Jamaican Spicy Pepper Shrimp
This dish offers a bold and flavorful Jamaican-style shrimp infused with scotch bonnet pepper sauce, smoked paprika, and garlic. Perfect for an appetizer or a spicy seafood snack.
Equipment
- 1 standard baking dish lightly greased with butter
- 1 mixing bowl for marinating shrimp
Ingredients
- 2 lbs wild-caught jumbo or colossal shrimp deveined
- ½ cup unsalted butter cut into small to medium chunks
- 1 cup Jamaican Scotch Bonnet Pepper Sauce store-bought or homemade
- 4 garlic cloves minced
- 2 tablespoons smoked paprika
- 2 teaspoons On Everything All-Purpose Blend see notes for blend
- Pinch of sea salt
- 4 scotch bonnet peppers chopped plus whole and slit for baking
Instructions
- Preheat oven to 400°F and lightly grease a baking dish with butter.
- In a bowl, combine shrimp, scotch bonnet pepper sauce, minced garlic, smoked paprika, all-purpose blend, and sea salt. Mix to coat well.
- Add chopped scotch bonnet peppers to the shrimp mixture and let it marinate for 10 minutes or overnight in the refrigerator.
- Transfer shrimp and peppers into the baking dish, spreading evenly. Top with cubed butter, tucking pieces between shrimp.
- Bake for 20-25 minutes or until shrimp are bright and tender and butter is melted, stirring halfway through to keep shrimp moist.
- Remove from oven and let cool slightly before serving. Enjoy with sides like garlic bread, rice, or salad.
Notes
- Store leftovers refrigerated up to 4 days and reheat before serving.
- Try using lobster, salmon, tofu, or jackfruit for variation.
- Homemade All-Purpose Blend: 1 tsp each sea salt, black pepper, garlic powder, oregano, thyme, parsley.
- Substitute butter with vegan butter for a dairy-free option.