Appetizers & Starters/ Fish & Seafood/ Jamaican & Caribbean/ Main Dishes & Entrées/ Quick, Easy & Under 30

Jamaican Curry Shrimp (Seafood)

Jamaican Curry Shrimp (Seafood) is a delicious, full of flavour and easy to make seafood dish! Made using Jamaican curry powder and coconut milk infused with thyme, garlic, scotch bonnet and pimento flavours; this dish provides an irresistible taste and burst of island deliciousness with each bite! Enjoy as an appetizer or as part of a weeknight main course with fresh steamed rice. Recipe instructions includes step-by-step easy to follow recipe video!

Jamaican Curry Shrimp (Seafood) in White Serving Bowl

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Jamaican Curry Shrimp (Seafood) is a delicious, full of flavour and easy to make seafood dish! Made using Jamaican curry powder and coconut milk infused with thyme, garlic, scotch bonnet and pimento flavours; this dish provides an irresistible taste and burst of island deliciousness with each bite! Enjoy as an appetizer or as part of a weeknight main course with fresh steamed rice. Recipe instructions includes step-by-step easy to follow recipe video!

Jamaican Curry Shrimp (Seafood) Overhead Picture

Jamaican Coconut Curry Shrimp

If you don’t have an hour to spend cooking dinner, this recipe is definitely for you. If you’re a lover of seafood, this recipe is also for you! Curry shrimp is one of my favourite 30 minute meals to cook in the kitchen when wanting something traditional (my background is Jamaican), but also includes seafood!

Also, this recipe is great with all kinds like seafood not just shrimp. Try adding in scallops, mussels, crab, and lobster! Feel free to mix it up and add in your favourites!

Jamaican Curry Shrimp (Seafood) Recipe Tips

This is another quick and easy recipe however, I always like to provide some tips and techniques as well as any variations that may be useful to you and the success of this dish!

Make It a Meal – Add in small-cut pieces of potatoes and carrots to turn this dish into a one-pot meal. Be sure to use small pieces as you don’t want to be waiting too long for the potatoes and carrots to cook through.

Taste – I find with making this dish, you may feel like it needs more salt here, a little more ketchup there or even a little more colour (less pale yellow, to vibrant yellow). If this is the case, add a touch more paprika or black pepper etc. You may also need more salt – but that’s always up to your preference!

Add in More Seafood – As I mentioned above, this dish works so well with all kinds of seafood like scallops, mussels, crab, and lobster! Ensure everything is evenly sized or added to the pot gradually to ensure proper cooking.

Don’t Overcook the Shrimp! – You don’t want your shrimp to become “tough and chewy”. Once they’re done, remove from the heat!

Jamaican Curry Shrimp Recipe Prep Shot

How to Make Jamaican Curry Shrimp (Seafood)

  1. Season Shrimp – with garlic powder, curry powder, black pepper, salt and set aside
  2. Burn Curry & Saute Veggies – in a large saucepan, heat olive oil and butter over medium high heat and “burn”, or cook the curry. Add the julienned bell peppers and onion, and the minced garlic to the saucepan; then add sprig(s) of fresh thyme and scotch bonnet pepper or hot pepper sauce.
  3. Make the Sauce – stir in coconut milk and ketchup, then add paprika, salt and black pepper.
  4. Add Shrimp – to the saucepan and cook until they begin to turn pink.
  5. Thicken – combine the cornstarch and cold water in a small bowl until dissolved and stir it into the sauce if needed to thicken.
  6. Remove from Heat & Enjoy!

Jamaican Curry Shrimp (Seafood) Step-by-Step Recipe Video

What is Jamaican Curry Powder Made Of?

Jamaican Curry Powder is a beautiful spice blend of turmeric, coriander, fenugreek, cumin, pimento, black pepper or pepper variety, star anise, garlic and sometimes salt.

What Curry Powder to Use in Jamaican Curry Shrimp (Seafood)

Personally, I recommend using the Betapac Limited Curry Powder or the Montego Jamaican Style Mild or Spicy Curry Powder. Both provide a beautiful flavour and are great for seasoning not only shrimp but all seafood, and meats such as goat and chicken as well as vegetables and legumes such as chickpeas.

