Description
Jamaican Spicy ‘Pepper’ Shrimp is a bold, flavorful seafood appetizer or snack. Infused with Scotch Bonnet Pepper Sauce, smoked paprika, and a touch of garlic, these shrimp are baked to perfection with buttery richness. Perfectly spicy and delicious, these shrimp are a must-try! #HomemadeRecipes #SeafoodLovers #JamaicanRecipes #SpicyShrimp #EasySeafood #HealthyAppetizers
Ingredients
Units
Scale
- 2 lbs. wild-caught jumbo or colossal shrimp, deveined
- 1/2 cup unsalted butter, cubed into small to medium chunks
- 1 cup Jamaican Scotch Bonnet Pepper Sauce (or store-bought)
- 4 garlic cloves, minced
- 2 Tbsps smoked paprika
- 2 tsps On Everything All-Purpose Blend
- Pinch of sea salt
- 4 scotch bonnet peppers, chopped + slit whole (or habanero peppers)
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a standard baking dish with butter. Set aside.
- In a bowl, combine the shrimp, Scotch Bonnet Pepper Sauce, minced garlic, smoked paprika, On Everything All-Purpose Blend, and salt. Toss the shrimp to coat evenly and let it marinate for 10 minutes. For best results, marinate overnight in the refrigerator and bring to room temperature before baking.
- Place the marinated shrimp (along with minced garlic and scotch bonnet peppers) in the prepared baking dish, spreading them evenly. Top with cubed butter, tucking some pieces between the shrimp.
- Bake the shrimp for 20-25 minutes, stirring halfway through, until the butter melts and the shrimp turns bright in color and tender.
- Once done, remove from the oven and let cool slightly before serving. Enjoy with your favorite sides such as garlic bread, rice, salad, or grilled vegetables.
Notes
- For a bolder flavor, you can add up to ½ cup more of Scotch Bonnet Pepper Sauce.
- Marinating the shrimp overnight will give it more flavor.
- If Scotch Bonnet peppers are unavailable, habanero peppers can be used as a substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 200mg