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curry shrimp in the pan it was cooked in with rice on the side
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Jamaican Curry Shrimp Recipe

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.
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