Bring a taste of the tropics to your household with this finger licking Jamaican black pepper shrimp. Juicy pieces of seasoned shrimp sautéed in a spicy Caribbean style hot black pepper sauce.
If you are fan of Caribbean seafood then this recipe will be a hit with you. Also, those of you that like it hot and spicy then you will definitely like this recipe even more.
This recipe is inspired by a combination of the cheesecake factory and me just playing around with some flavours.
Keep in mind my recipe DOESN'T taste like the Cheesecake factory's recipe but it is just as delicious and tasty.
I got the idea after a trip to Hawai'i a few years ago where I tasted this shrimp dish.
It's clearly a recipe that the Cheesecake factory has made up and simply slapped the word "Jamaican" on it for marketing purposes.
I say that because I definitely didn't grow up on this. Jamaican Pepper Shrimp, hell yeh, who doesn't know that? But black pepper shrimp, nah that's definitely a new concept!
I think the recipe at the Cheesecake factory is tasty, but the admixture of black beans is actually more of Cuban thing.
They should have called it Caribbean and not Jamaican, that's my only grievance but it is, what it is!
Ingredients you need
How to prepare the shrimp
- Place the shrimp in a large bowl and set aside.
- Mix together the dry seasoning ingredients in a small bowl.
- Separate 2 tablespoon of the seasoning and set aside.
- Sprinkle the dry seasoning onto the shrimp and completely coat then set aside.
The steps
- On high heat, add all of the ingredients listed to make the sauce into a medium sized non stick saucepan/skillet/frying pan.
- Bring the sauce to a boil then reduce to medium heat.
- Stir in 2 tablespoon of the dry seasoning and continue to stir until it starts to thicken (very important) this will take several minutes.
- Once the sauce starts to thicken, add the coated shrimp to the sauce and cook for about 5 minutes.
- If the sauce is too thick simply add more water.
Frequently asked questions
Shrimp doesn't take very long to took, usually a good indicator is when they turn pink.
In this incidence because the shrimp are being cooked in a dark sauce it will be difficult to tell. Ideally they should take no more than 4-5 minutes to cook through.
Yes can but I wouldn't recommend it if you are novice to cooking shrimp.
Simply because cooked shrimp only need to be heated through and with this recipe it's very easy to over heat them which will change the texture.
You can serve it with Brown Rice, Bammy, Green Banana Mashed Yam or leafy greens i.e callaloo.
Notes and tips
- This is the Seafood Seasoning that I used to make the recipe.
- Make sure the soya sauce/fish stock and oyster sauce is gluten free and free from MSG.
- I recommend using jumbo shrimp for this recipe.
- The sauce is supposed to be slightly thick however, if you want it thinner simply add more water towards the end of cooking.
- Don't use cooked shrimp useless you are more experienced with heating up cooked shrimp as you may run the risk of ruining the texture by over heating it.
- Shrimp as known as prawns in the UK and Australia.
- I used Walkerswood Jerk marinade (still haven't gotten around to making my own).
- The amount of jerk marinade used will be subjective. The more you use the more spicy the recipe.
More shrimp recipes you may like
- Jamaican Pepper Shrimp
- Jamaican Shrimp and Cabbage
- Cajun Shrimp with Zucchini Noodles
- Jamaican Curry Shrimp
- Pan Fried Garlic Butter Shrimp
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Jamaican Black Pepper Shrimp
Ingredients
- 1 - 1½ lb raw jumbo shrimp (450g-680g) de-vained
To make the dry seasoning
- ⅓ cup brown rice flour (52g)
- 2 tablespoon seafood seasoning (30g) see notes
- 1 teaspoon thyme (5g) dried
- 1 teaspoon garlic granules (5g)
- 1 teaspoon black pepper (5g)
To make the black pepper sauce
- 1 cup fish stock (236ml) gluten free
- 1 cup hot water (236ml)
- ½ cup red wine (236ml) I used red grape juice as a non alcoholic alternative
- 3 tablespoon oyster sauce (45g) gluten free
- 3 tablespoon soya sauce (45g) or coconut aminos
- 2 tablespoon agave nectar (30g) or maple syrup
- jerk marinade to taste I used 2 teaspoon
Instructions
To make the dry seasoning
- Place the shrimp in a large bowl and set aside.
- Mix together the dry seasoning ingredients in a small bowl.
- Separate 2 tablespoon of the seasoning and set aside.
- Sprinkle the dry seasoning onto the shrimp and completely coat then set aside.
To make the black pepper sauce
- On high heat, add all of the ingredients listed to make the sauce into a medium sized non stick saucepan/skillet/frying pan.
- Bring the sauce to a boil then reduce to medium heat.
- Stir in 2 tablespoon of the dry seasoning and continue to stir until it starts to thicken (very important) this will take several minutes.
- Once the sauce starts to thicken, add the coated shrimp to the sauce and cook for about 5 minutes.
- If the sauce is too thick simply add more water.
Notes
- This is the Seafood Seasoning that I used to make the recipe.
- Make sure the soya sauce/fish stock and oyster sauce is gluten free and free from MSG.
- I recommend using jumbo shrimp for this recipe.
- The sauce is supposed to be slightly thick however, if you want it thinner simply add more water towards the end of cooking.
- Don't use cooked shrimp useless you are more experienced with heating up cooked shrimp as you may run the risk of ruining the texture by over heating it.
- Shrimp as known as prawns in the UK and Australia.
- I used Walkerswood Jerk marinade (still haven't gotten around to making my own).
- The amount of jerk marinade used will be subjective. The more you use the more spicy the recipe.
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