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Jamaican Curry Shrimp

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Jamaican Curry Shrimp is a flavorful and vibrant dish that brings the taste of the Caribbean straight to your table. Made with succulent shrimp, aromatic curry spices, and creamy coconut milk, this dish is a perfect balance of bold flavors and rich textures. It’s quick and easy to prepare, making it an ideal choice for weeknight dinners or when you’re craving a taste of the tropics. Serve it with steamed rice or flatbread to soak up the delicious curry sauce.

Ingredients

Scale

  • 1 lb shrimp (peeled and deveined)

  • 2 tablespoons Jamaican curry powder

  • 1/2 teaspoon turmeric powder (optional, for extra color)

  • 1/4 teaspoon cayenne pepper (adjust to taste)

  • 1 tablespoon vegetable oil (or coconut oil)

  • 1 medium onion (sliced)

  • 2 cloves garlic (minced)

  • 1/2 bell pepper (sliced, any color)

  • 1 medium tomato (diced)

  • 1 cup coconut milk

  • 1/2 cup chicken or vegetable stock (optional, for thinner curry)

  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

  • 2 green onions (chopped)

  • 1 tablespoon fresh lime juice

  • Salt and black pepper to taste

  • Cooked rice or flatbread (for serving)

Ingredient Highlights

  • Jamaican Curry Powder: The star ingredient of this dish, Jamaican curry powder is a blend of turmeric, coriander, cumin, and allspice, giving it a distinctive flavor.

  • Shrimp: Use fresh or frozen shrimp, peeled and deveined, for convenience.

  • Coconut Milk: Adds creaminess and balances the spices with its natural sweetness.

  • Fresh Thyme: Brings an earthy, herbal note that complements the curry spices.

  • Green Onions and Lime Juice: Add brightness and freshness to the dish.

Instructions

Prepare the Shrimp:

  1. Season the Shrimp: In a bowl, toss the shrimp with 1 tablespoon of curry powder, turmeric (if using), cayenne pepper, and a pinch of salt. Set aside to marinate while you prepare the other ingredients.

Cook the Curry:

  1. Heat the Oil: In a large skillet or pan, heat the vegetable oil over medium heat.

  2. Sauté the Aromatics: Add the sliced onions and bell peppers to the pan and sauté for 2-3 minutes, until softened. Add the garlic and cook for another minute.

  3. Bloom the Curry Powder: Sprinkle in the remaining tablespoon of curry powder and stir, letting it cook for 30 seconds to release its aroma.

Add the Liquids and Shrimp:

  1. Add the Tomatoes: Stir in the diced tomatoes and cook until they soften, about 2 minutes.

  2. Pour in the Coconut Milk: Add the coconut milk (and stock if using) to the pan. Stir to combine and bring to a gentle simmer.

  3. Add the Thyme and Green Onions: Stir in the thyme and half of the green onions, reserving the rest for garnish. Season the sauce with salt and pepper to taste.

Cook the Shrimp:

  1. Simmer the Shrimp: Add the marinated shrimp to the curry sauce and cook for 4-5 minutes, or until the shrimp are pink and cooked through. Be careful not to overcook the shrimp, as they can become rubbery.

  2. Finish with Lime Juice: Stir in the fresh lime juice just before serving for a burst of brightness.

Nutrition

Find it online: https://herbites.com/jamaican-curry-shrimp/