Where to find Betapac or Montego Curry Powder?

You can find the Betapac Curry or Montego Mild or Spicy Curry Powder at your local West Indian or Caribbean grocery store. If you do not have one of these in your neighbourhood, you can order online from a retailer that services your area.

Jamaican Curry Shrimp (Seafood) Close-Up

Why do you Burn/Cook Curry Powder?

Burning the curry is a Caribbean saying and method where you “cook” the curry prior to adding it to the remainder of the dish being prepared. It is not necessary, however greatly advised. It helps to bring out the true deep flavour of the curry.

How to Burn/Cook Curry Powder?

Once the butter and oil is heated over medium-high heat, add curry powder and allow to cook for about a minute or so; stirring quickly to prevent burning too quickly.

Jamaican Curry Shrimp (Seafood) – Original Recipe Photos

Grab the Jamaican Curry Shrimp (Seafood) Grocery List (Screenshot The Recipe Ingredients Below)!

What to Serve with Jamaican Curry Shrimp (Seafood)

Serve this Coconut Curry Shrimp dish with the following side dishes for the ultimate feast:

  1. Fresh Steamed White Rice
  2. Mashed Potatoes
  3. Roti or Paratha
  4. Quinoa or Couscous
  5. Steamed Vegetables

Other Seafood Recipes You’ll Enjoy!

Easy Garlic Butter Shrimp Scampi, & Bang Bang (KaPow) Shrimp

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Jamaican Curry Shrimp (Seafood)

1 Star2 Stars3 Stars4 Stars5 Stars (11 votes, average: 4.55 out of 5)
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Fish & Seafood, Jamaican & Caribbean, Quick, Easy & Under 30 Jamaican // Caribbean
By Taneisha Morris Serves: 4 people
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes

Jamaican Curry Shrimp (Seafood) is a delicious, full of flavour and easy to make seafood dish! Made using Jamaican curry powder and coconut milk infused with thyme, garlic, scotch bonnet and pimento flavours; this dish provides an irresistible taste and burst of island deliciousness with each bite! Enjoy as an appetizer or as part of a weeknight main course with fresh steamed rice. Recipe instructions includes step-by-step easy to follow recipe video!

Ingredients

  • Shrimp
  • 1lb Raw Shrimp, peeled and deveined
  • 1/2 tsp Garlic Powder
  • 2 tsp Curry Powder (Betapac or Montego brand Curry)
  • 1/2 tsp Black Pepper
  • 1/2 tsp Salt, more or less to taste
  • Jamaican Curry Shrimp
  • 1 tbsp Olive Oil
  • 1 tbsp Butter
  • 1 tbsp Curry Powder (Betapac or Montego brand Curry)
  • 1/2 Medium Green Bell Pepper, julienned
  • 1/2 Medium Red Bell Pepper, julienned
  • 1 Small Onion, julienned or 2 Stalks Escallion (Green Onion), crushed
  • 3-4 Cloves Garlic, minced
  • 1-2 Sprigs Fresh Thyme
  • 1 Scotch Bonnet Pepper or 1 tsp of Hot Pepper Sauce
  • 1 Can Coconut Milk (400ml)
  • 2 tbsp Ketchup
  • 1 tsp Paprika
  • 1/2 tsp Black Pepper
  • 1/2 tsp Salt or more or less to taste
  • To Thicken Sauce
  • 3 tsp Cornstarch
  • 3 tsp Cold Water

Instructions

1

Season shrimp with garlic powder, curry powder, black pepper, salt and set aside.

2

In a large saucepan, heat olive oil and butter over medium high heat and "burn", or cook the curry (1 tbsp) for about 2 minutes - see notes section. Add the julienned bell peppers and onion, and the minced garlic to the saucepan. Saute until the veggies have softened slightly; then add sprig(s) of fresh thyme and scotch bonnet pepper or hot pepper sauce.

3

Stir in coconut milk and ketchup until combined. Then add paprika, salt and black pepper, stirring occasionally for approx. 5 minutes. Add shrimp to the saucepan and cook until they begin to turn pink.

