Jamaican Curry Shrimp

Jamaican Curry Shrimp is a flavourful dish, simmered in a rich coconut milk sauce infused with curry powder, thyme, garlic, scotch bonnet, and pimento flavours. Ready in 25 minutes, the juicy shrimp and mouthwatering stew make for a quick and satisfying entree with fresh steamed rice.

Prep Time10

Cook Time15

Total Time25

Course: Fish & Seafood, Jamaican & Caribbean, Quick, Easy & Under 30

Cuisine: Caribbean, Jamaican

Keyword: coconut curry, coconut curry shrimp, curry recipes, curry shrimp, curry shrimp and rice, Curry shrimp recipe, how to make curry shrimp, jamaican curry, jamaican curry shrimp, jamaican recipes, seafood recipe, Shrimp curry, Shrimp curry recipe, shrimp recipes

Servings: servings

Author: Taneisha Morris

Equipment

Large Skillet
Cooking Spoon

Ingredients

1 lb Raw Shrimp peeled and deveined
2 tsp Curry Powder betapac or montego brand curry recommended
1/2 tsp Garlic Powder
1/2 tsp Salt more or less to taste
1/2 tsp Black Pepper

Jamaican Curry Shrimp

1 tbsp Olive Oil
1 tbsp Butter
1 tbsp Curry Powder betapac or montego brand curry recommended
1/2 med Green Bell Pepper finely diced or julienned
1/2 med Red Bell Pepper finely diced or julienned
1 sm Onion finely diced or julienned
1 stalk Green Onion finely sliced
3-4 cloves Garlic minced
1-2 sprigs Fresh Thyme
1 Scotch Bonnet Pepper or 1 tsp of Hot Pepper Sauce
1 400ml Can Coconut Milk
1/2 tsp Salt or more or less to taste
1/2 tsp Black Pepper
1 tbsp Ketchup optional

To Thicken Sauce

3 tsp Cornstarch
3 tsp Cold Water

Instructions

Season shrimp with garlic powder, curry powder, black pepper, salt and set aside.
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.
Stir in coconut milk until combined, then add salt and black pepper, stirring occasionally for approx. 5 minutes. Add shrimp to the saucepan and cook until they begin to turn pink.
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

To Thicken Curry Sauce - 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.

See detailed notes above for additional tips.

Nutrition