Prepare the ingredients. Pat the peeled and deveined shrimp dry with paper towels. Dice the potatoes, celery, and onion. Cut the carrot into pieces of your preferred size, mince the garlic, and grate the ginger.

Mix the seasonings. In a small bowl, combine the salt, black pepper, onion powder, garlic powder, Old Bay, Caribbean sazón, and ground Scotch bonnet pepper. Set aside.

Sauté the vegetables. Heat the oil in a medium-to-large soup pot over medium heat. Add the onion, celery, and carrot. Cook for about 4–5 minutes, stirring occasionally, until the onion begins to soften.

Add the garlic, ginger, and seasonings. Stir in the minced garlic and grated ginger. Cook for about 30 seconds, until fragrant. Add the seasoning mixture and stir for another 30 seconds.

Add the potatoes, allspice, and liquids. Add the diced potatoes, whole allspice berries, seafood broth, and coconut milk. Stir well. If needed, add a little water or additional seafood broth so the vegetables are mostly covered.

Simmer until tender. Bring the soup to a gentle simmer. Reduce the heat to medium-low, partially cover, and cook for 15–20 minutes, or until the potatoes and carrots are fork-tender. Stir occasionally.

Add the corn and shrimp. Stir in the thawed corn and shrimp. Simmer gently for 3–5 minutes, until the shrimp are opaque and cooked through. Avoid overcooking, as shrimp can become tough.

Finish and serve. Remove the six whole allspice berries before serving. Taste the soup and adjust the seasonings as desired. Ladle into bowls and serve warm.