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Jamaican Curry Shrimp

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This Jamaican Curry Shrimp 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. 

curry shrimp in the pan it was cooked in with rice on the side

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If you traveled to Jamaica or are familiar with the culture, then you know curry is quite popular on the island. Curry chicken and curry goat are some of the most popular dishes in Jamaica, but curry shrimp is another dish that is a star on its own. 

Traditionally, coconut milk isn’t added to curry chicken or curry goat but curry shrimp is a little different. 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 recipe comes together quickly and is perfect for busy weeknights or whenever you get a hankering for some island flavor. 

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 while you prepare the other ingredients like chopping your onions, peppers, and garlic.

raw shrimp seasoned with curry powder in white bowl

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.

peppers, onions, and garlic in skillet

Add remaining curry powder and stir for an additional minute.

cooked peppers and onions with curry powder added

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

coconut milk and shrimp in skillet cooking

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.

finished jamaican curry shrimp in skillet

Serve with rice and enjoy.

jamaican curry shrimp with rice on white plate

Notes on Jamaican Curry Shrimp

  • 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.
close up photo of Jamaican curry shrimp

Looking for more Jamaican recipes? Try these out

curry shrimp in the pan it was cooked in with rice on the side
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5 from 1 vote

Jamaican Curry Shrimp

This Jamaican Curry Shrimp 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.
Course Main Course
Cuisine Caribbean
Keyword jamaican coconut curry shrimp, jamaican curry shrimp
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 319kcal
Author Tanya

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

Calories: 319kcal | Carbohydrates: 14g | Protein: 3g | Fat: 30g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 617mg | Potassium: 451mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1144IU | Vitamin C: 73mg | Calcium: 56mg | Iron: 3mg
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Recipe Rating




Lauren

Tuesday 12th of October 2021

I loved how rich and creamy this was. I will be making it again soon.

Erin Ryan

Saturday 25th of September 2021

I have regular yellow curry. How can I make it work for this dish??

Tanya

Monday 27th of September 2021

You can use it in place of the Jamaican curry. Do note that Jamaican curry has a distinct taste, depending on brand/kind you use but any curry will work in this dish. Your finished dish will taste like whichever curry you use.