Entree: Antigua and Barbuda – Southern Culinary Region – Pepper Shrimp (Spicy Caribbean-style sautéed shrimp with hot pepper, garlic, and fresh herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Additional 10 min

Total 33 min

Ingredients

- 1 lb (454 g) large shrimp, peeled and deveined (about 20–24)
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 4 cloves (12 g) garlic, minced
- 1 small (10 g) Scotch bonnet pepper, seeded and minced
- 1 medium (120 g) red bell pepper, thinly sliced
- 1 medium (120 g) green bell pepper, thinly sliced
- 3 scallions, sliced (approx. 45 g)
- 1 tbsp (3 g) fresh thyme leaves
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) soy sauce
- 1 tsp (4 g) brown sugar
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (6 g) kosher salt, or to taste
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- Lime wedges for serving

Instructions

1. Pat the shrimp dry and toss with 1/2 tsp (2 g) kosher salt, 1/4 tsp (0.5 g) black pepper, and 1 tbsp (15 ml) lime juice; set aside to marinate 10 minutes.
2. In a large skillet over medium-high heat, warm the olive oil and 1 tbsp (14 g) butter until shimmering.
3. Add the sliced red and green bell peppers and cook 3–4 minutes until slightly softened; push to one side of the pan.
4. Add the garlic and Scotch bonnet to the pan and sauté 30–45 seconds until fragrant, taking care not to burn the garlic.
5. Increase heat to high, add the shrimp in a single layer, and sear 1–2 minutes per side until opaque and just cooked through.
6. Stir the peppers and shrimp together, add soy sauce, brown sugar, remaining lime juice, thyme, and the remaining 1 tbsp (14 g) butter; toss until butter melts and sauce coats the shrimp, 30–60 seconds.
7. Taste and adjust seasoning with salt and black pepper; remove from heat and stir in scallions and chopped cilantro.
8. Serve immediately with lime wedges over steamed rice or alongside fried plantains.