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.
Nutrition
Calories: 220kcal
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