Learn how to make this quick and easy Jamaican curry shrimp from scratch
380g (or less than 1lb) of raw shrimp (devained and washed)
2 tsp of curry powder
1 tsp of all purpose seasoning (see post)
1/2 tsp of paprika
5 sprigs of thyme
2 large scallion, chopped
1 very small onion, chopped
4 garlic cloves, chopped
1tbsp tomato paste
1 cup of coconut milk
1 cup of hot water
himalayan pink salt to taste
1 whole scotch bonnet
On medium heat, melt some coconut oil in a medium sized dutch pot and proceed to saute the onion, scallion and garlic until soft and translucent.
Stir in the tomato paste, sprigs of thyme and continue to cook for another minute before pouring the hot water in first followed by the coconut milk
Bring to the boil then add your curry powder, all purpose seasoning, paprika and scotch bonnet.
Reduce the flame to low and simmer for 10 minutes until the sauce begins to thicken
Add the desired amount of pink salt according to taste.
Finally add your shrimp and coat with the sauce and cook for 5 minutes until they turn completely pink. If using cooked shrimp, coat and heat through for 3 minutes maximum.