Name: Jamaican Curry Shrimp Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Caribbean
Ingredients: 1 lb jumbo shrimp, peeled and deveined, tails removed; 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 unsweetened coconut milk; ½ tablespoon ketchup; 4 sprigs thyme or ½ teaspoon dried thyme; Salt and pepper, to taste

Description

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.

Ingredients

1 lb jumbo shrimp, peeled and deveined, tails removed
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 unsweetened coconut milk
½ tablespoon ketchup
4 sprigs thyme or ½ teaspoon dried thyme
Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Season the shrimp with 1 tablespoon of curry powder and the all-purpose seasoning. Set aside for about 10 minutes while you prepare the other ingredients.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the 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 1.5 tablespoons of curry powder to the skillet and stir for an additional minute.
Add the coconut milk, seasoned shrimp, ketchup, and thyme, making sure the shrimp is covered in the sauce.
Bring the sauce to a simmer and continue cooking over medium heat, stirring occasionally and flipping the shrimp halfway through, until the shrimp is fully cooked on both sides, about 5-6 minutes.
Season with salt and pepper to taste. Serve over white rice if desired.

Notes

This curry creates a rich and delicious sauce because it uses a whole can of coconut milk. For a thinner sauce, substitute half of the coconut milk with water.
Jamaican curry powder, such as Blue Mountain Jamaican curry powder, works well for this recipe.
Keep the heat on medium to avoid scorching the sauce. If the sauce begins to scorch, reduce the heat to medium-low.
This dish is delicious served over white rice.
If you are not a fan of spice, omit the Scotch bonnet pepper.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stove Top
Cuisine: Caribbean