Jamaican Curry Shrimp delivers big, bold, tropical flavors from coconut milk, curry powder, garlic, and bell peppers. And, of course, we can’t forget delectable, juicy shrimp. This mouthwatering stew is flavor-packed yet surprisingly straightforward to make.
I know this dish looks exotic and hard to make, which may scare off some folks…but, in all actuality, it’s not any of those.
Large and juicy shrimp are simmered in a hearty sauce, infused with garlic, thyme, ginger, and curry spice. Yum!!!
Speaking of curry spice, if you haven’t made my awesome homemade curry powder, then you are missing out – seriously.
Store-bought curry pales in comparison to homemade. So take just a little time, give it a try, and tell me what you think.
Contents…Recipe Ingredients |
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.
This Jamaican curry shrimp is also enticing because you can have it on the table in about 30 minutes, including prep. Your family will be a bunch of happy campers.
Recipe Ingredients
- Shrimp – This succulent seafood at its finest (and probably the most economical) is the tender and juicy main attraction.
- Onion, Garlic, and Thyme – These flavor-enhancers take this curried shrimp over the top. And, of course, you can use dried if you don’t have fresh.
- Curry Powder – Jamaican curry powder is a fantastic fusion of flavors. And if you ask natural healers, they will tell you this blend is super good for you, too. My homemade curry powder is chemical- and salt-free to boot.
- Coconut Milk – The tropical taste of coconut milk makes a bodacious seafood stew.
- Green Bell Pepper – This unripe pantry staple adds a pleasant bitterness to our stew. You can replace it with the sweeter ripe red, yellow, or orange bell peppers if you want.
- Broth – The stew’s base is a flavorful broth. Homemade is always best, but a cube or teaspoon of bouillon to a cup of water will work in a pinch.
How to Make Jamaican Curry Shrimp
- Heat oil over medium heat in a heavy-bottomed Dutch oven.
- Saute the Seasonings – Add onions, garlic, thyme, curry powder, and sauté for about 2-3 minutes. If using Scotch bonnet pepper, add at this time.
- Add the Stew Base – Add tomato paste, bell pepper, and green onions, followed by coconut milk and broth. Bring it to a boil, then simmer for about 7-10 minutes. Toss in the shrimp. Cook for another 3-5 minutes.
- Taste Test – Adjust for salt, pepper, and thickness. Serve with Jamaican rice and corn pigeon rice and vegetables.
Recipe Variations
- And if shrimp is not your thing, you can make this curry with chunks of chicken breast or thighs.
- If the tropical taste of coconut doesn’t float your boat, you can use whole milk instead for shrimp chowder.
Tips and Tricks
- 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.
FAQs
No, it isn’t. It has some of the same ingredients, turmeric giving it 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 you’re using smaller shrimp.
You absolutely can. Just add a couple of minutes of cooking time, and you’re good to go.
Make-Ahead Instructions
Shrimp overcooks quite quickly. So to make this dish ahead of time, I follow the recipe up to where the shrimp goes in. Then I store it in the fridge till the next day. Simply reheat the stew, add the shrimp, and simmer until the shrimp is done.
Serving and Storage
I love this stew piping hot over a bowl of fluffy white rice.
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 to simmer. You don’t want to overcook your shrimp.
What to Serve with Jamaican Curry Shrimp
This recipe is excellent served with Jamaican pigeon peas and rice and even more delicious with rice and beans or this coconut rice to be served quite deliciously without any further embellishment. And of course, you are always welcome to embellish as you wish—vegetables on the side like broccoli, side salad, or whatever vegetable suits your mood.
More Incredible Shrimp Recipes
Conclusion
This pure soul-satisfying Jamaican curry shrimp is easy to throw together at a moment’s notice. The intense tropical curry flavors are welcome any time of year. Try this recipe the next time a seafood craving hits, and let me know how it goes.
Watch How to Make It
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This blog post was first published in May 2016 and has been updated with new write-up, fresh photos.
