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Jamaican Pepper Shrimp

Jamaican pepper shrimp is a snack or appetizer that packs a lot of heat and flavor. It is a great beginner recipe if you are wanting to try Jamaican food and cooks in under 30 minutes. This cleaned up homemade version is Whole30 compatible, gluten free and free from artificial coloring.

What is Jamaican pepper shrimp?

Pepper shrimp is a very popular street food in Jamaica. It’s shell on head on shrimp that is marinated in hot pepper scotch bonnet pepper, herbs and spices and simmered in a spicy broth. It is commonly served in a small plastic bag and tied up around a metal ring. Street venders will walk up to you as you walk or drive around town and sell them. It’s an experience I remember vividly from my childhood.

Is it just an appetizer?

While this recipe is typically a snack or appetizer, you can totally serve this as your main protein for a dish. I like to serve this with cauliflower rice with vegetable salad. You can also enjoy this with some rice and peas if you are not doing a Whole30.

To make Jamaican pepper shrimp do you need head on shrimp?

It’s ideal but not necessary. It’s challenging for me to find head on shrimp where I live but if I could find it, I would use it. Having the head on gives a lot more depth of flavor and is traditionally how this dish is made. But if you don’t like shrimp with the head on or can’t find it, just shell on shrimp will do.

Other things to know about Jamaican pepper shrimp:

While this is a recipe for pepper shrimp, you don’t have to make it super spicy. It’s up to you how much spice you want to put into it so customize to your liking.
If you cannot find scotch bonnet pepper, habanero pepper will make a great substitution.
The bigger the shrimp the better. I recommend ultra jumbo or colossal shrimp 20-24 per pound count.
This will store well in the fridge for 3-4 days in an airtight container.
This can be served hot or cold.
For seafood seasoning I used All Seasoning New Bae.

Other recipes to try:

Looking for other spicy recipes to try? Check out my Air Fryer Salmon or Jerk Pork recipe.

Jamaican Pepper Shrimp

Firey hot shrimp appetizer or seafood snack. Great option for a main protein choice.

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Prep Time 5

Cook Time 30

Course Side Dish

Cuisine Jamaican

Servings 4

Equipment

Mixing bowl
Dutch pot
Wooden spoon
Measuring spoons
Measuring cup

Ingredients

2 lbs shrimp jumbo or colossal
½ onion diced
½ red bell pepper diced
3-5 habanero peppers diced
2 TBSP seafood seasoning
1.5 TBSP red chili flakes
1-1.5 TBSP paprika
1 TBSP garlic powder
½ TBSP pimento
1 tsp salt
1 tsp black pepper
1 tsp dried thyme
1.5 cups water
2 TBSP white vinegar

Instructions

Season shrimp with onion, bell pepper, habanero, seafood seasoning, chili flakes, paprika, garlic powder, dried thyme, pimento, salt and pepper.
Mix and let marinate 15-30 minutes.
Remove as much of the seasoning from the shrimp and set aside.
Add water to the bowl with left over seasoning and mix.
In a Dutch pot on high heat pour in water and seasoning mix and let come to a boil then reduce to a simmer for 15 minutes covered.
Add in shrimp and white vinegar. Mix and let simmer for 7-10 minutes covered. Stir occasionally.
Remove shrimp and eat right away or let cool.

Keyword caribbean, caribbean food, gluten free, grain free, jamaican, jamaican food, jamaican recipe, pepper shrimp, seafood, shrimp, whole30

Curried Oxtail

Curried oxtail is not a common dish talked about when we think Jamaican food but honestly, we should be talking about it more. This Instant Pot version saves about 3 hours of cook time but doesn’t sacrifice the results. The meat is fall off the bone tender and full of the curry flavor we are used to in curried chicken or goat. This recipe is Whole30 compatible, gluten and grain free and sure to transport you to Jamaica in one bite.

How long would curried oxtail take stove top?

