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Jamaican Pepper Shrimp (Street Style & Saucy Variation)
A two‑part Jamaican pepper shrimp recipe that captures the authentic street‑food flavor with whole shrimp heads and shells, then steps it up with a saucy, loaded version. Quick, spicy, and bursting with sweet shrimp taste, perfect served hot with rice or bammy festival.
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Cost Breakdown
Critical Success Points
- • Deveining the shrimp properly
- • Do not overcook the shrimp (2‑3 minutes)
- • Use high heat oil until smoking before adding shrimp
- • Coating the second batch with cornstarch before cooking
Safety Warnings
- • Hot oil can splatter – use a deep pan and keep a lid nearby
- • Scotch bonnet peppers are extremely hot – avoid touching eyes and wash hands thoroughly
- • Sharp toothpick used for deveining – handle with care
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