Very easy Trinidad pepper shrimp recipe
29.7.23
| Recipe by Renz
If you love bold, spicy seafood, you're in for a treat with this Trinidad Pepper
Shrimp recipe. It’s fiery, flavorful, and a true Trini favorite—thanks to a
delicious blend of scotch bonnet pepper, ginger, and savory seasonings.
This dish brings heat and flavor in every bite, and I’m walking you through exactly how to make it at home. So let’s dive in, get those shrimp seasoned up, and bring a little island spice to your plate!
Trinidad pepper shrimp is a spicy, flavor-packed seafood dish rooted in Trinbagonian cuisine, known for its bold heat and savory depth. What sets it apart from other shrimp dishes—like Jamaican pepper shrimp or curry shrimp—is its unique blend of seasonings, especially scotch bonnet pepper, black pepper, and fresh aromatics like ginger and garlic.
The dish reflects the Chinese influence on Trinidad’s culinary landscape, with immigrants introducing techniques and ingredients that fused beautifully with local flavors. That fusion is exactly what makes this shrimp dish stand out—fiery, fragrant, and full of flavor.
To make this dish, you'll need a mix of fresh aromatics, vegetables, and pantry staples to build a rich, spicy, and slightly sweet sauce around the shrimp.
Cleaning shrimp might seem like extra work, but it’s worth it for the best flavor and texture, especially if you’re using fresh shrimp. Here's how to do it:
If you want to skip this step, you can also use frozen raw shrimp that’s already deveined—just be sure to thaw and rinse before seasoning.
Pepper shrimp is super versatile. It’s often served as a side dish or appetizer, but it also pairs perfectly with white rice, fried rice, or noodles. For a traditional Trini meal, serve it with callaloo, macaroni pie, or even a fresh cucumber salad.
Spicy dishes like this go great with Caribbean favorites like sorrel, mauby, or rum punch. These drinks help cool things down while keeping the vibe festive.
Trini pepper shrimp uses ginger, pimento peppers, and sometimes green seasoning—flavors that reflect the Chinese-Caribbean influence on Trinidadian cooking. Jamaican pepper shrimp, on the other hand, is often drier, with heavy vinegar and thyme and a strong scotch bonnet presence.
Definitely. Frozen raw shrimp works well—just be sure it’s deveined and fully thawed before seasoning. Give it a rinse and pat dry to help the spices stick.
Trini-style pepper shrimp usually has a light, flavorful sauce. If you prefer it drier, you can cook the sauce down a bit more or skip thickening it with cornstarch.
You can prep it in advance by cleaning and seasoning the shrimp earlier in the day. For the best texture and flavor, cook it just before serving.
Store any leftover pepper shrimp in an airtight container in the fridge within 2 hours of cooking. It will stay fresh for up to 3 days. This helps lock in flavor and prevent it from drying out.
Yes! Let it cool completely before transferring to a freezer-safe container. Freeze for up to 3 months, but for the best texture and flavor, try to eat it within 1 month. Don’t forget to label it with the date.
When reheating, make sure the shrimp reaches an internal temp of 165°F (74°C) for food safety. Reheat gently on the stovetop over low heat or in the microwave in short bursts. Only reheat what you plan to eat to avoid overcooking.
I hope this recipe has you excited to bring some bold Caribbean flavor into your kitchen! With its fiery kick, juicy shrimp, and savory sauce, Trini pepper shrimp is always a hit. Don’t forget—you can adjust the heat to your liking, so make it just right for you.
If you give it a try, I’d love to hear how it turns out! Drop a comment below and leave a star rating to let me know. Your feedback helps others—and it makes my day too!
And if you’re craving more Caribbean seafood dishes, check out these favorites next:
This dish brings heat and flavor in every bite, and I’m walking you through exactly how to make it at home. So let’s dive in, get those shrimp seasoned up, and bring a little island spice to your plate!
What is pepper shrimp Trini style?
Trinidad pepper shrimp is a spicy, flavor-packed seafood dish rooted in Trinbagonian cuisine, known for its bold heat and savory depth. What sets it apart from other shrimp dishes—like Jamaican pepper shrimp or curry shrimp—is its unique blend of seasonings, especially scotch bonnet pepper, black pepper, and fresh aromatics like ginger and garlic.
The dish reflects the Chinese influence on Trinidad’s culinary landscape, with immigrants introducing techniques and ingredients that fused beautifully with local flavors. That fusion is exactly what makes this shrimp dish stand out—fiery, fragrant, and full of flavor.
Ingredients needed for this dish
To make this dish, you'll need a mix of fresh aromatics, vegetables, and pantry staples to build a rich, spicy, and slightly sweet sauce around the shrimp.
Seafood
- 1 lb large raw shrimp, deveined (shell-on or off, your choice)
Sauces & Seasonings
- Soy sauce (preferably dark, low-sodium) – for umami and saltiness
- Ketchup – adds a touch of sweetness and body to the sauce
- Cornstarch (optional) – used if you want a thicker sauce
- Salt and black pepper
- Lime juice – for seasoning and balance
Fresh Produce
- Scotch bonnet pepper – for heat
- Pimento pepper – adds flavor without additional spice
- Sweet pepper – for crunch and mild sweetness
- Carrots – helps to balance the spice with natural sweetness
- Onion – adds savoriness and texture
- Garlic – classic savory base
- Grated ginger – gives a warm, slightly sweet kick
- Chadon beni (culantro) – for that earthy, distinctly Caribbean flavor
How to clean shrimp?
