This Jamaican Curry Shrimp Recipe is made with Jamaican curry powder, large succulent shrimp, bell peppers, and coconut milk. It’s a quick and easy curry recipe that’s perfect any day of the week.

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If you traveled to Jamaica or are familiar with the culture, you know curry is quite popular on the island. Curry chicken, curry goat and curry shrimp are all popular dishes in Jamaica.
While coconut milk isn’t a traditional addition to curry chicken or curry goat, it’s a signature ingredient in curry shrimp.
Coconut milk pairs extremely well with the taste of the shrimp and it is perfect in this dish. The added peppers make this dish colorful and vibrant and they are the perfect accompaniment to the shrimp and curry.
This quick and easy recipe is perfect for busy weeknights, satisfying your craving for island flavor in no time.
Ingredients Needed for this Curry Shrimp Recipe
- Shrimp – 1 pound jumbo shrimp, peeled and deveined: The star of the dish, providing a succulent and meaty texture to complement the rich and spicy curry sauce.
- Spices and Herbs – Curry powder, all-purpose seasoning, thyme, salt, and pepper
- Vegetables – yellow onion, red and green bell peppers, scotch bonnet pepper for a little spice. If you can’t find scotch bonnets, habaneros or jalapeños are good substitutes.
- Liquids – unsweetened coconut milk from a can and ketchup.
- Oil – for sautéing the vegetables and shrimp.
How to make Jamaican Curry Shrimp
First, gather your ingredients.
Season shrimp with 1 Tablespoon of curry powder and all-purpose seasoning and set aside for about 10 minutes. Prepare the other ingredients like chopping your onions, peppers, and garlic.

Heat 2 Tablespoons of olive oil in a large skillet over medium heat. Add sliced yellow onion, red bell pepper, green bell pepper, scotch bonnet pepper, if using, and chopped garlic and stir for 5 minutes, until peppers are slightly softened.

Add remaining curry powder and stir for an additional minute.

Then add coconut milk, seasoned shrimp, ketchup, and thyme, making sure the shrimp is covered in the sauce.

Allow the sauce to come to a simmer and continue to cook over medium heat, stirring occasionally and flipping the shrimp halfway, until the shrimp is fully cooked on both sides. This should take about 5-6 minutes.
Salt and pepper to taste.

Serve with rice and enjoy.

How to store
Make ahead – Without a doubt, curry shrimp stands as an excellent choice for a make-ahead dish. As time passes, the flavors meld more profoundly, offering an even more intense and delightful taste experience
To refrigerate – Store leftover curry in an airtight container in the refrigerator for up to 3 days.
To freeze – Cool the curry before freezing. Then place in an airtight container and store in the freezer for up to 3 months. Defrost in the refrigerator, and once thawed. Heat up gently in a pot over the stove.
Notes on Jamaican Curry Shrimp
- This curry creates a rich and delicious sauce. I use a whole can of full fat coconut milk. If you like your sauce a little thinner, sub half of the coconut milk with water.
- I use Blue Mountain Jamaican curry powder for this recipe or my homemade curry powder recipe.
- Make sure to keep the heat on medium to avoid scorching the sauce. If your sauce begins to scorch, turn your heat down to medium-low.
- This dish is delicious served over white or brown rice. Coleslaw served on the side is also a great idea.
- If you’re not a fan of spice, omit the scotch bonnet pepper.

