Pepper Shrimp

Ingredients

• Large Shrimp 2lbs, head-on, deveined but with shells left on
• Garlic 4 cloves, minced
• Scallions 4, thinly sliced
• Thyme Leaves from 2 sprigs
• Scotch Bonnet Peppers 1 to 3 (see Notes), minced
• Vegetable Oil or Other Neutral Oil 1 Tbs
• Ground Annatto 1 Tbs (optional; see Notes)
• Kosher Salt 1 Tbs, plus more to taste
• Old Bay Seasoning 2 tsp (see Notes)
• Freshly Ground Black Pepper 1 tsp
• Ground Allspice ¼ tsp
• Distilled White Vinegar ½ cup
• Sugar 2 tsp

Cook it

1. Pat the shrimp dry with paper towels and place them in a large bowl. Add the garlic, scallions, thyme, Scotch bonnets, vegetable oil, annatto (if using), salt, Old Bay, black pepper, and allspice to the bowl and mix to coat the shrimp with the seasonings. Marinate in the fridge for 30 to 60 minutes.
2. Using gloves or a slotted spoon, transfer the shrimp to another bowl, leaving the vegetables and spices. Scrape the remaining mari­nade into a large saucepan and add 1 cup water. Bring to a simmer over medium heat, stirring occasionally, and cook until the sauce has reduced slightly and is fragrant, 8 to 10 minutes.
3. Add ¼ cup of the vinegar and the shrimp, cover the pan, increase the heat to high, and cook until the shrimp are opaque and fully cooked through, 4 to 7 minutes, stirring halfway through.
4. In a small bowl, stir together the remaining ¼ cup vinegar and the sugar, then pour the mixture over the shrimp and toss to coat fully. Season with more salt, if desired.
5. Transfer the shrimp to a serving plate and let cool slightly. Serve warm or at room temperature, along with bowls for the shells once they’re peeled.
6. Store leftover shrimp with a little of the broth in an airtight container in the fridge for up to 3 days. You can serve leftover pepper shrimp cold or at room temperature.

NOTES

• Make sure to wear gloves while handling the peppers — they’re hot!
• Swap the fresh Scotch bonnet peppers for 1 to 2 Tbs Scotch Bonnet Sauce or fresh habanero peppers. Adjust the spice levels to your taste.
• The ground annatto gives pepper shrimp their signature red color, but you can omit it if you can’t find it.
• You can substitute your favorite all-purpose fish seasoning for the Old Bay.
• Save a little of the broth to keep leftovers in and toss the rest — it’s too spicy to eat on its own.

Recipes excerpted from My Jamaican Table by Andre Fowles (Artisan Books). Copyright © 2026. Photos by Michael Condran. Adapted slightly for style.