Go Back
+ servings
shrimp, cabbage and spoon in the skillet

Jamaican Shrimp and Cabbage

Hungry? Try this Jamaican Shrimp and Cabbage dish bursting with island flavours, filling and guaranteed to tickle those tastebuds.
Course Main Entree
Cuisine Jamaican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 288kcal
Author Charla


For the shrimp

  • 1 lb of raw shrimp devained (455g)
  • 2 tablespoon of seafood seasoning see post for the recipe link
  • ½ scotch bonnet optional or use the amount you want for spiciness
  • 2tbsp dairy free butter

To make the cabbage

  • 1 small cabbage or ½ of a large, chopped
  • 3 bell peppers sliced and halved
  • 1 large carrot julienned
  • 1 cho cho (christophine) chopped
  • 1 small onion chopped
  • 3 garlic cloves minced
  • 2 teaspoon seafood seasoning see post for recipe link
  • 2 tablespoon dairy free butter
  • cup warm water
  • loose/dried thyme for garnish


  • Place the shrimp in a medium sized bowl and apply the 2tbsp of seafood seasoning, coating the shrimp evenly.
  • On medium heat, melt the dairy free butter in a skillet, add the raw shrimp along with the chopped scotch bonnet (if using) and cook until the shrimp turn pink. As soon as the shrimp change colour remove them from the pan immediately (DO NOT OVER COOK) and set aside
  • Return the skillet to the stove and saute the onion, scallion and garlic until soft and translucent.
  • Add the cabbage, bell peppers, cho cho, carrots and seafood seasoning and combine all the vegetables.
  • Pour your warm water into the skillet, cover with a lid and steam for 15 minutes. Check throughout the given time to see if any more water is needed, if so add a splash.
  • After 15 minutes place the shrimp on top of the cabbage (do not stir) cover with the lid and allow the shrimp to heat through so the entire dish is heated for a few minutes
  • Garnish with thyme and serve accordingly


  • Keep this recipe keto/paleo friendly by serving alone or with some cauliflower rice (see serving options).
  • Don't forgot to use my Seafood Seasoning Blend to make the actual dish.
  • You can use frozen vegetables just make sure to completely defrost and blot off excess water
  • Type of shrimp. I would highly recommend using raw shrimp that's grey in appearance especially if you are a novice. It's easier to cook with and you don't have to fret too much about over cooking the shrimp because you have more control.
  •  It's okay to slightly undercook your shrimp during the first steps knowing the heat will finish them off once added to the cabbage.
  • Cho Cho is a Caribbean/Asian vegetable known has christophine/chayote. If you cannot get hold of any simply use zucchini (courgette) that's the next best thing.
  • .Cabbage can turn rancid very fast so any leftovers refrigerate and consume the next day, just be mindful when re-heating the shrimp.
  • For best results serve the dish immediately, I don't recommend constant re-heating.
  • If you don't plan on eating your meal straight away you might want to steam the cabbage then cook up the shrimp when you are ready
  • DO NOT freeze this recipe, it's not freezer friendly at all.
  • Scotch bonnet is optional and the amount you use it your preference I used ½ and added some to the shrimp and the remaining bit to the skillet. 


Calories: 288kcal | Carbohydrates: 27g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 989mg | Potassium: 818mg | Fiber: 9g | Sugar: 14g | Vitamin A: 5644IU | Vitamin C: 210mg | Calcium: 312mg | Iron: 5mg