If you’re looking for a homemade alternative to a mouthwatering, traditional Jamaican treat, try this Jamaican black pepper shrimp recipe from the Cheesecake Factory. In only 30 minutes, you can have these spicy shrimp doused in a scotch bonnet spice + base with hints of butteriness, and they’ll be ready to serve by themselves or alongside your favorite simple side dish.

Cheesecake Factory Jamaican Black Pepper Shrimp

Why You’ll Love This Recipe

The sweetness and spice of Jamaican black pepper shrimp are balanced well, making for a mouthwatering dish.
Crispy on the outside and soft on the inside, the shrimp is cooked to perfection.
The meal is given an unusual twist thanks to the sauce, which is a wonderful medley of Jamaican spices.
The dish may be made quickly and used as either an appetizer or a major dish.
Mango salsa, with its tart bite and smooth texture, is a delicious complement to the shrimp.

Cheesecake Factory Jamaican Black Pepper Shrimp Ingredients

Shrimp. I prefer jumbo because they are the largest and nicest.
Smoked Paprika. For A Subtle Smokiness.
Butter. Unsalted is the way to go.
Lawry’S. This seasoning salt is what I reach for when I want an extra hit of flavor. Alternately, you may use additional spices and herbs, such as garlic powder, onion powder, turmeric, cornstarch, cane sugar, and paprika (about 1/4 teaspoon of each), to get the same effect.
Thyme. Fresh thyme sprigs are what I use.
Garlic. About four cloves, minced, should be used.
Scotch Bonnet Pepper Sauce. . These may be purchased at Caribbean grocery stores, but you can also easily replicate the recipe at home.
Scotch Bonnet. These may be purchased from stores specializing in Caribbean goods, however, habanero peppers can be substituted in a pinch.

How Spicy Are Jamaican Black Pepper Shrimp?

Shrimp with Jamaican black pepper has a pleasant heat to it but is not overpowering. Add more or less black pepper to adjust the dish’s intensity. Bell peppers, chilies, and jalapenos are some examples of milder peppers that are commonly included in the meal. It’s up to you if you want the meal to be mild, medium, or hot, so feel free to experiment with different amounts of peppers.

How Do You Make Jamaican Black Pepper Shrimp More Spicy?

Jamaican black pepper shrimp may be made spicier by upping the amount of black pepper used or by adding more chili or jalapeo peppers. You may increase the dish’s intensity by using additional spices like cayenne pepper, red pepper flakes, or chili powder. You may also spice things up by adding some spicy sauce.

What Type Of Peppers Are Used To Make Jamaican Black Pepper Shrimp?

Peppers like bell peppers, chilies, and jalapenos are used in most recipes for Jamaican black pepper shrimp because of their milder flavor. These peppers contribute a pleasant, but overpowering spice to the meal. The meal can be made spicier by adding more peppers, such as cayenne, habanero, or scotch bonnet.

How To Make Cheesecake Factory Jamaican Black Pepper Shrimp

Preheat the oven to 400°F and oil a regular baking dish lightly with butter. Place aside.
In a mixing bowl, combine the clean and rinsed shrimp, scotch bonnet pepper sauce, minced garlic, smoked paprika, Lawry’s salt, salt, and black pepper, and mix well. Add in the chopped scotch bonnet and let aside for 5 minutes to marinate.
Spread the marinated shrimp (together with the minced garlic and pepper pieces) equally in the prepared baking dish. Place the cubed butter on top of the shrimp and tuck a few pieces in between them. Insert a couple of thyme sprigs between the shrimp as well.
Bake the shrimp for 20-25 minutes, or until the butter has completely melted and the shrimp are brightly colored and soft. NOTE: Stir the shrimp and ingredients in the baking dish together halfway through to ensure that they infuse properly during baking.
Remove from the oven and set aside to cool slightly before serving.

What To Serve With Jamaican Black Pepper Shrimp?

Coconut Rice. Jamaican black pepper shrimp are often served with the traditional side dish, coconut rice. Cooked in a sweet and savory sauce of coconut milk, sugar, and salt, long-grain white rice gives off a wonderful aroma in this meal. The end product is a rich and savory accompaniment that balances out the heat of the shrimp.
Mango Salsa. Mango salsa, with its sweet and spicy flavors, pairs wonderfully with the Jamaican black pepper shrimp. Ingredients for the salsa include mango, red onion, jalapeño, cilantro, lime juice, and sliced jalapeno. It’s a welcome burst of fresh taste to balance out the shrimp’s heat.
Plantains. Jamaican black pepper shrimp goes particularly well with plantains, a Caribbean classic. Plantains resemble bananas but are cooked before being consumed. They are prepared in a kitchen and offered in both sweet and savory forms. The most common way to eat plantains is fried.
Caribbean Slaw. Cabbage, carrots, peppers, and lime juice come together to create a refreshing and tasty dish known as
Caribbean Slaw. In contrast to the heat of the Jamaican black pepper shrimp, this is a welcome cool down.
Sweet Potato Fries. If you want to take your Jamaican black pepper shrimp to the next level, try serving them with some sweet potato fries. Cut into thin strips, the sweet potatoes are then gently cooked until crisp. They go wonderfully with the shrimp.
Grilled Corn. Corn on the cob, grilled, is a traditional accompaniment to Jamaican black pepper shrimp. Grilling the corn in olive oil makes it soft and gives it a nice charred flavor. The corn’s smokiness provides a nice counterpoint to the shrimp’s heat.
Avocado Salad. Accompanying the spicy Jamaican black pepper shrimp with a refreshing side of avocado salad is a great idea. Those ingredients, together with red onion, lime juice, and cilantro, make up the salad. It enhances the meal with a luscious, velvety texture and a burst of bright, clean taste.
Rum Glazed Carrots. Jamaican black pepper shrimp are best served with a rum-glazed carrot side dish. Cooking the carrots in a sauce made of rum, butter, sugar, and spices make them soft and somewhat caramelized. The glaze’s sweet and spicy tastes go wonderfully with the shrimp.