You can totally cook this on the stove. Depending on the oxtail you have it could take anywhere from 3-4 hours. The directions are the same except you would check the pot every 25-30 minutes to see if it needs more liquid. Simmer over medium heat. You can also use a stovetop pressure cooker and it would take the same amount of time.

What else can you use if you don’t have oxtail?

Oxtail is not a very cheap protein these days and even if it’s in your budget it can be hard to find. In my experience, using turkey necks or beef short ribs with the bone in make great substitutions.

Things to know about this recipe:

You don’t need to add turmeric to make this. I do because it helps ensure the curry comes out more on the yellow side which is common for Jamaican curry. I like the curry seasoning from All Seasoning.
You can start this out on the stove then move it to the instant pot to finish cooking. after burning the curry and adding the meat in and developing a sauce, add the pressure cooker to finish cooking. I like to do it all in the Instant Pot because it’s one less thing to clean and the heat from having the IP on helps to get the IP to pressure faster.
You don’t need to add liquid in the IP. If you develop enough sauce at the bottom to cover the bottom of the pot that’s all you need. If you want to add water, do not submerge the meat. Only put enough to go halfway up the level of the meat.

Other recipes to try

Looking for other recipes? Try Curry Chicken recipe, Brown Stew Chicken or Jerk Pork.

Curried Oxtail

Pressure cooked curried oxtail dish made in the Instant Pot.

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Prep Time 5

Cook Time 1 15

Course Main Course

Cuisine Jamaican

Servings 6

Equipment

Electric pressure cooker
Mixing bowl
Cutting board
Knife
Wooden spoon
Measuring spoons

Ingredients

4 lbs Oxtail
½ Onion sliced
½ Green bell pepper chopped
3 stalks Green onion chopped
2 large Carrots chopped
2 TBSP Curry powder
½ TBSP Turmeric
½ TBSP Pimento seeds
½ TBSP Dried thyme
1 tsp Salt
1 tsp Garlic powder
1 TBSP All-purpose seasoning
2.5 tsp Ginger powder
1-2 TBSP Olive oil

Instructions

Wash and prepare oxtail. Pat dry.
Add everything except olive oil and 1 TBSP curry powder. Mix to combine.
Marinate 30 minutes countertop or overnight in the fridge. If overnight, let it come to room temperature for 30 minutes before cooking.
Set Instant Pot to sauté then add oil when screen reads hot.
Add in curry powder and sauté for a minute or two. This is call bunning the curry.
Add in marinated meat then cover IP with lid. Do not secure shut, just place on top of the IP. Let cook for 10 minutes, stirring occasionally.
Turn off sauté mode, cover pot then set to pressure cook on high for 1 hour. If there was not enough liquid released, add a little water to the pot. 1/2 cup should do.
After cooking time has elapsed, allow 10-15 minutes of natural release before doing a manual release.
Serve with cauliflower rice and your favorite vegetables.

Keyword caribbean, caribbean food, curried oxtail, curry, jamaican, jamaican food, jamaican recipe, oxtail, whole30

Pumpkin rice

Pumpkin rice is a type of seasoned rice common in Jamaica. It’s usually made on weeknights as it’s an easy one pot meal. It’s a simple dish usually made with ingredients you already have at home and need a meal on a budget. One of my favorite comfort foods from my childhood. Every time I make this it makes me feel like I’m in Jamaica. This dish is vegan friendly and gluten free. Perfect for fall and winter.

What is seasoned rice?

Seasoned rice is basically a one pot rice dish with herbs and spices such as thyme, pimento, onion and garlic. In Jamaica, there are many types of seasoned rice, but the two most common are pumpkin rice and saltfish seasoned rice. They are made the same way except one uses saltfish and the other uses pumpkin. It’s also common to see it made with salted pork.

Is pumpkin rice better made on the stove or in a rice cooker?

This comes down to personal preference. I used to only make this stove top but then I tried making it in the rice cooker and honestly, I’ve never looked back. You could even make this in the Instant Pot.

What pumpkin is best for pumpkin rice?

