers in an airtight container in the fridge up to 2 days. Reheat gently in a pan over low heat with a splash of stock so the shrimp don't overcook and turn rubbery.

Good to know

How spicy is this dish?
Very spicy with two whole Scotch bonnets. Cut back to one pepper or remove the seeds for a milder version.
Can I use frozen shrimp?
Yes, just thaw them fully and pat dry before marinating so the spices stick and the shrimp cook evenly.
What can I serve with it?
Steamed white rice, rice and peas, or festival dumplings all soak up the sauce nicely.
Where do I find ground annatto?
Look in the Latin or Caribbean aisle, or online. It adds color and mild earthy flavor; a pinch of paprika works in a pinch.

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