Jamaican Curry Shrimp
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Ingredients
- 2 tablespoons (28 ml) virgin olive oil or canola oil
- 1 medium onion, chopped
- 2 large cloves garlic, minced
- 1 teaspoon (1 g) fresh thyme, minced
- ½-1 tablespoon (3-6 g) Jamaican curry powder
- 1 scotch bonnet pepper, optional
- 1 tablespoon (15 g) tomato paste
- ½ red bell or green bell pepper, diced
- 2 green onions, chopped
- 1 cup (240 ml) coconut milk (unsweetened)
- 1 cup (240 ml) broth, or more (I use chicken broth, but you can replace it with vegetable or seafood broth)
- 1-1½ pound (453-679 g) 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, curry powder, and sauté for about 2-3 minutes. If using scotch bonnet pepper, add 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 about 7-10 minutes. Toss in the shrimp. Cook for another 3-5 minutes.
- Adjust for salt, pepper, and thickness. Serve with Jamaican rice and corn pigeon rice and vegetables.
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 about 30-45 minutes or until the water is reduced in half. Strain and use.
- You can use habanero pepper instead of scotch bonnet pepper or try adding about 1/4 teaspoon 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.
Kitty Mitchell says
Sooo good, followed your curry paste recipe which worked a treat! Is this recipe vegan if not using prawns?
Immaculate Bites says
Hi Kitty! Yes, it can be made vegan if you omit the prawns and use vegetable stock instead of meat broth. Enjoy! 🙂
Eva de Leon says
This was flavorful and delicious! Loved the sauce and it was fabulous with shrimp! Will definitely add to the regular rotation.
Immaculate Bites says
Thanks so much, Eva! 🙂
Kiv says
ABSOLUTELY DELICIOUS!!! Thank you so much! Came from a city with lots of great Jamaican restaurants but moved to one with none. I never tried making Jamaican food at home bc I never had to put in the work. This recipe is easy to follow but does not lack in flavor!
Immaculate Bites says
Amazing! Thank you, Kiv!
ImmaculateBites says
Seafood is best . Chicken is an acceptable substitute.
Lashanna J says
This recipe is absolutely scrumptious! It can be used for any seafood combinations, I’ve made the sauce to pour over my salmon and also I’ve added crab legs to the sauce.
ImmaculateBites says
YUM YUM! Never tried it with salmon. Thanks for sharing this .
Kesonja says
I made this recipe today my husband, kids and I loved it!! Will be making it a lot more. Thank you
ImmaculateBites says
Happy to hear it was a hit kesonja. Thanks for the feedback.
ImmaculateBites says
Hi Stephanie,
Yes you do.
Cherral Evans says
So, so, so. so GOOD!!!! I did alter a little adding shredded cabbage, baby carrots, mushrooms, ginger, oregano (because I didn’t have thyme), diced salmon, cut pollock and broccoli before adding coconut milk. Simply delicious! Thank you for helping me make this wonderful Curry!!!!!!!!!!!! (this was for breakfast — I am going to eat it all day)
Asia Jones says
What brand of coconut milk did you use?
ImmaculateBites says
Hi Asia,
I don’t have any preference . I just don’t use coconut cream . It has tons of calories . Check the labels.
ImmaculateBites says
I have made it both ways and it works either way.
Sas says
I used heavy cream to substitute for the coconut milk, because I was using coconut oil instead of canola oil which gave it a curry coconut shrimp taste. This recipe Tess a hit I love it so much I have forwarded it to my friends
ImmaculateBites says
Good to know. Thanks for sharing with friends.
Halle says
Hi,
What to add to make it thicker?
ImmaculateBites says
Corn starch would thicken it up.
ImmaculateBites says
Hi Yndia, you sure can.
Shawna says
This was the tastiest curry shrimp I have ever had! I can’t wait to make this for my mother who was born in Jamaica.
ImmaculateBites says
Great!!! I hope mom loves it too :). Thanks for the feedback, Shawna!
Tammy Landers says
Wow! Delicious and easy! Thanks!
ImmaculateBites says
You’re welcome, Tammy :)! Glad it was a hit with you!
ImmaculateBites says
Hi Martha! No, you do not cook the shrimp before adding to the curry. It cooks in the curry for the last 3-5 minutes.