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Jamaican Style Pepper Shrimp

This recipe combines shrimps with very hot Scotch Bonnet peppers. Traditionally this dish is eaten as an appetizer, but here I have added a few vegetables to make it part of a meal.


  • 1 ½ lbs shrimps (peeled, deveined and rinsed with salt)
  • 4 cloves garlic, chopped
  • 1 Scotch bonnet or habanero peppers (leave whole if prefer dish to be less spicy)
  • 1 tbsp vinegar
  • 1 tbsp vegetable oil
  • salt to taste
  • ¼ red onion, cut into rings
  • 0.5 sweet peppers, cut thinly
  • 2 stalks green onion, cut into 1/2 inch length
  • ¼ tsp allspice powder
  • ¼ tsp thyme


  1. Fry chopped garlic and Scotch bonnet in vegetable oil.
  2. Add shrimps, then thyme and allspice powder.
  3. Add vinegar once shrimps are cooked.
  4. Add thinly sliced red onion and red sweet peppers.
  5. Add salt to taste and green onions.
  6. Remove from heat. Serve warm with steamed rice.


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