If you spent time in Jamaica at any point, you are likely to come across vendors walking around with small bags of shellfish hooked on a handmade wire ring and shouting catchy melodic rhymes for “Swims” or “Schwims.” They are lined off in Middle Quarters, St. Elizabeth in Jamaica, as well as walking along beaches, primary and high schools, public bus stops and the 521 million athletic meets held annually in Jamaica from kindergarten to tertiary levels. Where there are people, there are Jamaican Pepper Swims.
Jamaican Pepper Shrimp Recipe
At first glance, if you are a “foreigner”- as we call tourists – you may think they are langoustine or crayfish because of the intense red color, and the fact that heads and shells and feeler are all intact but truth is, that they are mutton dressed as lamb- salty, extremely peppery, and superbly tasty shrimp amped up in loads of red food colouring. Practically every Jamaican loves Pepper Shrimp- except those who don’t because well they don’t eat shellfish for one reason or another. NO one ever complains about the biting heat from the seeds of scotch bonnet peppers laced shrimp. You learn to eat them without touching your lips and you learn that there is indeed a right and a very wrong way to swallow heavily peppered food.
But seriously, as Ackee and Saltfish is the national dish of my flavourful island home, Pepper Shrimp would equally earn its place as the national snack… if ever there was such an official title. Since the National Hertiage Trust and the Institute of Jamaica have yet to come up with this nomenclature, I hereby grant such powers to myself and declare that Chef and Steward has been vested with the cultural authority to record the modern culinary landscape and I hereby mark the commencement of said powers with the pronouncement that Pepper Shrimp is the National Snack of Jamaica, according to the Chef and Steward, Trustees of Jamaican Food Culture, Order of the Belly (OB).
Back in my day… before the Jamaican dollar devalued, they sold in bags for like 10 and 20 dollars maybe up to 50. Jamaican kids eat this thing like how Americans eat chips. Think of it as jerky… salty, spicy and totally keto snack. And hella moreish!
When Gary from Highnoon Spice reached out to me and sent me a tub of his Jamaican Scotch Bonnet Seasoning, I immediately thought of Pepper Shrimp. Please do not make the mistake I did. Out of sheer eagerness for this completely revolutionary product, I took a whiff of the bottle. Bad idea. I knew better, but I really wasn’t thinking. Take my advice, resist that urge! At least wait to apply the authentic, Jamaican grown powdered scotch bonnet seasoning on actual food marinades, then smell once they are sticking to the surface of your meat, fish, poultry or vegetables. As an expatriate Jamaican, this seasoning has COMPLETELY changed the flavour of my cooking…. allowing my food to amp up on more authentic flavours than I would from peppers (habaneros and otherwise) source outside Jamaica. This recipe also features Highnoon Spice Caribbean Red Pepper Seasoning. It also features very few ingredients and makes a great make ahead dish as you can make it the day before and event and keep it in the refrigerator. This is usually made with the whole shrimp-heads, shells and feelers but I bought this fresh from a lovely Dominican fishing family and they had already removed the heads. If you are not squeamish about the heads, by all means cook them whole. If so, this may be more appealing to you or your non-Caribbean guests.
Jamaican Pepper Shrimp Recipe
Bring the flavours of this Jamaican National Dish -according to Chef and Steward, by Order of the Belly (OB)- to your family night or party right now! This recipe does not contain any red food colouring.
Ingredients
- 1/8 teaspoon Highnoon Spice Scotch Bonnet Pepper Seasoning
- 2 dashes Highnoon Spice Caribbean Red Pepper Seasoning
- 1 kilo deveined shrimp whole, or headless with shells
- 3 stalks scallions/green onions/spring onions
- 2 cloves garlic, smashed
- 1 /12 teaspoon Himalayan pink salt (more or less to taste)
- 1 teaspoon whole pimento/allspice
- 2 tablespoons plain oil (like peanut, sunflower, canola)
- 1 sprig fresh thyme
Instructions
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Heat a large frying pan or wok on med -high until very hot. It is essential that the pan is very hot.
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Add oil
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Add all ingredients and allow to saute. Don't move around the food for about 10-15 secs when you first put it in pan in order to ensure that the pan stays hot and you dont create steam from the water generated from a cooling pan. After that, stir for another 2-3 minutes.
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Remove from pan to cool. Serve at room temperature.
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Tastes even better the next day. Simply refrigerate and bring to room temperature before serving (no reheating).
I love this shrimp! LOVE! It’s fun when you get a delicious spice blend that you actually love! Now I have to find it so I can replicate your recipe!! Your photos are gorgeous and I want that shrimp, like right now!
Thanks ever so much. Yes it is the best thing I have come across in a LONG time! They have just one ingredient each. Doesn’t get purer than that!
