Jamaican Curry Shrimp is a 30-minute easy recipe bursting with bold Caribbean flavor and tender shrimp. The spicy coconut sauce is so tasty.
Curry shrimp is a popular Jamaican dish that combines the bright, spicy flavors of curry powder with the sweet brininess of shrimp While you can find curry shrimp at Jamaican restaurants, it’s also easy and fun to make at home With just a few simple ingredients and steps, you can recreate the irresistible taste of Jamaican curry shrimp.
In this article, I’ll walk you through the entire process of making curry shrimp Jamaican style from gathering ingredients to cooking techniques. I’ll also share tips to get the best flavor and texture as well as some variations you can try. Let’s dive in and learn how to make this iconic island dish!
Ingredients You’ll Need
Curry shrimp has a short ingredient list but each component contributes important flavor and texture. Here’s what you’ll need
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Shrimp – Use raw, peeled and deveined shrimp. Medium or large shrimp work best, as they hold up well when simmered in the sauce.
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Coconut oil – This adds a subtle coconut flavor that complements the curry. Alternatively, you can use vegetable or canola oil.
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Curry powder – Use a store-bought Jamaican-style curry powder or make your own blend. The key spices are turmeric, coriander, ginger, garlic, allspice, and cayenne pepper.
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Onion – A yellow or white onion, diced. This provides an aromatic base.
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Garlic – Minced garlic adds a punch of flavor.
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Scotch bonnet peppers – Also called Jamaican hot peppers, these give the dish its signature heat. Habaneros or serranos can be subbed.
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Bell pepper – For sweetness and texture, use red, yellow or orange bell peppers, chopped.
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Vegetable broth – This builds the sauce base. Chicken or shrimp broth also work nicely.
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Coconut milk – Adds richness and a creamy texture.
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Green onions – Chopped green onions stir in brightness at the end.
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Salt, pepper, thyme, allspice – Season to taste with these spices.
Step-by-Step Cooking Guide
With your ingredients prepped, it’s time to start cooking. Follow these steps:
1. Heat the Oil and Toast the Curry Powder
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Add 1-2 Tbsp coconut oil to a large pot or dutch oven over medium heat. Once hot, add 2-3 Tbsp of curry powder.
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Cook the curry powder for 1-2 minutes, stirring constantly. This blooms the flavor of the spices.
2. Saute the Aromatic Vegetables
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Next, add the diced onion and minced garlic. Cook for 3-4 minutes until the onions soften.
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Add the chopped Scotch bonnet peppers and bell peppers. Saute for 2-3 more minutes.
3. Deglaze with Broth
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Pour in 1 cup of vegetable or seafood broth. Use a wooden spoon to scrape any browned bits from the bottom of the pot.
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Let the broth simmer for 2-3 minutes to develop the flavors.
4. Simmer the Shrimp
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Add 1 lb of peeled, deveined shrimp and stir to evenly coat in the sauce.
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Let simmer for 5-7 minutes, turning the shrimp halfway through, until they turn opaque and pink. Be careful not to overcook.
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Stir in 2 Tbsp lime juice and several chopped green onions. Season with salt, pepper, thyme and allspice.
5. Finish with Coconut Milk
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Add 1 cup coconut milk and stir gently to combine. Simmer for 2-3 minutes more.
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Taste and adjust seasonings as needed. Add more broth if the sauce seems too thick.
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When the shrimp are cooked through, remove from heat. The curry shrimp is ready to serve!
Serving Suggestions
Curry shrimp tastes fantastic on its own, but it also pairs well with side dishes like:
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Coconut rice – The light coconut flavor complements the shrimp.
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Fried plantains – A staple island side, sweet plantains offset the heat.
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Steamed callaloo or spinach – Bright, leafy greens balance the richness.
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Festival or fried dumplings – These starchy sides soak up the sauce.
For a complete Jamaican meal, serve curry shrimp with rice and peas, plantains, and a cabbage slaw or salad. Pour the sauce over everything to let the vibrant flavors mingle. Customize your plates with sliced avocados, chopped cilantro, lime wedges, and hot sauce like Scotch bonnet or Jamaican jerk seasoning.
Tips for Perfectly Flavorful Curry Shrimp
Follow these tips for the best tasting curry shrimp:
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Use fresh spices. Whole spices that you freshly grind will have superior flavor to pre-ground powder.
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Cook the curry powder briefly to intensify the flavor before adding other ingredients. This “blooming” step makes a difference.
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Cut vegetables uniformly so they cook evenly. Keep the pieces around the same small dice.
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Simmer the broth for a few minutes to meld the ingredients before adding shrimp. This builds a flavorful sauce base.
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Don’t overcook the shrimp! Cook just until opaque, 5-7 minutes max. Overcooked shrimp get rubbery.
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Finish with lime juice and herbs. Bright citrus and fresh herbs like cilantro or green onion give a final punch of flavor.
Variations to Try
Once you master the classic recipe, get creative with these variations:
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Use seafood mix instead of just shrimp – Add cubes of fish, scallops, mussels or lobster.
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Make it extra fiery – For more heat, keep the seeds in the Scotch bonnets or add a diced habanero.
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Add veggies – Stir in diced carrots, zucchini or pumpkin for color and nutrition.