4

Combine the cornstarch and cold water in a small bowl until dissolved and stir it into the sauce if needed to thicken. Continue to let simmer while stirring occasionally, until the sauce begins to thicken. Add more salt/pepper as desired and remove the scotch bonnet pepper. Once the sauce has thickened to your liking, remove from the stove, serve while hot and enjoy!

Notes

You may not need all the cornstarch mixture to thicken the sauce, or you may need more. Gradually add the mixture to the saucepan while stirring, until your desired level of thickness is reached.

Jamaican Curry Shrimp in White Dish with Red and Green Bell Peppers in Spoon

DID YOU MAKE THIS JAMAICAN CURRY SHRIMP RECIPE? 

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15 Comments

  • Reply
    Hawa
    December 20, 2020 at 4:37 am

    There isn’t a single recipe from Taneisha I did that didn’t turn out as a good idea. Yes I’m serious, no I’m not exaggerating a little bit. This jamaican curry shrimp became a fave in my household, everytime I do it my husband is like “hmm yummy”. It’s so flavorful and everything goes so well together.

    Thank you Taneisha for all your work.

  • Reply
    Elizabeth McIntyre
    January 30, 2021 at 7:48 pm

    This was delicious! I may have messed up the star rating, meant to leave a five/five but I think my clumsy fingers hit four stars. This meal was perfection, so easy and hearty. Perfect during winter. Please let me know if there is a way to redo my rating!

  • Reply
    Marta
    June 16, 2021 at 8:56 pm

    We love curries from all cuisines and your shrimp curry was incredible. So many flavors I missed. We’ll be having it again soon.

  • Reply
    Crystal
    June 20, 2021 at 12:25 pm

    Added the potatoes like you suggested. Perfect meal! The coconut milk also helped to mellow out the spicy-ness withiut eliminating it completely, which I loved!

  • Reply
    Carita
    June 20, 2021 at 11:51 pm

    You recipes never disappoint Taneisha! This curry shrimp was bursting with flavor and the recipe was so easy to follow. This is a for sure way to “step up” any weeknight meal when you want a change in flavor. Will definitely make this again!

  • Reply
    Karla
    June 21, 2021 at 8:07 pm

    Where I currently live I do not get a lot of variety of cuisine so I was missing out on some of my favorite flavors so this hit the spot. I feel happy to add this to my meal plan!

  • Reply
    Robin
    June 22, 2021 at 2:29 am

    This was joy on a plate! I especially appreciate the insider tips to “burn the curry” and add potatoes. Everyone left the table satisfied!

  • Reply
    Jessica
    June 22, 2021 at 11:55 am

    Cooking the curry powder gave this such depth of flavor. Thanks for the great tip. Delicious!

  • Reply
    Britney
    June 22, 2021 at 1:56 pm

    You’ve outdone yourself again with this recipe! We LOVED this recipe and this with some rice and naan! We’ll definitely be making this again!!

  • Reply
    Tamara
    June 22, 2021 at 4:53 pm

    This is one of my favorite curry recipes! It is full of flavor, but I love that I am able to control the spices for my kiddos. I will be making this again very soon!

  • Reply
    Lilly
    June 22, 2021 at 8:16 pm

    All your dishes are always so flavorful! When I saw you share this on Instagram I just knew I had to make it and I am happy I did! It’s so delicious and comes together so easily! Thanks for the recipe

  • Reply
    Chenée+Lewis
    June 22, 2021 at 10:10 pm

    Finally got my hands on some Montego curry powder and couldn’t wait to make this curry shrimp! I was not disappointed — definitely one of our new faves!

  • Reply
    Jen
    June 23, 2021 at 11:35 am

    I looove Jamaican food so I jumped at the chance of making this recipe. The shrimp was cooked to perfection and the flavours were absolutely delicious! I can’t wait to make this again.

  • Reply
    Jazz
    June 23, 2021 at 11:39 am

    Cooking the curry powder really makes the difference. This is my first go at curry shrimp and it came out perfect thanks to you!

  • Reply
    Crystal DaCruz
    June 23, 2021 at 11:54 am

    I always love a good shrimp dish during the week because it cooks so quickly! Great tip on cooking the shrimp just until it turns pink! I could tell right away from your photos that the shrimp would be cooked perfectly! Thanks for sharing this dish, it came out just like the photos!

  • Leave a Comment

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