Infused with layers of heat from Scotch bonnet chiles and fresh ginger, Kwame Onwuachi’s pepper shrimp are inspired by a beloved Jamaican street food. Deveining the shrimp but leaving the shell on helps protect against overcooking. Onwuachi fell in love with this recipe when traveling in Jamaica.
1/2 cup unsalted butter (4 ounces)
5 large garlic cloves, minced
1 fresh Scotch bonnet chile, stemmed, unseeded, and minced (about 1 tablespoon)
1 1/2 teaspoons minced peeled fresh ginger
1/2 cup fresh lime juice
1/2 cup distilled white vinegar
1 thyme sprig
3 pounds unpeeled head-on raw large shrimp, deveined
1 teaspoon kosher salt
Melt butter in a large pot over medium. Add garlic, chile, and ginger; cook, stirring often, until aromatic and tender, about 5 minutes. Add lime juice, vinegar, and thyme; bring to a simmer over medium. Increase heat to medium-high; add shrimp, and cook, stirring often, until shrimp are opaque and cooked through, about 5 minutes. Remove from heat. Sprinkle with salt, and serve immediately.
