Jamaican Jerk Shrimp And Peppers
15m prep 12m cook 27m ready
Jumbo shrimp and bell peppers are coated in jerk seasoning and baked until tender. This spicy and smoky dish is perfect served over rice.
Ingredients
- 2 tbsp salted butter
- 2 lb jumbo shrimp peeled and deveined, tails left on
- 3 tbsp extra-virgin olive oil
- 1 medium green bell pepper thinly sliced
- 1 medium red bell pepper thinly sliced
- 4 garlic cloves minced
- 2 1/2 tsp jerk seasoning
- 1 tsp seafood seasoning
- 1 tsp smoked paprika
Nutrition (per serving, estimated)
Estimated based off 5 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 254 mg
- Iron: 2.66 mg
- Magnesium: 42.3 mg
- Phosphorus: 227 mg
- Potassium: 691 mg
- Zinc: 1.73 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 tbsp salted butter
- 3 tbsp extra-virgin olive oil
- 2 1/2 tsp jerk seasoning
- 1 tsp seafood seasoning
- 1 tsp smoked paprika
Prepare
- 2 lb jumbo shrimp, peeled and deveined, tails left on
- 1 medium green bell pepper, thinly sliced
- 1 medium red bell pepper, thinly sliced
- Mince 4 garlic cloves
Let's Cook
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Step 1.
Preheat the oven to 375°F. Butter a 9-by-13-inch baking dish, then add the peeled and deveined jumbo shrimp (tails on) and set aside.
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Step 2.
In a large skillet over medium heat, add 3 tablespoons olive oil and 2 tablespoons salted butter. Add the thinly sliced green and red bell peppers and cook, stirring occasionally, until slightly softened, 3 to 4 minutes. Add the minced garlic and cook for about 30 seconds until fragrant.
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Step 3.
Pour the cooked pepper mixture over the shrimp in the baking dish. Sprinkle with 2½ teaspoons jerk seasoning, 1 teaspoon seafood seasoning, and 1 teaspoon smoked paprika. Stir until the shrimp and peppers are well coated.
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Step 4.
Cover the baking dish with aluminum foil and bake for 7 minutes. Remove from the oven and let sit for 2 minutes before serving. Serve with rice if desired.
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