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"Love Is Stronger Than Pride" Spicy Peel and Eat Shrimp

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This is my new favorite way to enjoy peel and eat shrimp. These are poached in coconut water that’s been infused Caribbean style with peppers and scallions for a great appetizer that is definitely not your average shrimp cocktail.

Jamaicans make a traditional shrimp recipe called pepper shrimp which is basically shrimp sautéed with spicy scotch bonnet peppers. I used similar ingredients in this dish, but flipped the technique.

Poaching provides a cleaner taste while also ensure nice plump and juicy shrimp. Besides the great taste of the shrimp, if you play your cards right then you’re left with the dopest awe-inspiring shrimp stock that could be used for other dishes.

spicy peel and eat shrimp on white plate with red peppers

MOOD MUSIC

Love is stronger than pride

Spicy Peel and Eat Shrimp Ingredients

  • Coconut water
  • Scotch bonnets halved
  • Green onions, chopped
  • Fresh Thyme (optional)
  • Whole Pimento Seeds
  • Fresh Ginger 
  • Garlic cloves
  • Kosher Salt
  • Black pepper
  • Bay leaf
  • Shrimp

How To Poach Shrimp In Spicy Broth

Slice peppers in half and heat in pan for 20-30 seconds. 

Add all remaining ingredients except for the shrimp. Bring everything to a boil, reduce, and simmer 10 minutes to allow the ingredients to infuse the coconut water with so much flavor.

water infused with vegetables

Add shrimp, bring to a boil then remove pan from heat. Let shrimp stand undisturbed for 20 minutes.

shrimp and peppers boiling

Peel and eat your delicious shrimp.

Cooking Considerations and Tips

Take the time to remove the veins from the shrimp. Just use a sharp paring knife and cut through the shell.

Make this dish as hot or as mild as you prefer. Keep the seeds and veins in for more heat or remove them for a milder profile.

Heat the peppers and the Pimento (allspice) berries first to release their flavor if you have the time.

Give the aromatic ingredients time to infuse flavor into the coconut water.

Cooking with shells on leads to a shrimp stock that is magical in flavor. Reserve the stock for use in rice or fonio dishes. It’s especially nice when used in a shrimp and grits recipe.

Eat these peel and eat shrimp as an appetizer to be served before your main dish including fried catfish, blackened redfish, or grilled jerk steak. Include some poached pears as dessert.

spicy peel and eat shrimp on white plate with red peppers

For similar shrimp recipes

Grilled Jerk Shrimp

New Orleans Style BBQ Shrimp

Piri Piri Shrimp

Skewered Prawns with Peanut Sauce

BBQ Shrimps

Nashville Hot Shrimp Sandwich

Mofongo

Coconut Shrimp

Beer Steamed Shrimp

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spicy peel and eat shrimp on white plate with red peppers

Spicy Peel and Eat Pepper Shrimp

This delicious spicy peel and eat shrimp is a Caribbean twist on classic poached shrimp cocktail. Shrimp are cooked in chilip pepper infused coconut water.
Prep Time: 5 minutes
Cook Time: 30 minutes
Course: Appetizer
Cuisine: Caribbean, Jamaican
Calories: 164kcal
Author: Marwin Brown

Ingredients

  • 2 cups coconut water
  • 4 scotch bonnets halved
  • 3 green onions chopped
  • ½ teaspoon Thyme
  • 1 tablespoon Pimento seed
  • ½ tablespoon Ginger chunks
  • 4 garlic cloves crushed
  • ½ tablespoon salt
  • 1 teaspoon black pepper
  • 1 bay leaf
  • 1 pound uncooked shrimp unpeeled but deveined

Instructions

  • Heat peppers in pan for 20-30 seconds.
  • Add all remaining ingredients except for the shrimp. Bring everything to a boil, reduce, and simmer 10 minutes to allow the ingredients to infuse the coconut water with so much flavor.
  • Add shrimp, bring to a boil then remove pan from heat. Let shrimp stand undisturbed for 20 minutes.
  • Peel and eat your delicious shrimp.

Video

YouTube video

Notes

Take the time to remove the veins from the shrimp. Just use a sharp paring knife and cut through the shell.
Make this dish as hot or as mild as you prefer. Keep the seeds and veins in for more heat or remove them for a milder profile.
Heat the peppers and the Pimento (allspice) berries first to release their flavor if you have the time.
Give the aromatic ingredients time to infuse flavor into the coconut water.
Cooking with shells on leads to a shrimp stock that is magical in flavor. Reserve the stock for use in rice or fonio dishes. It’s especially nice when used in a shrimp and grits recipe.
Eat these peel and eat shrimp as an appetizer to be served before your main dish including fried catfish, blackened redfish, or grilled jerk steak.

Nutrition

Calories: 164kcal | Carbohydrates: 35g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4010mg | Potassium: 1598mg | Fiber: 9g | Sugar: 16g | Vitamin A: 843IU | Vitamin C: 84mg | Calcium: 231mg | Iron: 3mg
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