After a long day of work or busy weeknights, you want to come home and make something quick and easy for dinner. I have just the recipe, Jamaican curry shrimp. Tender shrimp cooked in a flavorful curry sauce will easily become a family favorite. I have numerous Jamaican inspired recipes on my blog and this is the one I cook the most because it's so easy and takes the least amount of time. If you have left overs, it's great the next day as well. Just store in an airtight container for up to 3 days.
Curry Shrimp Ingredients
Shrimp- I use large or extra-large shrimp for this recipe. Anything smaller I feel would be TOO small. I like to take the shells off for easier eating, but you can leave them on for the visual appeal.
Jamaican Curry Powder- This is key for the recipe as it is in the name. The difference between Indian and Jamaican curry powder is that Indian curry powder has more heat like cayenne pepper.
Bell Pepper- I only used green bell pepper but you can use any color bell peppers you like like red or yellow.
Coconut Milk- full-fat coconut milk will make for a creamier thicker curry. You can also use light coconut milk if that's more your speed.
Scotch Bonnet Pepper- This is where the heat comes in so use as much or as little as you would like. With this pepper, a little bit goes a long way. If you can not find scotch bonnet pepper you call also use habanero pepper which is another hot pepper with similar heat and flavor profiles..
Let's Make This Easy Shrimp Curry Recipe!
Heat oil in a large skillet over medium heat and cook onions and bell pepper for 5 minutes until tender.
Add in garlic and cook for 1 minute.
Add curry powder, ground ginger and thyme and cook for 1 minute to toast the spices. This allows the flavor to develop.
Pour in can of coconut milk and season with salt and black pepper. Bring to a boil and cook for 5 minutes.
Add raw shrimp and cook for an additional 5-7 minutes in the curry broth. Make sure the shrimp is covered by the creamy curry sauce.
Serve with white rice or jasmine rice.
Other Recipes You My Enjoy!
- Spicy Jamaican Beef Patties
- Jamaican Oxtail Stew
- Jamaican Curry Chicken
- Jamaican Brown Stew Chicken
- Jerk Chicken
Jamaican Curry Shrimp
Ingredients
- 1 lb large shrimp
- 2 tbsp olive oil
- 1 medium onion sliced
- 1 medium green bell pepper sliced
- 1 scotch bonnet or habanero diced (optional)
- 2 tsp minced garlic
- 3 tbsp curry powder
- 1/2 tsp ground ginger
- 1/2 tsp dried thyme
- 14 oz coconut milk
- salt & pepper to taste
Instructions
- Heat oil in a large skillet over medium heat and cook onions and bell pepper for 5 minutes until tender.
- Add in garlic and cook for 1 minute.
- Add curry powder, ground ginger and thyme and cook for 1 minute to toast the spices. This allows the flavor to develop.
- Pour in can of coconut milk and season with salt and black pepper. Bring to a boil and cook for 5 minutes.
- Add raw shrimp and cook for an additional 5-7 minutes in the curry broth. Make sure the shrimp is covered by the creamy curry sauce.
- Serve with white rice or jasmine rice.
Video
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