Jamaican Curry Shrimp
Jamaican Curry Shrimp delivers bold, tropical flavors from coconut milk, curry powder, garlic, and bell peppers. And, of course, we can’t forget the delectable, juicy shrimp. This mouthwatering stew is flavor-packed yet surprisingly straightforward to make.
I know this dish looks exotic and complex, which may scare off some folks, but honestly, it’s not any of those. Large, juicy shrimp simmered in a hearty sauce infused with garlic, thyme, ginger, and curry powder are pure yum!!!
Speaking of curry, if you haven’t made my awesome, easy curry powder, then you’re missing out. Storebought curry powder pales in comparison to homemade. So take a little time, try it, and tell me what you think.
The Secret to Jamaican Curry Shrimp
Besides the perfect curry powder, coconut milk gives this dish a unique flavor. Anyone who has tried Thai curry knows what I’m talking about. Plus, you can have this Jamaican curry shrimp on the table in about 30 minutes, including prep. Your family will be a bunch of happy campers.
How to Make Jamaican Curry Shrimp
- Saute onions, garlic, thyme, and curry powder for 2-3 minutes. Add the scotch bonnet pepper if using.
- The Base – Add tomato paste, bell pepper, green onions, coconut milk, and broth, and bring it to a boil. Simmer for 7-10 minutes, toss in the shrimp, and cook for 3-5 more minutes.
- Adjust for salt, pepper, and thickness. Serve with Jamaican peas and rice and vegetables.
Recipe Tips
- If shrimp is not your thing, you can make curry chicken with breast or thighs.
- Use full-fat coconut milk for the best shrimp curry. Or even better, make your own super fast.
- Curries and stews can burn quickly, so stir often and reduce the heat to low for a burn-free stew.
- For even more flavorful shrimp, saute them in butter, then add them to the stew at the end of the cooking time. Stir and serve.
Make-Ahead and Leftovers
Overcooking shrimp is easy, so I follow the recipe until it goes in. Let the stew cool and store it in the fridge until the next day. Add the shrimp while the stew is reheating and simmer until it’s done. Enjoy a fast and easy meal.
You can store leftover Jamaican curry shrimp in the fridge for 3-4 days or in the freezer for three months. Gently reheat in a saucepan on low just until it starts simmering.
FAQs
While it has some of the same ingredients, they are different. Turmeric gives this Jamaican all-purpose seasoning its distinctive yellowness. The most significant difference is that Jamaicans toast their spices, releasing more deliciousness and adding a pleasant toasted flavor.
Depending on the size and cooking method, they usually take 4-6 minutes. I’d start checking around 3 minutes if using smaller shrimp.
You absolutely can. Add a minute or two to the cooking time, and you’re good to go.
Perfect Pairings for Jamaican Curry Shrimp
This recipe is excellent with Jamaican pigeon peas and rice or rice and beans. Simple coconut rice turns this into tropical goodness. Vegetables on the side, like broccoli, side salad, or whatever vegetable suits your mood.
More Incredible Shrimp Recipes
By Imma
Watch How to Make It
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This blog post was first published in May 2016 and has been updated with new tips, fresh photos, and a video
Jamaican Curry Shrimp
Ingredients
- 2 tablespoons (28ml) olive oil or canola oil
- 1 medium onion, chopped
- 2 large cloves garlic, minced
- 1 teaspoon (1g) fresh thyme, minced
- ½-1 tablespoon (3-6g) Jamaican curry powder
- 1 scotch bonnet pepper, optional
- 1 tablespoon (15g) tomato paste
- ½ red or green bell pepper, diced
- 2 green onions, chopped
- 1 cup (240ml) unsweetened coconut milk
- 1 cup (240ml) broth, or more (I used chicken broth, but vegetable and seafood work)
- 1-1½ pounds (450-680g) extra-large shrimp, peeled and deveined
- salt and pepper to taste
Instructions
- Heat oil over medium heat in a heavy-bottomed Dutch oven.
- Add onions, garlic, thyme, and curry powder, and sauté for 2-3 minutes. If using scotch bonnet pepper, add it at this time.
- Add tomato paste, bell pepper, and green onions, followed by coconut milk and broth. Bring it to a boil, then simmer for 7-10 minutes. Toss in the shrimp. Cook for another 3-5 minutes.
- Adjust for salt, pepper, and thickness.
Tips & Notes:
- Use whole-fat coconut milk for the best shrimp curry. Or even better, make your own super fast.
- Curries and stews can burn quickly, so stir often and turn the heat down to low for a burn-free stew.
- For an even more flavorful Jamaican curry shrimp, you can saute your shrimp in butter until cooked through, then add them to the stew at the end of the cooking time. Just stir them into the stew and serve.
- I use chicken broth in this recipe. Or you can easily make your own shrimp broth. Combine shrimp shells with some chopped celery and garlic in a saucepan. Cover with water. Bring to a boil and reduce heat to low. Simmer for 30-45 minutes or until the water is reduced by half: strain and use.
- You can use habanero pepper instead of scotch bonnet pepper or add a ¼ teaspoon of cayenne pepper (adjust to taste) if you want some heat. If not, leave it out completely.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Another amazing recipe! Just as easy as you said it would be…and the Jamaican curry blend smells AND tastes SO good.
Thank you so much! I’m thrilled you loved it—and yes, that Jamaican curry blend is a game-changer, right? Let me know what you try next—I’ve got plenty more bold flavors coming your way!
This was delicious! (Skipped the scotch bonnet/subbed crushed paprika) Made with beans & rice – also amazing!! Very quick and delicious. Will definitely make this again.
So happy you enjoyed it! Great substitution with crushed paprika, and pairing it with beans and rice sounds amazing. Glad it’s a keeper for you!
This recipe was delicious. We used a habanero since we can’t find scotch bonnets here. I served it with white rice and riced cauliflower for those of us looking for a healthier option. Will be making this again and sharing with friends. Thanks!!!
I am glad you loved this recipe, Shelley! Thanks for stopping by!
It is fast, and delicious. I made it several times and my guests love it. I am confused about the ginger which is mention in introduction of the recipe but it isn’t in the recipe?
I’m so glad everyone loved it. No, ginger is not listed as an ingredient, but Jamaican curry powder definitely has it in there. Hope that clears up the mystery.
Tried this yesterday and we all loved it. Really appreciate that the measures are also indicated in grams and milliliters.
Thank you so much, Anna! Stay tuned and enjoy more amazing recipes:)
Made this for dinner and it turned out great. I did cook the shrimp first and also used a habanero pepper. I had 2 lbs of shrimp and used 1/2 of the habanero because my kids were eating it too.
Forgot to mention I used seafood stock!
Good to know that. Thanks
Glad you like and your kids also happy to eat, stay tuned for more go to recipe:)
Delicious recipe. Very quick to make. My family loved it! Thank you for the recipe!
Yeah, that’s what I want to hear. I am glad your family also loves it. Hurry stay tuned, try more recipes, and keep them surprised with your cooking skills. Thank you
Super tasty!
Thanks
Chicken , vegetable or seafood would do just fine.