This spicy shrimp recipe is true to its Jamaican heritage and has that classic Caribbean flavor and heat. Jamaican peppered shrimp is a lovely idea for your next party or BBQ.
, trimmed, rinsed, drained
or Any Hot Pepper
Italian Flat-Leaf Parsley
Using kitchen scissors, trim the legs and antennae. Give the now trimmed shrimp a good rinse and allowed them to drain.
Garlic (4 cloves)
Habanero Pepper (1)
a very fine dice. To control the heat, you can certainly remove the seeds from the pepper and discard. The seeds and white membrane surrounding the seeds is where most of the heat is.
Heat a pan on medium-high heat (no oil necessary as we’ll be sort of scalding the shrimp), then add the
Shrimp (1 lb)
and give it a good stir. Now add the garlic, habanero,
Salt (3/4 tsp)
Paprika (1 Tbsp)
and stir well to coat everything.
As the shrimp cooks (remember to keep stirring) you’ll notice the color will go to a bright sort of orange color. You can place a lid on the pot for about a minute or two if you’d like. After 3 minutes you can add the
Lemon Juice (2 Tbsp)
. The shrimp will also let out its own juices, so there’s no need for any other liquid. Try not to overcook the shrimp or you’ll risk them going rubbery.
Within 7 minutes or so your shrimp should be done. Top with the
Italian Flat-Leaf Parsley (2 Tbsp)
, give it a final stir, and get ready to serve.
Traditionally, parsley and paprika are not used in this dish, however, I love the brightness the parsley brings and the sort of smokey undertones from the paprika is a good addition. In true Jamaican fashion, I’m sure a dash of pimento (allspice) would be a good inclusion as well.
Nutrition Per Serving
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