Kabocha or calabaza squash are the best for this recipe but any winter squash will work. I’ve used butternut squash, acorn squash and recently, blue Jarrahdale squash. Each squash will add a different flavor profile so feel free to experiment.

Things to know about this recipe:

Use a long grain rice like jasmine or basmati so the dish won’t be mushy.
Add in a tablespoon of all purpose seasoning to give it an extra boost of flavor.
It’s much better the next day.

What to eat this with?

I like to eat this by itself, but it would be perfect with Jerk Pork or Air Fryer Jerk Salmon.

Pumpkin Rice

A flavorful seasoned rice. Perfect for the fall. Quick and easy weeknight one pot dinner.

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Prep Time 5

Cook Time 30

Course Main Course, Side Dish

Cuisine Jamaican

Servings 5

Equipment

Cutting board
Large skillet
Knife
Wooden spoon
Rice cooker

Ingredients

3.5 cups rice
5 cups water
2 cups pumpkin diced
½ onion diced
2 stalks green onion chopped
½ green bell pepper chopped
1 TBSP olive oil
1 tsp garlic powder
3.5 tsp salt
1 tsp black pepper
1 TBSP dried thyme
½ TBSP pimento whole, optional
1 scotch bonnet or habanero optional

Instructions

In a large skillet on medium heat, add oil. Once heated add onion, bell pepper, green onions and sauté until onions are translucent.
Add in pumpkin and seasonings. Stir to combine and cover pot for 3-5 minutes, stirring occasionally.
Add everything from the skillet to the rice cooker, add rice, water, pimento, and hot pepper. Stir then close the lid. Cook on white rice setting until done.
Once done cooking, open the lid and stir to combine and fluff the rice.
Serve as is or with your favorite protein.

Notes

This can be made stove top by sauteing in a medium pot and after sauteing and water and bring to a boil. Then add in the rest of the ingredients and reduce to a simmer. Cover the pot and cook for 25-30 minutes or until the rice is cooked.

Use the pumpkin or squash you have on hand. I’ve tested this recipe with kabocha, acorn, butternut squash and Jarrahdale.

Keyword caribbean, caribbean food, jamaican, jamaican food, one pot, one pot recipe, pumpkin rice, rice, seasoned rice

Jamaican Fricassee Chicken

Jamaican fricassee chicken is a stew very similar to brown stew chicken. The chicken is seasoned with simple ingredients then browned and stewed down until the chicken is tender. My mom made this a lot growing up as she preferred it over brown stew chicken. While it is delicious right after it’s done cooking, it’s even better the next day. I made this recipe gluten free, but it can also be made Whole30 and Paleo.

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What is the difference between Jamaican fricassee chicken and brown stew chicken?

While they have very similar ingredients, they have a different taste. The first difference is that with fricassee chicken, it’s seasoned with just powdered seasonings in the marinade where brown stew usually has a liquid like browning added to the marinade. Browning is used in fricassee chicken but during the cooking process. With brown stew, browning is added as part of the marinade, so the chicken has a darker color. The next difference is that with brown stew chicken, the chicken and marinade is usually added to the pot at the same time where in fricassee chicken you brown the chicken first then add the marinade back in.

Why wait to add marinade in?

In this recipe, you have to sear the chicken. If the marinade is left on it could burn or release liquid preventing the chicken from browning. To get best results, it’s important to wipe off the marinade before browning. After browning the chicken, you can add the marinade back in as well as any additional seasonings. Do not worry about getting the powdered seasoning off but focus on the onion and fresh garlic, if used.

Things to know about making this recipe:

When adding in browning or coconut aminos, add it to the pot and not the chicken. This will help brown the sauce and not the chicken.
I used carrot ketchup (affiliate link), but you can use tomato ketchup to keep it more authentic. Adding ketchup will help to thicken the sauce.
It’s important to wipe off all the marinade before browning so they don’t get burned when searing the chicken.
Add in pimento at the beginning if the stew process. If added in the marinade it can be hard to see and remove before searing.
It’s not necessary to add bell pepper in. If you like them, you can add them in the last 10 minutes of cooking.
My mom never added garlic to the marinade but if you want to, I suggest 2 tsp garlic powder, or 4 cloves chopped.
I used All Seasoning all-purpose, jerk and pollo seasoning.
Jerk seasoning is totally optional but adds a nice flavor to the dish.
Serve with cauliflower rice to keep Whole30. You can also serve it with white rice or rice and peas.
You can use gluten free tamari instead of browning or coconut aminos. It will not be Whole30 or Paleo but will be gluten free.

