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plate of avocado, rice, shrimp and cabbage

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.
Course Main Course
Cuisine Jamaican
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Calories 256kcal
Author Charla


  • 1 - 1½ lb raw jumbo shrimp (450g-680g) de-vained

To make the dry seasoning

  • 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


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.


  • 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.


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