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.
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
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.
Add shrimp, bring to a boil then remove pan from heat. Let shrimp stand undisturbed for 20 minutes.
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.
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- 2 cups coconut water
- 4 scotch bonnets halved
- 3 green onions chopped
- ½ tsp Thyme
- 1 tbsp Pimento seed
- ½ tbsp Ginger chunks
- 4 garlic cloves crushed
- ½ tbsp salt
- 1 tsp black pepper
- 1 bay leaf
- 1 pound uncooked shrimp unpeeled but deveined
- 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.