How to Make Jamaican Pepper Shrimp (Middle Quarters Style!)

Learn how to make real Jamaican pepper shrimp just like the ones sold in Middle Quarters, St. Elizabeth. This spicy shrimp recipe uses head-on, shell-on shrimp for maximum flavor and captures the true taste of Jamaican street food.

In this video, I show you two ways to make pepper shrimp. First, the classic street-style version seasoned with Maggi chicken flavor and Scotch bonnet pepper. Then a saucy version with Old Bay, garlic, sweet pepper, and herbs that pairs perfectly with rice, bammy, or festival.

You’ll also get a look at Middle Quarters and its famous shrimp vendors, plus footage from Scott’s Cove and Border, two other popular Jamaican food stops on the south coast. I also talk about janga, the local freshwater crawfish that’s often used for pepper shrimp in Jamaica.

If you’re looking for an authentic Jamaican shrimp recipe with heat, flavor, and a real taste of the island, this is it.

Let me know in the comments: Do you prefer the street-style pepper shrimp or the saucy version?

Street-Style Jamaican Pepper Shrimp (Middle Quarters Style)

1/2 lb shrimp (head-on, shell-on; saltwater shrimp)
1 Scotch bonnet pepper
1 packet Maggi Season-Up (chicken flavor)
Salt (to taste)
Fresh lime juice (for cleaning)
Water (a small splash during cooking)
Cooking oil

Saucy Pepper Shrimp Version

1/2 lb shrimp (head-on, shell-on; saltwater shrimp)
1 Scotch bonnet pepper (chopped)
1 tablespoon Old Bay seasoning (plus an extra ½ teaspoon later)
1 teaspoon cornstarch
1 tablespoon chopped garlic
1 stalk escallion (chopped)
1 onion (sliced)
1 sweet pepper (sliced, mixed colors)
½ teaspoon paprika
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