Jamaican Pepper Shrimp (Street Style & Saucy Variation)

Ingredients

• 1 pound Saltwater Shrimp (with heads and shells) (medium‑sized, deveined, heads and shells left on for flavor)
• 2 tablespoons Fresh Lime Juice (freshly squeezed)
• 2 whole Scotch Bonnet Pepper (seeded and finely chopped; one for street style, one for saucy version)
• 1 packet Maggi Seasoning (Chicken flavor) (approximately ½ tablespoon (7 ml))
• ½ teaspoon Salt (adjust to taste)
• 4 tablespoons Vegetable Oil (high smoke‑point oil; divided between two batches)
• ⅓ cup Water (for steaming and deglazing; divided as needed)
• 1 tablespoon Garlic (minced (about 3 cloves))
• 1 medium Onion (sliced; white or yellow)
• 1 whole Sweet Bell Pepper (any color, sliced)
• 1 tablespoon Old Bay Seasoning (or any seafood seasoning blend)
• 1 teaspoon Cornstarch (light coating for saucy batch)
• ½ teaspoon Paprika (for color)
• 1 tablespoon Fresh Parsley (chopped, optional garnish)
• 1 small Fresh Chili Pepper (thinly sliced for garnish, optional)

Instructions

1. Devein the shrimp

   Insert a toothpick at the second joint below the vein and pop out the intestinal tract. Work quickly; all shrimp should be deveined in a few minutes.

   Time: PT10M

2. Rinse in acid and water

   Place the shrimp in a bowl, add the fresh lime juice, toss gently, then rinse with cold water and drain in a colander.

   Time: PT3M

3. Divide shrimp into two batches

   Separate the cleaned shrimp into two equal portions; one for the street‑style version, the other for the saucy version.

   Time: PT1M

4. Season street‑style batch

   In a bowl, toss the first batch with the whole packet of Maggi chicken seasoning and ½ tsp salt until evenly coated.

   Time: PT2M

5. Cook street‑style shrimp

   Heat 2 Tbsp oil in the saucepan over high heat until smoking. Add the seasoned shrimp, stir‑fry 2‑3 minutes until pink and just cooked. Add a splash (≈¼ cup) water, cover for 30 seconds to steam, then remove from heat.

   Time: PT5M

   Temperature: high heat

6. Season saucy batch

   In a bowl, combine the second shrimp batch with the chopped scotch bonnet, 1 Tbsp Old Bay, and 1 tsp cornstarch. Toss until each shrimp is lightly coated.

   Time: PT2M

7. Sauté aromatics

   In the skillet, heat 2 Tbsp oil over medium‑high. Add minced garlic and sliced onion; sauté 2 minutes until fragrant and onion becomes translucent.

   Time: PT2M

   Temperature: medium‑high

8. Cook shrimp with vegetables

   Add the seasoned shrimp, sliced bell pepper, and the remaining sliced onion to the skillet. Stir‑fry 4 minutes, stirring occasionally, until shrimp turn pink and vegetables are just tender.

   Time: PT4M

   Temperature: medium‑high

9. Add flavor and deglaze

   Add a splash of water (≈2 Tbsp) to deglaze, then sprinkle ½ tsp paprika. Stir to combine.

   Time: PT1M

   Temperature: medium

10. Create sauce

    Add another splash of water (≈2 Tbsp) and let the mixture simmer 2 minutes, allowing the cornstarch to thicken the sauce slightly.

    Time: PT2M

    Temperature: medium

11. Garnish and serve

    Remove from heat, sprinkle sliced fresh chili and chopped parsley over the saucy shrimp. Serve both the street‑style and saucy versions hot, with rice or bammy festival.

    Time: PT1M

12. Enjoy

    Taste and adjust seasoning if needed. Enjoy the sweet, spicy, and juicy Jamaican pepper shrimp!

    Time: PT0M

Nutrition Facts

Calories

210

Protein

20 g

Carbohydrates

5 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Saltwater Shrimp (with heads and shells): peeled shrimp, frozen shrimp (thawed)
• Instead of Fresh Lime Juice: white vinegar
• Instead of Scotch Bonnet Pepper: habanero pepper
• Instead of Maggi Seasoning (Chicken flavor): soy sauce, fish sauce
• Instead of Vegetable Oil: canola oil
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Sweet Bell Pepper: red pepper flakes
• Instead of Old Bay Seasoning: seafood blend
• Instead of Cornstarch: arrowroot powder
• Instead of Paprika: smoked paprika
• Instead of Fresh Parsley: cilantro

Equipment Needed

• Saucepan (medium)
• Skillet or Frying Pan (large)
• Sharp Knife
• Cutting Board
• Colander or Fine Mesh Sieve
• Measuring Spoons
• Mixing Bowl
• Spatula or Tongs
• Serving Bowl or Plate

Critical Steps — Do Not Skip

• Deveining the shrimp properly
• Do not overcook the shrimp (2‑3 minutes)
• Use high heat oil until smoking before adding shrimp
• Coating the second batch with cornstarch before cooking

Chef Tips from the Video

• Leave the shells and heads on – they infuse the sauce with unbeatable flavor
• Use a splash of water to steam the shrimp; it keeps them juicy without drowning the sauce
• For extra aroma, toast the scotch bonnet briefly before chopping.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Freeze cooked shrimp in a sealed bag for up to 1 month; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Devein and rinse shrimp up to 30 minutes ahead; keep refrigerated
• Season the street‑style batch and keep covered; add oil and cook when ready
• Saucy batch can be pre‑seasoned and coated with cornstarch; store in a sealed container
• Sauce can be prepared without shrimp and added later