Pepper Shrimp

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YEAH MON! Jamaican pepper shrimp is a simple and delicious dish.  Growing up, we didn’t get to eat this much as shrimp was quite pricey, but if you have ever been a tourist in Jamaica, you have probably tried this as the locals will try to sell it to you or you might have it in a resort restaurant.  This dish gets its heat from the scotch bonnet peppers that you seed and mince in the dish.  The less seeds, the less heat, so if you want more heat, simply leave in the seeds.  Also, we mention this a lot, but if you cannot get your hands on a scotch bonnet pepper, you can use a habanero or other hot pepper of your choice.  This dish gets my belly hungry and that is good, because it cooks up so fast you won’t even be able to get a side dish ready.  Not unless you made some crockpot sweet potatoes while you were at work or can simultaneously stew up some cabbage or fry up some plantain….but hey a good green salad or steamed broccoli will work just fine too.  Sometimes you just need an easy night!

Also check out our RECIPE INDEX for more simple and delicious Jamaican It Paleo recipes!

Pepper Shrimp
Serves: 4
  • 1 lb. shrimp
  • 1 scotch bonnet pepper or habanero (seeded and minced)
  • 2 tbsp. lemon or lime juice
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. allspice berries (crushed)
  • 4 cloves garlic (minced)
  • 1 tbsp. coconut oil
  1. In a large mixing bowl, season the shrimp with the salt, black pepper, allspice.
  2. On medium-high heat coconut oil, then add the shrimp and give it a good stir.
  3. Now add the garlic, scotch bonnet pepper and lemon juice and stir well to coat everything.
  4. Stir/saute for about 3-5 minutes until the shrimp is pink.

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