Can you do curry shrimp recipe? One last request pretty please do brown stew chicken
Absolutely Vaughn! Will work on those in the next coming weeks for you.
It does get purer. Use the real deal scotch bonnet or what Americans know as Habaneros. Yellow is mild, orange milder and red is just fire engine hot. We cook it with the head and the shell on because it keeps the flavor in it’s the best way to do it. This is how I remember eating as a little girl. It was just salt and pepper.
Habanero and scotch bonnet are two very different peppers. Yellow is most flavourful. Thanks for stopping by. We tend to keep positive in the comments.
Interesting to know about the National Dish. The seasoning sounds interesting and especially for a spice lover like me. The Shrimps look absolutely delicious.
That fresh red color is so pretty! They look like they’re bursting of delicious flavor with just the right amount of heat.
I could have these super looking prawns every day! Winners, totally winners with the spiciness – exactly how I would like the. I cannot wait to have them. Recipe saved – thank you for sharing!
I love shrimp and I really like spicy so this is the dish for me. I’m excited to make this traditional pepper shrimp recipe.
We love shrimp and there are so many ways to enjoy it. Thanks for showing us one more tasty recipe for one of our favorite seafoods, we look forward to making this!
Love your photos! The shrimp looks beautiful and flavorful. Perfect summertime recipe!
Oh my, they look absolutely delicious! Beautiful color and cooked to perfection!
OK, to say that this shrimp is amazing is to say nothing. This shrimp is fabulous-fantastic-incredible! Yes, one word. I love how you prepared it, and how the dish looks – absolute yum!
I can’t wait to try this shrimp. It is cooked to perfection and is truly one of a kind! Love how you served it, too – beauty in simplicity!
My daughter loves shrimp and I’m sure she’ll love this beautiful dish. Unfortunately for me I can’t eat due to shellfish allergy, but I can prepare for her and make her happy.
These photos are beautiful! I love the sound of all the ingredients in this dish, especially that scotch bonnet seasoning. You did such a great job with the flavors in this recipe.
These sound delicious and spicy in the best way! I have never come across scotch bonnet pepper seasoning, but it sounds like a fun way to add some heat I want to keep an eye out for it because this shrimp recipe looks awesome!
I am a fan of shrimps. I just enjoy these in almost anything. Love how simple this dish is and the seasoning as well! Thank you☺
These spicy shrimp look amazing! I’d love to go to Jamaica and buy them from a street vendor!
These shrimp look amazing. I need to get that pepper fast. Sounds like great addition to any dish. Thanks for the recipe!
These look spicy and delicious! I love shrimp, and a little heat is always welcome! I can’t wait to try it!
I had this for dinner tonight and it was a hit! We will definitely be making this again very soon.
It’s been a while since I’ve made shrimp—and I suddenly want it really bad right now! Gonna need to find these spices so I can make it as well!!
I love shrimps and would love to try a Jamaican National dish. Look at that red color, that looks yummy.
I can’t get enough shrimp recipes! Now that my husband is on the other side of the country, I can make as much shrimp dishes as I like 🙂
Jamaican Scotch Bonnet Seasoning is the best. I just ran out and now have no way of getting a new one. I moved to another country! Aaaah!
Really enjoy all your in process shots! They make following the recipe so easy! Thanks so much for sharing :).
I’m so excited to try this seasoning! I’ve never been able to find scotch bonnet peppers out here, so this is the perfect way to give these shrimp a nice flavor boost. Thanks for sharing!
I love spicy foods and these pepper shrimp looks perfect for me to try this weekend. The shrimps looks gorgeous.
Yessss, I am that pescatarian who do not play with her SHRIMPS. Not big on the pepper, but nothing keep me away from these bad boys. Love switching things up with them. Definitely trying this receipt.
You are reeeeallly gonna love the easy and simplicity and the kick that these pepper shrimps have!
This looks amazing! I’m preparing to make this ASAP! However, High Noon isn’t offering the Caribbean Red Pepper right now. Should I substitute cayenne? Please let me know! Many thanks and Happy Juneteenth!!!
Looks fantastic! What could be used in place of the Caribbean red pepper seasoning. I can’t find that not even on High Noon site. Thanks!
It is available on Amazon https://amzn.to/3dX93Pb
Hi sis! I’m finally ready to cook these shrimp! I was able to purchase the scotch bonnet pepper on Amazon, but the high noon Caribbean red pepper is currently not available anywhere. Could you please recommend a substitute? Many thanks!
Hi Kim, so happy you are able to get the Highnoon Spice Scotch Bonnet. You may use that in place of the Caribbean Red, which has been discontinued they have told me.