Jamaican Curry Shrimp

Learn how to make this Jamaican Curry Shrimp recipe with coconut milk from scratch. The perfect island style seafood dish that is full of bold flavours, tasty, delicious and so easy to make, any day of the week.

Course Dinner

Cuisine Jamaican

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 283kcal

Author Charla

Ingredients

To season the shrimp

1½ lb extra large raw shrimp (devained and washed) (680g)
1½ tablespoon of curry powder (9g)
1½ teaspoon of all purpose seasoning (7g)

To make the curry sauce

2 tablespoon olive oil (28g)
1½ tablespoon curry powder (9g)
2 large scallion chopped
1 small onion chopped
4 garlic cloves minced
½ red bell pepper
½ green bell pepper
8 sprigs of thyme tied together
2 teaspoon all purpose seasoning (10g)
1½ teaspoon paprika (3g)
1 tablespoon tomato paste (16g)
1 whole scotch bonnet
14 oz full fat coconut milk (400ml)
pink salt and black pepper to taste

US Customary - Metric

Instructions

To season the shrimp

Place the shrimp in a medium sized bowl.
Season with the curry powder and all purpose seasoning then set aside.

To cook the sauce and the shrimp

In a medium sized frying pan, skillet or dutch pan, on medium heat, add the olive oil and the curry powder and cook for about one minute.
Add the scallion, onion and garlic and cook until soft and translucent.
Add the green and red bell peppers and cook until soft (this should take a few minutes).
Add the thyme, all purpose seasoning, paprika, tomato paste, scotch bonnet and stir so the ingredients are combined.
Pour in the coconut milk and bring the pan to a rolling boil.
Reduce the heat to medium-low and allow to simmer, covered until the sauce starts to thicken up (this should take about 15 minutes).
Do a taste test and season with pink salt and black pepper to taste.
Finally stir in the raw shrimp and leave to cook until the shrimp are slightly pink in colour (this can take up to 10 minutes depending on their size).
Remove the scotch bonnet pepper and thyme stems.
Serve accordingly.

Notes

Only add the shrimp when you are ready to eat the actual meal, don't repeatedly re-heat the shrimp as the texture might become rubbery.
Allow the sauce to simmer, don't rush this step as this time will help the flavours to come through.
This is the link to the Jamaican Curry Powder and All Purpose Seasoning that you will need.
Make sure the shrimp is de-vained, clean and blotted dry ahead of time. See this link on How to Clean Meat.
You can use any size shrimp (small, large or jumbo) tail on/off to make this recipe.
Do not freeze this recipe, eat it straight away for best results.
Feel free to add any additional vegetables i.e carrots, potatoes etc..
If you plan to use frozen shrimp, make sure to thoroughly defrost/de-vain it first before applying the seasoning.
If you are a novice, I recommend using raw shrimp as they take longer to cook but you've less likely to overcook them and ruin the texture.

Nutrition