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Jamaican hot pepper shrimp

Paleo and Gluten free shrimp that have heat and flavor
Course Side Dish
Cuisine Caribbean, Jamaican
Prep Time 2 minutes
Cook Time 1 hour 13 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 138kcal
Author Charla


  • 1 lb of raw shrimp with shell
  • 3 red scotch bonnet finely chopped
  • ½ tablespoon of onion powder
  • ½ tablespoon of garlic granules or powder
  • 1-2 teaspoon of himalayan pink salt
  • ½ teaspoon of black pepper
  • 1 tablespoon of sweet paprika
  • 3 garlic cloves minced
  • ¼ teaspoon of allspice
  • ½ tablespoon of thyme optional
  • fresh lime to clean the shrimp
  • 1 teaspoon of old bay seasoning optional
  • ¼ cup of warm water
  • 1 teaspoon annatto powder optional, for a deeper, natural hue of red


  • Squeeze and rub the juice of a lime over the shrimp and rinse with water.
  • Use a toothpick to tease out the intestinal tract from the tail end of the shrimp and discard. Also remove the antennae and legs (optional) if you wish.
  • Coat and rub the entire ingredients into the shrimp and leave to infuse for an hour.
  • Preheat the dutch pot with 1-2tbsp of coconut oil on medium heat.
  • Using a slotted spoon lower the shrimp into the pot and stir for 2 minutes.
  • Add the ¼ cup of warm water, along with the annatto powder if you are using, cover lid and leave to gently steam for 10 minutes. The shrimp should be pink and ready to eat - the sauce of the shrimp should thicken as it cools.
  • Once ready serve immediately to prevent change in texture of shrimp from reheating.


  • If you want to switch up the seasoning use my Seafood Seasoning instead
  • If you want your shrimp yield a red hue simply add more paprika/use food colouring or annatto about 1 teaspoon should do.
  • Feel free to serve the shrimp like the vendors do in a small clear plastic bag.
  • This recipe is my own rendition old bay seasoning is optional and not used in the original recipe.
  • Add more scotch bonnet if you want more heat.
  • Use chillis/harbenero/scorpion peppers if you can't get scotch bonnets
  • It's highly recommended to use raw shrimp with head/tails, not cooked ones.
  • Keep an eye on the shrimp when cooking as soon as they turn pink, they are ready, the cooking time is an estimate.


Calories: 138kcal | Carbohydrates: 6g | Protein: 24g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1467mg | Potassium: 193mg | Fiber: 2g | Sugar: 1g | Vitamin A: 975IU | Vitamin C: 22mg | Calcium: 185mg | Iron: 3mg