Jamaican Shrimp Pepper Pot Soup
Dive into the vibrant flavors of the Caribbean with this Jamaican Shrimp Pepper Pot Soup, a hearty and aromatic dish that brings tropical warmth to your table. Packed with plump, tender shrimp, fresh okra, and a medley of colorful bell peppers, this soup is simmered in a silky coconut milk broth infused with thyme, allspice, and the subtle heat of a scotch bonnet pepper. Baby spinach adds a nutritious boost, while a splash of lime juice brightens up every spoonful. Perfect for cozy evenings or entertaining guests with a taste of the islands, this one-pot wonder is as nourishing as it is delicious. Serve it piping hot, garnished with fresh parsley or cilantro, for an unforgettable Jamaican culinary escape.
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Recipe Information
Ingredients
- 1 lb large shrimp (peeled and deveined)
- 2 tbsp olive oil
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 3 stalks scallions (chopped)
- 1 medium red bell pepper (diced)
- 1 medium green bell pepper (diced)
- 1 cup okra (sliced)
- 2 cups baby spinach
- 1 cup coconut milk
- 4 cups chicken or vegetable stock
- 1 scotch bonnet pepper (whole, pierced with a knife)
- 4 sprigs thyme (fresh)
- 1 tsp allspice (ground)
- 0.5 tsp black pepper
- 1 tsp salt
- 1 lime (juiced)
- 2 tbsp parsley or cilantro (chopped, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, garlic, and scallions. Sauté for 3-4 minutes until the onions are translucent and fragrant.
Stir in the red and green bell peppers, and cook for 3 additional minutes until slightly softened.
Add the sliced okra and fresh thyme, and cook for another 3 minutes.
Pour in the chicken or vegetable stock and coconut milk, stirring to combine.
Add the whole scotch bonnet pepper (be careful not to break it) and ground allspice. Bring the soup to a simmer.
Stir in the baby spinach and let it wilt for about 1-2 minutes.
Add the shrimp to the pot and cook for 3-5 minutes, or until they turn pink and are fully cooked.
Season the soup with salt, black pepper, and fresh lime juice. Remove the scotch bonnet pepper before serving.
Serve the soup hot, garnished with chopped parsley or cilantro.
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 1591 mg | 69% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 10.2 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 806 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