Recipe Variations

Jamaican Jerk Black Pepper Shrimp. Prepare shrimp by marinating them in a mixture of Jamaican jerk spices, garlic, and onion, then cooking them in a skillet with oil and black pepper.
Coconut Curry Black Pepper Shrimp. To prepare, marinate shrimp in a mixture of coconut milk, curry powder, garlic, and onion, and then sauté the shrimp in a skillet with oil and black pepper.
Mango Salsa Black Pepper Shrimp. Put shrimp in a bowl and mix with some mango salsa, garlic, and onion. Then, add some oil and black pepper and cook it in a skillet.
Pineapple Chutney Black Pepper Shrimp. Use a mixture of pineapple chutney, garlic, and onion as a marinade for shrimp, then sauté the shrimp in a skillet with oil and black pepper.
Lime-Cilantro Black Pepper Shrimp. Simply marinate the shrimp in lime juice, cilantro, garlic, and onion, and then sauté them in a skillet with oil and black pepper.

How To Store Jamaican Black Pepper Shrimp?

In The Fridge. To keep your Jamaican black pepper shrimp fresh for as long as possible, refrigerate them in an airtight container. This will preserve them from going bad and prolong their shelf life. In most cases, they are best used within two days of purchase.
In The Freezer. Jamaican black pepper shrimp can be frozen for later use if stored in an airtight container or freezer bag. They’ll be preserved for at least three months with this method. The easiest way to preserve the shrimp’s flavor and freshness before freezing are to blanch them for two minutes in hot water to stop the cooking process.
To Reheat. Jamaican black pepper shrimp are the finest reheated in the oven. Shrimp should be baked on an aluminum foil-lined baking pan at 400 degrees. Put the shrimp in the oven for around 8-10 minutes. To reheat shrimp in the microwave, place them in a microwave-safe container and microwave them on high for 2–3 minutes.

Cheesecake Factory Jamaican Black Pepper Shrimp

Erin Table for Seven

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine American, Jamaican

Servings

Calories 390 kcal

Ingredients

2 pounds jumbo or colossal shrimp deveined
½ cup unsalted butter cubed into small to medium chunks
1 cup scotch bonnet pepper sauce store-bought or homemade
4 garlic cloves minced
2 tablespoons smoked paprika
1 tablespoon Lawry’s seasoning salt
pinch sea salt and black pepper
handful of fresh thyme sprigs
4 scotch bonnet peppers chopped (you can also use habanero peppers if needed)

Instructions

Preheat the oven to 400°F and oil a regular baking dish lightly with butter. Place aside.
In a mixing bowl, combine the clean and rinsed shrimp, scotch bonnet pepper sauce, minced garlic, smoked paprika, Lawry’s salt, salt, and black pepper, and mix well. Add in the chopped scotch bonnet and let aside for 5 minutes to marinate.
Spread the marinated shrimp (together with the minced garlic and pepper pieces) equally in the prepared baking dish. Place the cubed butter on top of the shrimp and tuck a few pieces in between them. Insert a couple of thyme sprigs between the shrimp as well.
Bake the shrimp for 20-25 minutes, or until the butter has completely melted and the shrimp are brightly colored and soft. NOTE: Stir the shrimp and ingredients in the baking dish together halfway through to ensure that they infuse properly during baking.
Remove from the oven and set aside to cool slightly before serving.

Notes

Jamaican Jerk Black Pepper Shrimp. Prepare shrimp by marinating them in a mixture of Jamaican jerk spices, garlic, and onion, then cooking them in a skillet with oil and black pepper.
Coconut Curry Black Pepper Shrimp. To prepare, marinate shrimp in a mixture of coconut milk, curry powder, garlic, and onion, and then sauté the shrimp in a skillet with oil and black pepper.
Mango Salsa Black Pepper Shrimp. Put shrimp in a bowl and mix with some mango salsa, garlic, and onion. Then, add some oil and black pepper and cook it in a skillet.
Pineapple Chutney Black Pepper Shrimp. Use a mixture of pineapple chutney, garlic, and onion as a marinade for shrimp, then sauté the shrimp in a skillet with oil and black pepper.
Lime-Cilantro Black Pepper Shrimp. Simply marinate the shrimp in lime juice, cilantro, garlic, and onion, and then sauté them in a skillet with oil and black pepper.

Nutrition

Calories: 390kcalCarbohydrates: 7gProtein: 32gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 347mgSodium: 2876mgPotassium: 475mgFiber: 2gSugar: 2gVitamin A: 3046IUVitamin C: 61mgCalcium: 150mgIron: 2mg

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