Jamaican Fricassee Chicken

A gluten free take on a Jamaican classic. Similar to brown stew but has a slightly different taste.

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Prep Time 7

Cook Time 40

Course Main Course

Cuisine Jamaican

Servings 10

Equipment

Large mixing bowl
Large skillet
Wooden spoon
Tongs

Ingredients

5 pounds Whole chicken including neck and back, cut up for stew or 5 pounds of your favorite part of the chicken
2 TBSP All-purpose seasoning
1 TBSP Jerk seasoning
1 TBSP Poultry seasoning
2 tsp garlic powder optional
½ Onion sliced
3 tsp Dried thyme or 1 sprig fresh thyme
1-2 TBSP Olive oil
½ to 1 tsp Browning see notes for substitutions
1 TBSP Pimento
1 TBSP Ketchup

Instructions

Add prepped chicken pieces to a large bowl and pat dry.
Add all-purpose, poultry and jerk seasonings, dried thyme and garlic powder (If you choose) and mix.
Let chicken marinate for 15-30 minutes countertop or up to 24 hours in the fridge. If marinating in the fridge, be sure its covered or placed in a Ziplock bag. Also, remove from the fridge 30 minutes before cooking.
Wipe off as much of the marinade from the chicken that you can.
Heat oil in a large skillet on medium heat. Once heated, add olive oil.
Sear chicken on each side over medium heat, working in batches until golden brown (about 5 minutes a side).
Once all the chicken is cooked, wipe out the oil if there are burned bits. If you do wipe out the oil from the skillet, add an additional TBSP oil.
Add back all the chicken, the juice from the bottom of the bowl it's been resting in plus the marinade, pimento and browning and stir.
Reduce the heat to medium low and cover the skillet.
Cook for 20-25 minutes, checking and stirring every 5-10 minutes.
If you notice after 10 minutes no liquid is being released or it is evaporating too quickly, add little bits of water at a time. Do not submerge the chicken, only go about 1/2 the way up.
The last 5 minutes of cooking add in the ketchup and stir.
After 5 minutes, check for doneness and serve when ready.

Notes

Browning is gluten free, but if you want to you can use a gluten free tamari or liquid aminos. To keep things Whole30 use coconut aminos or teriyaki. For all these substitutions, use 1 TBSP for every 1 tsp of browning.

When adding in browning or coconut aminos, add it to the pot and not the chicken. This will help brown the sauce and not the chicken.

I used carrot ketchup, but you can use tomato ketchup to keep it more authentic. Adding ketchup will help to thicken the sauce.

It’s important to wipe off all the marinade before browning so they don’t get burned when searing the chicken.

It’s not necessary to add bell pepper in. If you like them, you can add them in the last 10 minutes of cooking.

My mom never added garlic to the marinade but if you want to, I suggest 2 tsp garlic powder, or 4 cloves chopped.

I used All Seasoning all-purpose, jerk and pollo seasoning.

Jerk seasoning is totally optional but adds a nice flavor to the dish.

Serve with cauliflower rice to keep Whole30. You can also serve it with white rice or rice and peas.

Keyword caribbean, caribbean food, fricassee chicken, gluten free, jamaican, jamaican food, jamaican recipe, one pot recipe, stew chicken, whole30

Jamaican Mallah Chicken

Jamaican mallah chicken is a common Jamaican Chinese dish. It’s made from very simple ingredients but packs a huge punch and comes together in a few minutes. Perfect for a quick lunch or dinner and is also great for meal prep. This Whole30 compatible version is soy and gluten free.

