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. 

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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.

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.

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.

Looking for more Jamaican recipes? Try these out

• Jamaican Oxtails
• Ackee and Saltfish
• Brown Stew Chicken
• Jerk Chicken
• Rice and Peas
• Jamaican Rum Punch

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4.78 from 22 votes

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 minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 319kcal

Author Tanya

Cook ModePrevent your screen from going dark

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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