Jamaican Black Pepper Shrimp
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.
Servings 4 people
Calories 256kcal
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 tsp
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.
Video
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.
Nutrition
Calories: 256kcal | Carbohydrates: 24g | Protein: 27g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 2205mg | Potassium: 296mg | Fiber: 1g | Sugar: 8g | Vitamin A: 85IU | Vitamin C: 6mg | Calcium: 223mg | Iron: 4mg