Fish & Seafood/ Jamaican & Caribbean/ Quick, Easy & Under 30

Jamaican Curry Shrimp (Seafood)

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

Jamaican Curry Shrimp (Seafood) is a delicious, comforting and flavourful seafood dish. The coconut milk, thyme, garlic, and bell peppers provide an irresistible taste and burst of deliciousness with each bite! Enjoy as an appetizer or as part of a main dish, with jasmine, basmati or your favourite fresh steamed rice.

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

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 definitely one of my favourite 30 minute meals to cook in the kitchen when wanting something traditional (my background is Jamaican), but also includes seafood! I’m definitely a seafood fanatic, and this dish is great with all kinds like shrimp, scallops, mussels, crab, and lobster! Feel free to mix it up and add in your favourites!

Jamaican Curry Shrimp Recipe Tips and Notes

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 in White Dish with Red and Green Bell Peppers in Spoon


Jamaican Curry Shrimp pairs well with fresh steamed white rice or mashed potatoes.

Grab the Grocery List (Screenshot The Below)!

  • Green Bell Pepper
  • Red Bell Pepper
  • Small Onion
  • Cloves Garlic
  • Fresh Thyme
  • Scotch Bonnet Pepper or Hot Pepper Sauce
  • Garlic Powder
  • Parsley
  • Coconut Milk
  • Curry Powder
  • Paprika
  • Ketchup
  • Cornstarch
  • Curry – I used Betapac Curry
  • Shrimp

Other Seafood Recipes You’ll Enjoy!

Honey Sriracha Glazed SalmonEasy Garlic Butter Shrimp Scampi, & Bang Bang (KaPow) Shrimp

Jamaican Curry Shrimp (Seafood)

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Appetizer, Mains & Entrees Jamaican // Caribbean
By Taneisha Morris Serves: 4 - 5 people
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes

Jamaican Curry Shrimp (Seafood) is a delicious, comforting and flavourful seafood dish. The coconut milk, thyme, garlic, and bell peppers provide an irresistible taste and burst of deliciousness with each bite! Enjoy as an appetizer or as part of a main dish, with jasmine, basmati or your favourite fresh steamed rice.

Ingredients

  • 1lb Shrimp peeled & deveined
  • Shrimp Seasoning
  • ½ tsp Garlic Powder
  • ½ tsp Black Pepper
  • 1 tsp Parsley
  • 2 tsp Curry (I used Betapac Curry)
  • ½ tsp Salt or more or less to taste
  • To Cook
  • 1/2 Green Bell Pepper julienned
  • 1/2 Red Bell Pepper julienned
  • 1 Small Onion julienned
  • 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)
  • 1 tbsp Curry Powder
  • 1 tsp Paprika
  • 2 tbsp Ketchup
  • ½ tsp Black Pepper
  • ½ tsp Salt or more or less to taste
  • 2 tbsp Cooking Oil
  • To Thicken
  • 2 Tbsp Cornstarch
  • ¼ cup Cold Water

Instructions

1

Peel and devein shrimp. Season with garlic powder, black pepper, parsley, curry, and salt then set aside.

2

Julienne the green and red bell peppers, onions and mince garlic. Add to a medium sized mixing bowl and set aside.

3

In a large saucepan, heat oil over medium high heat and burn, aka "cook", curry for about 2 minutes - see notes section.

4

Sauté peppers, onion and garlic until onion is slightly transparent; add sprig(s) of fresh thyme.

5

Add coconut milk, ketchup, scotch bonnet or hot pepper sauce, salt, paprika and black pepper. Stir to combine.

6

Add shrimp to the vegetables and sauté until shrimp begins to turn pink.

7

Mix together cold water and cornstarch then add to the saucepan. This will thicken the sauce. Allow to simmer - see notes section.

8

Add salt and pepper, if needed. Remove the scotch bonnet pepper.

9

Once the sauce has thickened and the shrimps are cooked, remove from the stove.

10

Serve and enjoy!

Notes

A. "Burning curry" is a Caribbean thing, and something I was just told must be done. It's essentially what they do to "cook" the curry prior to adding it to the remainder of the dish they are preparing - it is not necessary if you have a quality curry. However, I still do this as I believe it is to bring out the true flavour of the curry. To achieve this, once the oil is heated, add curry and allow to cook for about 2 minutes. B. If you realize your sauce has not thickened up, add a bit more of the cornstarch/water mixture.

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