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Jamaican Pepper Shrimp

Jamaican Pepper Shrimp

This Jamaican Pepper Shrimp recipe is one that you won’t forget as it is not only healthy but it is also packed full of flavor.

Jamaican Pepper Shrimp

Jamaican Pepper Shrimp is spicy and rich with flavor.

Made with juicy shrimp, green and yellow peppers, fresh ginger and garlic that is simmered in a rich creamy coconut broth.

That is sure to have you coming back to this recipe time and time again.

This dish is a lot like my Jamaican Shrimp however it is not as creamy as we are using less coconut milk and more peppers.


Instead of using fresh scotch bonnet peppers, I like to use the sauce as there is less likely a chance that I will burn my eyes. If you want to use fresh scotch bonnet peppers, just be careful as those peppers are fire hot and you can burn your eyes if your not careful. 

Image result for grace scotch bonnet sauce
Scotch Bonnet Hot Pepper Sauce

This recipe is super easy to make. Trust me it is as easy as 1, 2, 3

Jamaican Pepper Shrimp

Jamaican food is really delicious and easy to make once you get the hang of it. The ingredients are very basic and the recipes are fairly straight forward. Looking for another Jamaican recipe then your going to want to try 


  • Jamaican Curry Powder – be sure to get this and not an Indian variety as the Jamaican one is much Spicer and traditional to Jamaican cooking.
  • Thick Coconut milk * skip the watered down varieties
  • Shrimp
  • Green and Yellow peppers
  • Scotch Bonnet pepper
  • Jamaican Curry Powder – be sure to get this and not an Indian variety as the Jamaican one is much Spicer and traditional to Jamaican cooking.
  • Tomato paste
  • Thyme
  • Ginger
  • Garlic
  • Onion
  • Limes
  • Rice
Jamaican Pepper Shrimp

So if you like curry as much as me, then you are sure to love this recipe.

Keep in mind you will want to use a good quality coconut milk, one that is not to watery. As well you want to get ahold of real Jamaican curry powder it is made with less turmeric than most and has more chilies in it to give it that traditional heat you would expect from a Jamaican curry.


First you want to cook some rice. I like to use white rice for this dish, however any type works. 

  1. First you want to cook some rice. I like to use Basmati rice for this dish, however any type works. 
  2. Then in a large skillet you will want to add some cooking oil then the garlic and ginger paste or powder along with the Jamaican curry powder and sauté on medium heat till fragrant.
  3. Add in remaining spices then then half a can of thick coconut milk.
  4. Simmer on medium heat and add in your chopped green and yellow peppers.
  5. Simmer on medium – low till the veggies have become tender. 
  6. Lastly add in the shrimp and cook till no longer pink.
  7. Serve over rice with fresh limes. 

Keep in mind you can use fresh ginger, onions and garlic if you so desire.


Jamaican curry powder on average is spicer than other curry powders. However it tends to be a bit spicer than most Indian varieties. Also Jamaican curry powder is toasted which gives it more flavor.


Jamaican Curry Chicken

Tried this recipe?  leave a comment below, this really encourages me to share more of what I learn with you all here. Also please take a minute to Mention @easycurryrecipes or tag #easycurryrecipes ! I would love to see your meals and always try to connect with you that way also.

The recipe instructions noted here are the property of Easy Curry Recipes and subject to copyright.

Jamaican Pepper Shrimp
Yield: 3

Jamaican Pepper Shrimp

Cook Time: 30 minutes
Total Time: 30 minutes

that packs some punch!


  • 1 tbsp Cooking oil
  • 3 tbsp Jamaican Curry Powder
  • 15 large shrimp with the shells on
  • 1 Large Green Pepper
  • 1 Large Yellow Pepper
  • 1 tbsp Ginger n Garlic paste
  • 1/2 can of thick coconut milk
  • 1 tsp Thyme
  • 1 tsp Cardamom
  • 1 tsp Cumin
  • 2 tbsp Season with salt and pepper
  • 1/2 Scotch bonnet pepper or 1 tbsp of sauce


  1. In a large saucepan add in the oil and onion, garlic, ginger, thyme, cardamom, cumin and curry powders.
  2. Sauté for about 2-3 minutes. Add in the diced scotch bonnet pepper or sauce along with the diced green and yellow peppers.
  3. Add in the coconut milk last and simmer covered on medium - low heat for 15 minutes. Lastly add salt and pepper to taste. Serve alongside rice.
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