Hot Pepper Shrimp

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A while ago, actually make that a long while ago, I posted about the group that I and two of my friends started. We get together once a month with other members and cook/ learn/teach . There is only one rule. –   Cook with fresh ingredients. Our last months theme was Caribbean food. Our host sent us links to recipes and a general guideline. My friend, Debbie chose to make the Jamaican hot pepper shrimp.  It was gone – in moments. These were so fun to eat, that we all gathered around a table and kept munching on them. Did I mention that no one wasted any time talking to any one. It was a sight to see- about 10 of us, in a circle, chomping away the 2 pounds of shrimp and barely talking. Yet there was a harmony, a peace and comforting happiness that only good food can bring.

We must have mentioned how good these were between bites and chomping, but mostly we just kept reaching for that one more shrimp and not indulging in any conversation that would require us to focus elsewhere.  The thing is, we don’t multitask while eating good food 😉

I made a few changes in the original recipe. Added  dried chilli flakes for that extra punch and smokiness and used much less salt and cooked them quick and just to the point of well done.  I have made the hot pepper shrimp quite a few times since and each time they vanished – instantly.


Hot Pepper Shrimp


  • 1.5 cups water
  • 2 medium Jalapenos slit into halves
  • 2 green onions roughly chopped
  • 1/2 teaspoon chilli flakes
  • 2 heaped tablespoons All spice
  • 2 tablespoons garlic finely chopped
  • 2 bay leaves
  • 1 teaspoon salt
  • 4 sprigs Thyme
  • 1 lb shrimp de-veined but with shell on


  1. Bring water to boil in a sauce pan
  2. Add in spring onions, garlic, thyme, salt, all spice , chili flakes, jalapenos and bay leaf
  3. Simmer and allow it to cook for 10 - 12 minutes. Keep it covered and let the spices infuse their flavors in.
  4. Add in the shrimp, increase the heat and bring the shrimp to a boil and cook for 3- 4 minutes
  5. Put a colander into the kitchen sink and put the entire bubbling shrimp concoction into it to drain out the water.
  6. 6.Serve hot

Recipe Notes

You can change the recipe to suit your heat levels. I have used thai chillies with some splendid results.

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Comments 6

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  1. I noticed it is shell on shrimp, so we peel of the shell as we eat; like edamame? This sounds interesting….its a new technique for me to cook shrimp with no oil.

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