What is Jamaican mallah chicken?

This is a stir fry very similar to Chicken Chop Suey, but the technique is a little different. The chicken has a bit more heat to it and there is more sauce in this dish. The cooking times are very similar.

Do I have to use cucumber in this dish?

To get the most authentic flavor, yes. But you can use zucchini or yellow squash instead. I find that cucumber really adds a unique flavor and texture.

Could I swap the chicken for another protein?

You sure can! That’s one of the good things about cooking from home is being able to adjust recipes as you need to. In most Chinese restaurants in Jamaica this dish is made with pork, shrimp or beef. If you are plant based, try this recipe with a compatible tofu or tempeh and use vegetable broth. Just keep in mind that cooking times will vary so adjust as needed.

What can Jamaican mallah chicken be served with?

It can be enjoyed as a standalone dish but, it can also be served with a side dish. For Whole30/paleo it can be served with cauliflower rice, zoodles or spaghetti squash. Otherwise, it would be perfect over a bowl of white rice or even gluten free noodles.

Things to know about this recipe:

If you want more heat, add in some red chili flakes when seasoning the chicken. I recommend 1 tsp but season to your liking.
To make your life easier get precut vegetables from the store. You could even use garlic powder instead of chopping fresh garlic.
Ask the butcher to cut the chicken into strips for you at the supermarket or, check to see if they have chicken strips already packaged on the meat shelf.
Chicken thighs were used in this recipe, but you can use breast meat instead.
Since it is a stir fry, having everything prepped ahead of time is key.
If when you add the slurry in it becomes gummy, just add 1 TBSP of water and stir to help thin it out.
I used a nonstick pan to make this but if you have a wok that would be better. Use a high smoke point oil instead of olive oil.
To make it non-Whole30, marinate the chicken with 1 TBSP GF soy sauce (tamari) instead of the coconut aminos and omit adding the coconut aminos when the chicken is done cooking.

Jamaican Mallah Chicken

Jamaican mallah chicken is a common Jamaican Chinese dish. This Whole30, gluten and soy free version is a perfect weeknight dinner.

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Prep Time 5

Cook Time 15

Course Main Course

Cuisine Chinese, Jamaican

Servings 3

Equipment

Cutting board
Chef knife
Vegetable peeler
Mixing bowl
Large skillet
Wooden spoon

Ingredients

1 pound Boneless skinless chicken thighs cut into strips
2 Carrots chopped
1 Red bell pepper julienned
1 medium to large Cucumber chopped
3 stalks Green onion chopped
1 tsp Salt
2.5 tsp Ginger powder
3 TBSP Coconut aminos, divided 2 TBSP for marinating and 1 TBSP for cooking
4 cloves Garlic chopped
5 TBSP Chicken stock/broth
4 TBSP Olive oil, divided in half
¼ cup Water
1 TBSP Tapioca starch

Instructions

Add chicken thighs to a mixing bowl.
Add 2 TBSP coconut aminos, salt, ginger powder and garlic. Mix and set aside.
While chicken marinates, prep all the vegetables.
Heat a large skillet on medium heat.
Add 2 TBSP olive oil. Once hot add carrots and cook for 3 minutes, stirring occasionally.
Then add in bell peppers and cucumber and stir to combine. Cook for 2 minutes.
Remove vegetables to a bowl and set aside.
Add remaining 2 TBSP olive oil. Once heated add green onions and sauté until the white parts are translucent (1 minute) stirring occasionally to avoid burning.
Increase heat to medium high then add chicken including leftover marinade. Cook chicken for 5-7 minutes stirring occasionally.
Reduce heat to medium and add remaining 1 TBSP of coconut aminos and chicken broth then stir to combine.
Mix together the water and tapioca flour to form a slurry. Pour the mixture in to the skillet and immediately stir to combine. The sauce should thicken after a minute or 2.
Once sauce is thickened, add in vegetables and mix for a minute. Turn off the heat.
Once all the vegetables are coated in the sauce, taste for additional seasoning then you're ready to serve.

