Jamaican Jerk Shrimp And Peppers
- 15m Prep Time
- 12m Cook Time
- 27m Ready In
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
- 29.6 ml salted butter
- 907 g jumbo shrimp peeled and deveined, tails left on
- 44.4 ml extra-virgin olive oil
- 1 medium green bell pepper thinly sliced
- 1 medium red bell pepper thinly sliced
- 4 garlic cloves minced
- 12.3 ml jerk seasoning
- 4.93 ml seafood seasoning
- 4.93 ml 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.
- 29.6 ml salted butter
- 44.4 ml extra-virgin olive oil
- 12.3 ml jerk seasoning
- 4.93 ml seafood seasoning
- 4.93 ml smoked paprika
Prepare
- 907 g 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.