Jamaican Curry Shrimp is a 30-minute easy recipe bursting with bold Caribbean flavor and tender shrimp. The spicy coconut sauce is so tasty.
Jamaican curry shrimp is a flavorful and delicious Caribbean dish that is quick and easy to make. The combination of succulent shrimp, aromatic curry powder, and creamy coconut milk makes for an amazing meal that will transport your tastebuds to the islands. In this article, I’ll walk you through the entire process of making authentic Jamaican curry shrimp right in your own kitchen.
Jamaican cuisine is heavily influenced by Indian and West African culinary traditions. Curry powder features prominently in many traditional Jamaican dishes, lending its warm, earthy notes and subtle heat. Curry shrimp is especially popular, served at casual gatherings and upscale events alike The tender shrimp pairs perfectly with the rich, spicy curry sauce Coconut milk adds a silky texture and calms the heat. Onions, bell peppers, garlic, and scallions round out the medley of flavors. The end result is a colorful, aromatic dish that captures the essence of Jamaica.
Choosing the Best Ingredients
Great ingredients are key for this recipe. Here’s a breakdown of what you’ll need:
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Shrimp – Opt for large, raw shrimp with the shells removed. Frozen shrimp works just as well as fresh. Thaw before using.
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Curry powder – Use an authentic Jamaican curry powder or a store-bought mild curry powder. The flavor should feature coriander, turmeric, cumin and fenugreek.
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Coconut milk – Full-fat coconut milk adds richness. Light coconut milk won’t achieve the right consistency. Go for unsweetened.
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Onion & peppers – One yellow onion, one red bell pepper and one green bell pepper provide a medley of flavors.
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Garlic & scallions – Fresh garlic and scallions balance out the spice.
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Oil – A neutral oil like canola, vegetable or olive oil.
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Seasonings – Kosher salt, black pepper and allspice season to taste.
Step-by-Step Cooking Instructions
Follow these simple steps for flawless Jamaican curry shrimp every time:
Prep the Ingredients
- Peel, devein and rinse the shrimp. Pat dry. Season with salt, pepper and allspice. Set aside.
- Slice the onion, bell peppers, garlic cloves and scallions.
- Measure out the curry powder and coconut milk.
Sauté the Vegetables
- Heat 1-2 Tbsp oil in a large skillet over medium-high heat.
- Add the onion, peppers and scallions. Cook for 5 minutes until starting to soften.
- Stir in the garlic and cook 1 minute more.
Simmer the Sauce
- Sprinkle in 2-3 Tbsp curry powder. Cook for 1 minute to toast the spices.
- Pour in one 13.5 oz can of coconut milk.
- Add a few sprigs of fresh thyme. Simmer for 5 minutes.
Cook the Shrimp
- Once the sauce thickens slightly, add the shrimp.
- Cook for 4-5 minutes, flipping halfway, until the shrimp are pink and cooked through.
- Adjust seasoning with salt and pepper.
Finish and Serve
- Remove pan from heat.
- Discard the thyme sprigs.
- Serve shrimp and sauce over cooked white rice.
- Garnish with chopped scallions. Enjoy!
Variations and Substitutions
The beauty of this recipe is how versatile it is:
- Use chicken, fish or tofu instead of shrimp.
- Swap spinach or cauliflower for the bell peppers.
- Add diced potatoes for heartiness.
- Use garam masala or a Thai red curry paste for the curry powder.
- Replace coconut milk with full-fat Greek yogurt.
- Garnish with cilantro, basil or mint.
Cooking Tips
Follow these tips for the best results:
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Don’t rush sautéing the vegetables – properly caramelizing the onions and peppers is key.
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Simmer the coconut milk gently to allow the flavors to meld without scorching.
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Resist overcooking the shrimp – they only need 4-5 minutes in the sauce.
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Add splashes of water if the sauce gets too thick.
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Let the flavors develop for 10-15 minutes before serving if you have time.
Storing and Freezing Leftovers
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Refrigerate leftover curry for up to 4 days. The flavors improve after a day.
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Freeze curry in an airtight container for up to 3 months. Defrost in the fridge before reheating.
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Add extra coconut milk or vegetable broth when reheating to thin out the sauce.
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Stir frequently to prevent the shrimp from overcooking.
Why Make Jamaican Curry Shrimp at Home?
Here are some of the biggest benefits of making this dish yourself:
Big on flavor – The spices, herbs and seasoning create complex layers of taste that beat takeout.
Healthy – It provides lean protein, anti-inflammatory spices, and vitamin-rich veggies.
Satisfying – The hearty shrimp and rich coconut curry sauce make it very filling.
Quick and easy – From start to finish, this recipe comes together in under 30 minutes.
Economical – Preparing this at home costs a fraction of takeout or dining out.
Impressive – Bring the vibrance of the islands to your dinner table with minimal effort.
Customizable – Tweak the ingredients to suit your preferences and what’s on hand.
Enjoy Authentic Jamaican Flavor at Home
Mastering this aromatic curry shrimp unlocks a whole new world of flavor for your dinner rotation. The soothing coconut balances the warming heat of curry and complements the succulent shrimp beautifully. In less than half an hour, you can transport your senses to the Caribbean right from your kitchen. With a few simple techniques and quality ingredients, anyone can recreate the rich tastes of Jamaica through this classic island recipe.
What to serve with Jamaican Curry Shrimp
Serve this spicy coconut curry shrimp with warm Butter naan or just rice that you’ve just boiled. A fresh Cucumber Mango Salad with Mint Chili Vinagrette would round out the meal with some tropical vibrance. Maybe even finish the meal with some homemade Mango Ice Cream.
You can get all the vegetables cut up and ready to go, and the spices weighed out. This recipe is best served fresh out of the pan as reheating can lead to the shrimp overcooking.
Store your leftover curry in an airtight container in the refrigerator for about 2 days.
How do you make Jamaican Curry Shrimp?
Following an easy cooking process of the onions and spices, then the coconut milk and the shrimp. It’s a simple process involving a few easy steps.
Here is how to whip up this speedy meal:
- First, put the oil in a big pan or Dutch oven and heat it over medium-high heat. Put in scallions, green and red peppers, scotch bonnet chili pepper, or any other chili pepper you like, and 1 teaspoon of salt. Cook until very soft, about 15 minutes.
- After that, add the curry powder and garlic. Cook for one more minute.
- Put in the coconut milk, thyme, and the rest of the salt. Bring to a boil, then lower the heat and let it cook for two minutes.
- It takes longer for bigger shrimp to cook than for smaller ones. Add the shrimp and cook for 3 to 5 minutes, until the shrimp are just opaque.
The Best Jamaican Curry Shrimp Recipe Ever
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 do you make Shrimp curry sauce?
Add sliced yellow onion, red bell pepper, green bell pepper, scotch bonnet pepper (if using), and chopped garlic. Stir for 5 minutes until the peppers are slightly softened. Add remaining curry powder and stir for an additional minute. Add coconut milk, seasoned shrimp, ketchup, and thyme to cover the shrimp in the sauce.
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.