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Use jerk seasoning – For an extra kick, add 1 tsp Jamaican jerk seasoning or rub.
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Coconut curry – Use full-fat coconut milk and shredded coconut for a more intense coconut flavor.
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Curry crab – Substitute lump crab meat for a luxurious shellfish twist.
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Vegan curry – Swap the shrimp for chickpeas, tofu or jackfruit. Use vegan broth and coconut milk.
Full Jamaican Curry Shrimp Recipe
Here is the full recipe with measurements for easy reference:
Ingredients:
- 1-2 Tbsp coconut oil
- 2-3 Tbsp Jamaican curry powder
- 1 small onion, diced
- 3 cloves garlic, minced
- 1-2 Scotch bonnet peppers, finely chopped
- 1 red bell pepper, chopped
- 1 lb shrimp, peeled and deveined
- 1 cup vegetable or seafood broth
- 1 cup coconut milk
- 2 Tbsp freshly squeezed lime juice
- 2 green onions, chopped
- Salt, black pepper, thyme, and allspice to taste
Instructions:
- Heat oil in a large pot over medium heat. Add curry powder and cook 1-2 minutes.
- Add onion, garlic, Scotch bonnets, and bell pepper. Saute 3-4 minutes.
- Pour in broth and simmer 2-3 minutes.
- Add shrimp and simmer 5-7 minutes until opaque.
- Stir in coconut milk, lime juice and green onions. Season with salt, pepper, thyme and allspice.
- Cook 2-3 minutes more until heated through.
- Serve over rice with desired sides and garnishes. Enjoy!
Jamaican Curry Shrimp ingredients
Here’s what you’ll need to put this flavor-buster together:
- Oil. Pick the vegetable oil you like best; as an idea, try coconut or avocado oil.
- Onion. Yellow onion is a key ingredient in any curry.
- Scallions. These onions, also called green onions, give the sauce a fresh taste.
- Bell peppers; green and red. Don’t worry if you don’t like bell peppers; I don’t either. They melt right into the sauce, turning caramelized and soft like the onions. Their flavor isn’t like “peppers in stir fry”; they blend in and add a sweetness and vegetal flavor that you won’t be able to place. Trust me. (Or omit them; I won’t be offended).
- Scotch bonnet pepper. Scotch bonnet peppers are very hot and can be hard to find. One habanero pepper is the most similar pepper that can be used instead. You can also use two Thai red chilies or two green chilies, but the curry will be less spicy.
- Salt. I like Kosher salt best, but pink Himalayan is also lovely.
- Garlic. When cooking, use fresh garlic and watch out not to burn it. If you don’t watch it, fresh garlic can burn very quickly.
- Curry powder. Choose your favorite strength; mild, medium, or hot. Jamaican curries often have coriander, cumin, turmeric, allspice, and sometimes fenugreek in their curry powder.
- Coconut milk. For a smooth, creamy sauce, I like to use full-fat canned coconut milk or coconut milk that I make myself.
- Thyme. This fragrant herb gives Jamaican curry shrimp a unique taste and smell. You won’t regret it!.
- Shrimp. I choose big, juicy shrimp that are on the bigger side of the scale. Just ensure you choose uncooked shrimp. It doesn’t matter if they are fresh or frozen as long as they are peeled and deveined. You can do this yourself.
Why you’re going to love this Jamaican Curry Shrimp
- Although curry powder and coconut milk are all that’s needed to make it taste good, it’s the slow-cooked onions and peppers, along with a big hit of garlic, that really make the dish taste amazing.
- Quick and easy, this dish can be made in about 30 minutes. It’s great for the middle of the week.
The Best Jamaican Curry Shrimp Recipe Ever
How long does it take to make Jamaican Curry shrimp?
Jamaican Curry Shrimp is one of the easiest recipes to make. If you don’t have an hour to spend cooking dinner over the stove this recipe is for you. You can make it in less than 30 minutes and it is quite tasty. Try my Jamaican Curry Shrimp Recipe INGREDIENTS : * Please note that Jamaican curry has a different flavor from other curries. METHOD:
Can you cook Jamaican Shrimp curry without coconut milk?
Skip the Coconut Milk: Yes, some prefer to cook the Jamaican curries without coconut milk. Simply cook the same recipe with chicken stock or water. Less creamy version, but equally good. Jamaican shrimp curry is fantastic as leftovers, the flavors become enhanced as it rests for a night.
How to cook Jamaican Curry Shrimp in a Dutch oven?
To cook Jamaican Curry Shrimp in a Dutch oven, heat oil over medium heat. Saute the Seasonings – Add onions, garlic, thyme, curry powder, and sauté for about 2-3 minutes. If using Scotch bonnet pepper, add at this time. Add the Shrimp – Replace the stew base with shrimp and cook until pink. The original passage describes cooking a ribeye steak, not Jamaican Curry Shrimp.
How to thaw Jamaican shrimp?
If you are short on time, you can soak the shrimp in warm water, which will help them thaw faster. Curry powder: It is important to use good quality Jamaican curry seasoning to make this curry shrimp Jamaican style. Curry powder gives this dish its wonderful darkish-yellow color. Salt to taste: To enhance the flavors in the curry and shrimp.