Jamaican Cabbage and Shrimp
Jamaican Cabbage and Shrimp – A quick stir fried cabbage seasoned with aromatic spices and topped with sauté shrimp. A delicious side dish to accompany any meal.
Cabbage is very often overlooked, underrated and often goes to waste. But you don’t have to throw it away all the time. Take your leftover cabbage, or buy some at the supermarket and turn it into something really tasty – Fuss free.
One of my favorite ways to prepare cabbage is infuse it with smoked paprika- Oh yes! And bacon too! Everything is always better with bacon, right?). Yes, this recipe calls for bacon and bacon drippings might not be the healthiest of choices but I tell you it’s really flavorful. These two flavors really rock!
This Jamaican cabbage and shrimp is a little spicy – not hot, super simple to make, and extremely flavorful. It uses up familiar Caribbean ingredients; thyme, garlic, allspice and scotch bonnet pepper. Convenient for a weeknight meal.
Omit bacon for pork or meat-free option but do include smoked paprika.
Scotch bonnet pepper is optional here. I usually just throw the whole thing in the pot – want the flavor not the heat. So my little man can enjoy this too.
Feel free to swap out the shrimp with protein of choice or just leave it out completely.
Serve with rice, fried or boiled plantains.
Enjoy!!
Watch How to Make It
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Jamaican Cabbage and Shrimp
Ingredients
- 1 pound Large Shrimp peeled and deveined
- 2-3 bacon slices cut in 3-4 pieces
- 2 tablespoons or more cooking oil
- 1 whole scotch bonnet pepper
- 1 teaspoons paprika
- 1-2 teaspoons fresh thyme
- 2 green onions sliced
- 2 teaspoons minced garlic
- ½ medium onion chopped
- ½ medium bell pepper chopped
- ½ teaspoon all spice
- 1 small head cabbage chopped (about 5 to 6 cups)
- 1- teaspoon chicken bouillon optional
- Salt and white pepper to taste
Instructions
- Slice or chop cabbage then set aside.
- Heat up a large skillet with about 1 -2 Tablespoons oil .Add shrimp then Lightly season shrimp with salt, and your favorite seasonings. Some of the options I use are jerk seasoning here, creole seasoning or any herbs or seasonings on hand.
- Sauté for about 3 -5 minutes shrimp set aside.
- In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes. Set bacon aside if desired and add towards the end
- There will be some bacon drippings left in the pan (not more than 1-2 tablespoons)
- Add about 2 tablespoons or more oil to the pan.
- Followed by thyme, onions, green onions, garlic, scotch bonnet pepper, paprika, red bell pepper, and allspice.
- Saute for about 2 minutes, stirring occasionally to prevent any burns.
- Then add cabbage, chicken bouillon(Optional) and white pepper, continue stirring to incorporate all the ingredients. Let it cook for about 5 minutes or more depending on preference or how you like your cabbage cooked..
- Adjust for seasoning with salt and pepper. Serve Cabbage top with sauté shrimp or on the side.
Nutrition Information:
I made an adulterated version of it. Not true measures. A little over on paprika and crushed garlic. Not sure I like the rosemary. Made 2-3. Ate half. Washed it down with another concoction. Summer Dew and Rumple Mince. Very good!!!
Glad you liked it! 🙂
I love the recipe, it’s my go to when I don’t know what to cook. It’s fast and easy. I don’t eat pork so I leave out the bacon. Just as good without it.
Great! Thanks for taking the time out to share this with us .
Love this recipe! Keep coming back to it. I can’t eat bell peppers and use shredded carrot instead!
so good!!
I noticed paprika in the ingredients list but not in the instructions. Where do you suggest adding the paprika?
Good catch. I already updated the recipe. You add the paprika along with the peppers and allspice. Thank you, Joshua.
Wonderful photos. Instead of using oils for sautéing, I fried the bacon first and used the bacon fat.
Sounds good, Joan! Thank you for making this recipe 🙂
A hit in our home every time!!
side dish? not for this old grangran. loved this one dish meal soooo much. love all the ingr.
I love this recipe. I like mine spicy so I added cayenne pepper
Nice! Glad to hear it worked out well
I REALLY want to try this, but I don’t quite understand the measurements that you used. Is there any way to get the recipe with regular measurements?
Hello there!
At the bottom of the recipe you have metrics measurement , have you checked it out?
Loved this recipe
It was amazing! Fast, easy and scrumptious! Great for weight watching!
Made this tonight! St. Patrick’s day and my daughter gave up meat for lent. So I surprised her with this dish in addition to the holiday corned beef and cabbage. It was delicious and she loved it. Thanks!
Awesome ! Thanks for the feedback!
I just absolutely adore you. You have made my life easier and cooking much happier I can’t wait to make it this is my go to site every night thank you love you my beautiful sister
Awww. Thank you so much for the kind words. Happy cooking!
Wow! Imma! You are a master in the kitchen. I can’t stay off your site trying new recipes. This recipe was delicious! It had just the right spices and complimenting flavors. When I went shopping, I picked up a green pepper instead of a red pepper because the recipe didn’t specify early on. I didn’t realize I needed a red one until I was in the middle of adding it to the recipe. The cabbage and shrimp went well together. I judge a good recipe by how much is left…its gone!
Wohooo! Glad it turned out amazing for you, Elle. Thanks for the great feedback.
Hi. This looks amazing. Definitely gonna try it. Just wander what all spice is???
Hello,
It’s a aromatic spice that is used in Caribbean Cooking , readily available at Caribbean, International and some supermarkets, depending on location It’s quite tasty without the spice , so feel free to leave it out.
I love everything you create. My family thanks you!!!
And I thank you! So thrilled!!!
Can I not use the scotch bonnet?
Hi, Erika! Scotch bonnet is optional. You may need not to include it.