This Jamaican Black Pepper Shrimp is inspired by the bold flavors of Caribbean cuisine, offering a combination of spice, sweetness, and vibrant seasoning. With juicy shrimp coated in a peppery spice blend, enhanced by garlic, onions, and a hint of Scotch bonnet pepper for extra heat, this dish is a flavorful treat. Perfect as a main course or appetizer, it’s best enjoyed with rice or crusty bread to soak up the delicious sauce.
Ingredients
- 1 pound large shrimp (41-50 count), peeled and deveined, tails removed
- 1/4 cup white rice flour
- 1/3 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper (to taste)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground allspice
- 1 tablespoon brown sugar
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 onion, sliced
- One Scotch bonnet pepper, finely chopped and deseeded (optional for added spiciness).
- 1 cup chicken broth
- Juice of 1/2 lime
- Fresh parsley, chopped, for garnish
Instructions
- Season the Shrimp: In a bowl, toss the shrimp with rice flour, cayenne pepper, black pepper, thyme, allspice, and brown sugar until evenly coated.
- Sauté the Shrimp: Heat olive oil and butter in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2–3 minutes on each side, or until they turn pink and slightly crispy.
- Cook the Aromatics: In the same skillet, add the garlic, sliced onion, and Scotch bonnet pepper (if using). Cook for 2 to 3 minutes until the onions are tender and the aroma of garlic fills the air.
- Create the Sauce: Pour the chicken broth into the skillet, scraping up any browned bits from the bottom. Simmer for 4–5 minutes until the sauce reduces slightly.
- Return the Shrimp: Add the shrimp back to the skillet, tossing them in the sauce until they are well-coated and heated through, about 1–2 minutes.
- Serve: Garnish with chopped parsley and serve immediately. Enjoy with rice, plantains, or crusty bread for a complete Caribbean-inspired meal.
Conclusion
This Jamaican Black Pepper Shrimp recipe brings the essence of the Caribbean to your kitchen. With its bold peppery flavor, hints of heat, and vibrant seasonings, this dish is both exciting and delicious. Ideal for shrimp lovers looking to explore new flavors, this recipe is a wonderful way to enjoy a quick and tasty meal inspired by Jamaican cuisine.
Jamaican Black Pepper Shrimp
A spicy, flavorful Caribbean-inspired shrimp dishwith bold black pepper and garlic, perfect served over rice or with crustybread.
Ingredients
- 1 pound large shrimp 41-50 count, peeled and deveined, tails removed
- 1/4 cup white rice flour
- 1/3 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper to taste
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground allspice
- 1 tablespoon brown sugar
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic minced
- 1 onion sliced
- One Scotch bonnet pepper finely chopped and deseeded (optional for added spiciness).
- 1 cup chicken broth
- Juice of 1/2 lime
- Fresh parsley chopped, for garnish
Instructions
- Season the Shrimp: In a bowl, toss the shrimp with rice flour, cayenne pepper, black pepper, thyme, allspice, and brown sugar until evenly coated.
- Sauté the Shrimp: Heat olive oil and butter in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2–3 minutes on each side, or until they turn pink and slightly crispy.
- Cook the Aromatics: In the same skillet, add the garlic, sliced onion, and Scotch bonnet pepper (if using). Cook for 2 to 3 minutes until the onions are tender and the aroma of garlic fills the air.
- Create the Sauce: Pour the chicken broth into the skillet, scraping up any browned bits from the bottom. Simmer for 4–5 minutes until the sauce reduces slightly.
- Return the Shrimp: Add the shrimp back to the skillet, tossing them in the sauce until they are well-coated and heated through, about 1–2 minutes.
- Serve: Garnish with chopped parsley and serve immediately. Enjoy with rice, plantains, or crusty bread for a complete Caribbean-inspired meal.