Notes

Feel free to use chicken breast instead of chicken thigh.

If you want more heat, add in some red chili flakes when seasoning the chicken. I recommend 1 tsp but season to your liking.

When adding the slurry, add around the outer edge of the skillet.

If the slurry gets gummy, just a 1 TBSP of water at a time to help thin it out after you’ve added the vegetables back in. If this happens you should only need a tablespoon or 2.

This dish is meant to be served on its own, however you can serve it with cauliflower rice or your favorite side dish.

To make it non-Whole30, marinate the chicken with 1 TBSP GF soy sauce (tamari) instead of the coconut aminos and omit adding the coconut aminos when the chicken is done cooking.

This recipe serves 2 people easily however, it can be stretched to feed 4 people if served with a side dish.

Keyword caribbean, caribbean food, gluten free, jamaican, jamaican chinese, jamaican food, jamaican recipe, mallah chicken, paleo option, soy free, strr fry, whole30

Air Fryer Jerk Salmon

Air fryer jerk salmon is a great way to get lunch or dinner ready during the week. It’s ready in under 20 minutes, full of flavor and is perfect for meal prep. This recipe is Whole30 compatible, Gluten and Grain free, Paleo, and soy free.

What jerk seasoning do I use?

Whatever jerk seasoning or marinade you find will work as long as it’s compatible. You could even make your own and keep it in the fridge. I like to use A Dozen Cousins Jamaican jerk seasoning. It’s designed to marinate the protein in 5-10 minutes. Which is perfect for those busy weeknights when you don’t have time to let the protein marinate or if you forgot to set up a marinade beforehand. I added a bit of coconut aminos or coconut teriyaki to help stretch the marinade a bit as well as help give the salmon the traditional jerk color.

Does it matter what type of salmon I use in this recipe?

It does not! Get whatever salmon you can afford. In this recipe I used wild caught sockeye salmon. It was on sale and looked fresh, but Atlantic salmon would be just fine. Make sure when you go to purchase the fish that it doesn’t look slimy or has a strong fishy taste. Frozen salmon could be another option, just make sure it isn’t already seasoned and the ingredients are Whole30 compatible.

How long can I store air fryer jerk salmon in the fridge?

It never lasts long in our house, but at the maximum I will say 4-5 days. Be sure its stored in an airtight container and reheat in the air fryer for 3-4 minutes in 400 degrees Fahrenheit. It also freezes well.

Things to know about this air fryer jerk salmon recipe:

Check the salmon 5-7 minutes into cooking for doneness. Depending on the fish it could cook faster.
If you don’t have an air fryer you can use the convection setting on your oven or use a toaster oven.
If you don’t have a compliant jerk marinade, you can use a jerk dry rub. I recommend this one from All Seasoning.

Looking for another quick and easy weeknight dinner? Then check out this Chicken Chop Suey recipe.

Air Fryer Jerk Salmon

A quick weeknight Whole30 compatible dish. Ready in under 20 minutes.

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Prep Time 2

Cook Time 10

Course Main Course

Cuisine Jamaican

Servings 4

Equipment

Air Fryer
1 Mixing bowl
Tongs

Ingredients

1 pound Salmon fillet
1 package A Dozen Cousins Jamaican jerk seasoning
1 TBSP Coconut aminos or coconut teriyaki

Instructions

Cut salmon fillet into 1-inch strips.
Add salmon to a mixing bowl. then add coconut aminos/teriyaki and 1 packet of A Dozen Cousins Jamaican jerk seasoning.
Mix and evenly coat salmon with the marinade.
Preheat the air fryer to 400 degrees F. Once preheated, spray the liner with a compatible cooking spray.
Add salmon and brush on any leftover marinade.
Cook for 7 to 10 minutes. Check at 7 minutes for doneness.
Serve with your favorite sides and enjoy!

Keyword air fryer, gluten free, grain free, jamaican, jamaican food, jamaican jerk, jamaican recipe, jerk salmon, salmon, salmon recipe, summer, summer recipes, whole30