An easy and flavorful Saucy Pepper Shrimp recipe.
Photo credit: Chris De La Rosa
Sassy, spicy, and simply delicious. Over the years, I’ve shared several pepper shrimp recipes with you, based on my experience and general love for this spicy seafood dish.there my classic island pepper shrimpmy Memories of Korea Pepper Shrimp, Jamaican pepper shrimp After a trip to the island and even pepper shrimp fried rice. But I have never shared this version of pepper shrimp with you. until now!
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you will need…
1 pound large shrimp
1 tablespoon chili oil
2 green onions (sliced)
3 jalapenos (sliced)
1 pimento pepper (sliced)
1 lemon (Split) | 3/4 cup water
1/2 cup tomato ketchup
3/4 teaspoon black pepper
salt (see notes)
1 teaspoon dark soy sauce
1 teaspoon sesame oil
1 medium onion (big dice)
Garlic 4 cloves (crushed)
1 teaspoon grated ginger
chili sauce garlic sauce 1 tbsp
6 chili peppers (sliced)
Note! Follow the video below. This is meant to be a spicy dish, but you can adjust the level of spiciness to suit your own tolerance. I explained why I didn’t add salt in the video below, but you can add about 1/2 teaspoon at the end if you like.
Peel and devein the shrimp and wash them with cold water and the juice of 1/2 lemon.
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Heat oil (if oil is not available) Chili Oil, use vegetable oil) in a saucepan over medium heat, add the onions, jalapeños, and bird’s eye peppers and cook for 2 minutes. Then reduce the heat to medium/low and add the pimento pepper, garlic and ginger.
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After 3 minutes, add chili sauce, garlic sauce, tomato ketchup, black pepper, soy sauce, and sesame oil. Stir well. Add water and bring to a boil, then reduce heat to low.
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Add the shrimp to the pot over medium/low heat and stir well. The goal is to cook for 2-3 minutes, then turn off the stove and let the residual heat continue cooking. Try your best not to overcook the shrimp.
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After turning off the heat, check the saltiness of the sauce and adjust to your preference. Add the chopped green onions and finish with the remaining lemon juice. If you would like to add 3/4 teaspoon white sugar to the sauce for a sweet and spicy finish, feel free to add it.
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As mentioned in the video, you can also add bell peppers or thinly sliced carrots to the dish, depending on your preference. If you want to use a spicy chili pepper other than habanero, scotch bonnet, or birdseye, feel free to use your choice.
It can be eaten as a snack, but it is also delicious with rice.
sauce: www.caribbeanpot.com