Entree: Antigua and Barbuda – Northern Culinary Region – Pepper Shrimp (Spicy Caribbean sautéed shrimp seasoned with scotch bonnet pepper, garlic, and fresh herbs)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

- 1 lb (454 g) large shrimp, peeled and deveined, approx. 16–20
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 1–2 scotch bonnet peppers, finely chopped (adjust for heat)
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 2 sprigs fresh thyme, leaves stripped
- 1 tbsp (15 ml) lime juice
- 1 tsp (4 g) brown sugar
- 1/2 tsp (2.5 g) kosher salt, or to taste
- 1/4 tsp (0.6 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or culantro for garnish
- Lime wedges for serving

Instructions

1. Pat the shrimp dry and season with the salt and black pepper. Set aside.
2. Heat the oil and butter in a large skillet over medium-high heat until butter foams.
3. Add the chopped onion and scotch bonnet pepper; sauté 2–3 minutes until the onion softens and the pepper releases aroma.
4. Add the minced garlic and thyme leaves and cook 30–45 seconds until fragrant, taking care not to burn the garlic.
5. Increase heat to high, add the seasoned shrimp in a single layer, and cook 1–2 minutes per side until pink and just cooked through.
6. Stir in the lime juice and brown sugar, tossing to glaze the shrimp and balance the heat. Cook 30 seconds more.
7. Remove from heat, garnish with chopped cilantro, and serve immediately with lime wedges and your choice of rice or fried breadfruit.