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 Curry Shrimp
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.
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!
Michelle
Friday 4th of November 2022
This is an excellent recipe!
Tanya
Saturday 5th of November 2022
Thanks Michelle! So happy you like the recipe :)
Tinna
Tuesday 4th of October 2022
I love this! I substituted yellow curry paste and did not use the scotch bonnet pepper. I will definitely make this again thanks for the recipe!!!!
Charlotte
Sunday 10th of July 2022
My favorite type of recipe - easy AND delicious. I made this for a few friends that came over for dinner and it was a hit. Definitely pinned to my favorite recipes to try again. Thanks for sharing!
Tanya
Monday 11th of July 2022
Thanks Charlotte! So happy you all liked the recipe :)