Back in December, episode one of Choppin It Up With Jumi dropped featuring some Chicago legends in the making: H.A.N.K as the producer, BA as the rapper and songwriter, and HeadAche as the producer and mixing engineer. While Jumi was cheffing up the yummy eats, this talented trio cheffed up an original song. After eight months of revisiting, marinating, and tweaking the song, it’s finally here.

To celebrate, Jumi decided to drop the recipe to the appetizer featured in the episode along with a vlog documenting the song making process.

To recreate Jumi’s Peppered Shrimp at home, check out the recipe below:
Prep: 1 hour
Cook: 45 minutes
Total: 1 hour and 45 minutes


  • Oven safe dish
  • Skillet
  • Large pot
  • Large bowl with lid
  • Elevated wire rack
  • Cutting knife
  • Cutting board
  • Metal hand strainer
  • 1 bottle of vinegar
  • Cooking spoon (preferably plastic for smooth stirring)
  • Tbsp measurement
  • Tsp measurement
  • Cooking thermometer


  • 1 lb shrimp
  • Thai Chili peppers (6-12)
  • Finger peppers (3-6)
  • 3 garlic cloves minced
  • 1 inch knob of fresh ginger
  • 1 lemon
  • 2 bunches of green onions
  • 1-2 tbsps butter
  • 4-6 tbsps olive oil
  • 1 tsp black pepper
  • Smoked paprika
  • Onion powder
  • Garlic powder
  • 12 oz Canola oil (or other frying oil)
  • Cornstarch


Dried Thai Chili Peppers

  • Preheat oven 365 degrees
  • Clean peppers with vinegar and water mixture, pat dry.
  • In an oven safe dish, toss half of your Thai chili peppers in olive oil and place on middle rack .
  • Check peppers after 30 mins, remove once crisp to touch.

Peppered Oil Coating

  • Clean peppers, ginger and green onions vinegar and water, rinse thoroughly . Pat dry.
  • Sliced ginger into slim sticks, chop green onions, dried Thai Chili peppers, fresh Thai Chili peppers, finger peppers, and mince garlic.
  • Heat skillet on medium and coat with olive oil
  • Place sliced ginger into skillet and fry for 1 minute, constantly stirring. Remove skillet from heat and let ginger fry until crispy and light brown. Strain and set aside.
  • Place skillet back on medium heat, add rest of olive oil and butter. Add dried Thai chili peppers, black pepper, garlic, and squeeze lemon juice from whole lemon. Simmer and stir for 5-7 mins, then remove from heat.


  • Peel off shell and devein shrimp, then soak in one part vinegar and three parts water mixture to clean , then rinse thoroughly.
  • Pat shrimp dry and season with smoked paprika, onion powder, and garlic powder. Set aside.
  • Mix cornstarch in large bowl with same seasoning mixture, stir until well combined.
  • Toss seasoned shrimp in cornstarch mixture. Allow for texture to become sticky, then toss again for maximum crunchiness.
  • Heat pot of oil on medium heat, monitor temperature until it reaches 350 degrees.
  • Once oil reaches 350 degrees, carefully add shrimp, in batches to prevent overcrowding, cook for 3-4 minutes.
  • Remove shrimp and place on wire rack to drain remaining oil and cool.

Finally in a clean bowl, combine cooked shrimp, pour peppered oil mixture on top, sprinkle chopped dried chili peppers, fresh chili peppers, finger peppers, fried ginger, and green onions. Cover with lid and toss, then serve.


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