Cleaning shrimp might seem like extra work, but it’s worth it for the best flavor and texture, especially if you’re using fresh shrimp. Here's how to do it:
- Remove the head and tail by gently twisting and pulling them off.
- Peel the shell off the body.
- Rinse the shrimp under cold water to remove any debris.
- Pat dry with paper towels—this helps the seasoning stick better.
- Optional: Devein the shrimp by making a shallow cut along the back and removing the dark vein with the tip of a knife.
- Rinse again and finish with a quick wash in lime juice and water.
If you want to skip this step, you can also use frozen raw shrimp that’s already deveined—just be sure to thaw and rinse before seasoning.
How to make this dish
-
Clean and season the shrimp.
After cleaning, pat the shrimp dry and season with ginger, black pepper, garlic, chadon beni, pimento pepper, and lime juice. Mix well, cover, and let it marinate for at least 30 minutes.
-
Saute the vegetables.
In a large pan (I used my 10.5" Caraway fry pan), heat vegetable oil over medium heat. Add sliced scotch bonnet and fry for about 2 minutes. Then add onion, sweet peppers, celery, and carrots. Cook for another 2–3 minutes until slightly softened.
-
Build the sauce.
Add half a cup of water, soy sauce, and most of the ketchup. Stir to coat the vegetables well.
-
Add the shrimp.
Toss in the seasoned shrimp along with the remaining ketchup and water. Mix everything together and cook for about 4–5 minutes, just until the shrimp are cooked through and opaque.
-
Taste and adjust.
Add more salt and black pepper if needed. Remove from the heat and let sit for a couple of minutes. -
Garnish and serve.
Sprinkle with fresh cilantro and, if you like extra heat, add more sliced scotch bonnet on top. Serve hot!
Tips and tricks
- Use jumbo shrimp for the best texture—they hold up well in the sauce.
- Already have green seasoning? Add a spoonful to the shrimp for even more flavor.
- Need to thicken the sauce? Mix 1 tablespoon of cornstarch with 1 tablespoon of water to make a slurry. Stir it in and let the sauce simmer until thickened.
- Too spicy? Add a bit more ketchup and water to mellow out the heat.
- Want more heat? Leave the pepper seeds in, or add a dash of your favorite pepper sauce.
- Try Worcestershire sauce as a substitute (or in addition to) soy sauce for a different depth of flavor.
- Add a sweet touch with pineapple chunks—they balance the spice beautifully.
Trinidad pepper shrimp FAQs
What can I serve pepper shrimp with?
Pepper shrimp is super versatile. It’s often served as a side dish or appetizer, but it also pairs perfectly with white rice, fried rice, or noodles. For a traditional Trini meal, serve it with callaloo, macaroni pie, or even a fresh cucumber salad.
What drink pairs well with it?
Spicy dishes like this go great with Caribbean favorites like sorrel, mauby, or rum punch. These drinks help cool things down while keeping the vibe festive.
What makes Trini pepper shrimp different from Jamaican pepper shrimp?
Trini pepper shrimp uses ginger, pimento peppers, and sometimes green seasoning—flavors that reflect the Chinese-Caribbean influence on Trinidadian cooking. Jamaican pepper shrimp, on the other hand, is often drier, with heavy vinegar and thyme and a strong scotch bonnet presence.
Can I use frozen shrimp?
Definitely. Frozen raw shrimp works well—just be sure it’s deveined and fully thawed before seasoning. Give it a rinse and pat dry to help the spices stick.
Is pepper shrimp supposed to be saucy or dry?
Trini-style pepper shrimp usually has a light, flavorful sauce. If you prefer it drier, you can cook the sauce down a bit more or skip thickening it with cornstarch.
Can I make this ahead of time?
You can prep it in advance by cleaning and seasoning the shrimp earlier in the day. For the best texture and flavor, cook it just before serving.
How to Store and Reheat Pepper Shrimp
Refrigerating Leftovers
Store any leftover pepper shrimp in an airtight container in the fridge within 2 hours of cooking. It will stay fresh for up to 3 days. This helps lock in flavor and prevent it from drying out.
Can I Freeze Pepper Shrimp?
Yes! Let it cool completely before transferring to a freezer-safe container. Freeze for up to 3 months, but for the best texture and flavor, try to eat it within 1 month. Don’t forget to label it with the date.
Reheating Tips
When reheating, make sure the shrimp reaches an internal temp of 165°F (74°C) for food safety. Reheat gently on the stovetop over low heat or in the microwave in short bursts. Only reheat what you plan to eat to avoid overcooking.
Ready to Try This Trini Favorite?
I hope this recipe has you excited to bring some bold Caribbean flavor into your kitchen! With its fiery kick, juicy shrimp, and savory sauce, Trini pepper shrimp is always a hit. Don’t forget—you can adjust the heat to your liking, so make it just right for you.
If you give it a try, I’d love to hear how it turns out! Drop a comment below and leave a star rating to let me know. Your feedback helps others—and it makes my day too!
And if you’re craving more Caribbean seafood dishes, check out these favorites next:
- Curry crab
- Smoked herring
- Stew saltfish
- Jamaican escovitch fish
- Bahamian conch fritters
- Curry lobster
-
Seafood soup
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