FAQ
Yes, you can use any type of shrimp based on your preference or availability. Using jumbo shrimp is recommended as they tend to be meatier and absorb the flavors of the curry well.
Yes, coconut milk lends a distinctive rich and creamy texture to Caribbean dishes. Nonetheless, heavy cream or yogurt can serve as suitable replacements if needed.
The naming can depend on regional vernacular and personal preference. In many Western countries, it is commonly referred to as “shrimp curry.” In Caribbean nations, including Jamaica, it is traditionally referred to as “curry shrimp.”
Looking for more Jamaican recipes? Try these out
- Jamaican Oxtails
- Ackee and Saltfish
- Brown Stew Chicken
- Jerk Chicken
- Rice and Peas
- Jamaican Rum Punch
Jamaican Curry Shrimp Recipe
Ingredients
- 1 lb jumbo shrimp peeled and deveined
- 2.5 Tablespoons Jamaican curry powder separated
- 1 teaspoon all-purpose seasoning
- 2 Tablespoons olive oil
- 1 medium yellow onion sliced
- 1 medium red bell pepper sliced
- 1 medium green bell pepper sliced
- 1 scotch bonnet pepper seeds removed and sliced (optional)
- 3 cloves garlic chopped
- 13.5 oz can of unsweetened coconut milk
- ½ Tablespoon ketchup
- 4 sprigs of thyme or ½ tsp dried thyme
- Salt and pepper
Instructions
- Season shrimp with 1 Tablespoon of curry powder and all-purpose seasoning and set aside for about 10 minutes while you prepare the other ingredients like chopping your onions, peppers, and garlic.
- Heat 2 Tablespoons of olive oil in a large skillet over medium heat. Add sliced yellow onion, red bell pepper, green bell pepper, scotch bonnet pepper, if using, and chopped garlic and stir for 5 minutes, until peppers are slightly softened.
- Add 1.5 Tablespoons of curry powder to the skillet and stir for an additional minute.
- Then add coconut milk, seasoned shrimp, ketchup, and thyme, making sure the shrimp is covered in the sauce.
- Allow the sauce to come to a simmer and continue to cook over medium heat, stirring occasionally and flipping the shrimp halfway, until the shrimp is fully cooked on both sides. This should take about 5-6 minutes. Salt and pepper to taste.
Notes
- This curry creates a rich and delicious sauce because I use a whole can of coconut milk. If you like your sauce a little thinner, sub half of the coconut milk with water.
- I use Blue Mountain Jamaican curry powder for this recipe.
- Make sure to keep the heat on medium to avoid scorching the sauce. If your sauce begins to scorch, turn your heat down to medium-low.
- This dish is delicious served over white rice.
- If you’re not a fan of spice, omit the scotch bonnet pepper.
Nutrition
This post was originally published on September 8, 2021. It has been updated with additional helpful information.
Hamidah
Saturday 23rd of September 2023
I made this during the past week and it was so good. I made it at night and refrigerated to eat for dinner the next day. Was soooo good! My husband really liked it too. I didn't add any heat and it was so good. Love your recipes. Thank you!
Tanya
Sunday 24th of September 2023
Thanks Hamidah! So happy you both enjoyed the recipe :)
Robin
Monday 18th of September 2023
Don’t have scotch bonnet pepper. Will habanero suffice? I have a whole plant of these.
Tanya
Monday 18th of September 2023
Hi Robin, Yes. Habanero pepper is a great sub in this recipe.
Sharon
Friday 9th of June 2023
What kind of coconut milk do you use. I've never purchased it before and I'm unsure of the best brand to use and whether or not to use the it with or without guar gum.
Tanya
Monday 12th of June 2023
Hi Sharon, great question. The brands I use usually have guar gum, which makes the sauce thicker. I like to use the Grace brand if I can find it, but I've used other brands with great success.
SR
Wednesday 15th of March 2023
This was delicious! Reading the ingredients,I thought, for sure, that an entire can of coconut milk was going to be overkill. Total opposite! It was rich and creamy, and perfection. This one's a keeper
Tanya
Thursday 16th of March 2023
Thanks so much SR! So happy you enjoyed the recipe :)
Dawn
Wednesday 30th of November 2022
Having spent several years cruising the Caribbean in our sailboat we have visited all the islands. Jamaica is one of our favorites. I have tried the shrimp curry at several of the 'mom and pop' eateries and found there is a difference between what they make and this recipe. I called a friend from my favorite place there and shared your recipe. She said it was almost exactly hers except she uses 10 oz fresh coconut milk and 10 oz Captain Morgan. Did it her way and it was awesome! The alcohol cooks off leaving the extra spices of the spiced rum. Highly recommend. I have you to thank for bringing this memory back to life and sharing the goodness!
P.S. We bought your air fryer cookbook and are living by it. Best mate can't get enough and is always looking for the next thing of yours to come out of our air fryer.
Tanya
Thursday 1st of December 2022
Thanks so much for sharing Dawn! I love the idea of adding rum. That is pure genius!