This Jamaican Curry Shrimp Recipe features Jamaican curry powder, large succulent shrimp, bell peppers, and coconut milk. A quick and easy curry recipe that’s perfect any day of the week.
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If you traveled to Jamaica or are familiar with the culture, you know curry is quite popular on the island. Curry chicken, curry goat, and curry shrimp are all popular dishes in Jamaica.
For this curry recipe, I add coconut milk. Coconut milk is not standard in curry chicken or curry goat, but it is essential in curry shrimp. Coconut milk adds a creamy richness that perfectly complements the shrimp's delicate flavor.
The added peppers make this dish colorful and vibrant, and they are the perfect accompaniment to the shrimp and curry.
This quick and easy recipe is perfect for busy weeknights, satisfying your craving for island flavor in no time.
Ingredients Needed for this Curry Shrimp Recipe
- Shrimp - 1 pound of thawed large shrimp, peeled, cleaned, and deveined. This is the dish's main ingredient and adds a juicy and substantial texture that pairs well with the flavorful curry sauce. If using frozen shrimp, defrost it first.
- Spices and Herbs - Curry powder, all-purpose seasoning, thyme, salt, and pepper
- Vegetables - yellow onion, red and green bell peppers, scotch bonnet pepper for a little spice. If you can’t find scotch bonnets, habaneros or jalapeños are good substitutes.
- Liquids - unsweetened coconut milk from a can and ketchup.
- Oil - for sautéing the vegetables and shrimp.
How to make Jamaican Curry Shrimp
First, gather your ingredients.
Season shrimp with 1 Tablespoon of curry powder and all-purpose seasoning and set aside for about 10 minutes. Prepare the other ingredients, like chopping your onions, peppers, and garlic.
Heat 2 Tablespoons of olive oil in a large skillet over medium heat. Add sliced yellow onion, red bell pepper, green bell pepper, scotch bonnet pepper (if using), and chopped garlic.
Stir for 5 minutes until the peppers are slightly softened.
Add remaining curry powder and stir for an additional minute.
Add coconut milk, seasoned shrimp, ketchup, and thyme to cover the shrimp in the sauce.
Let the sauce simmer and cook the shrimp over medium heat, flipping halfway, until fully cooked on both sides. Stir occasionally. This should take about 5-6 minutes.
Salt and pepper to taste.
Serve with rice, and enjoy.
How to store
Make ahead – Undoubtedly, curry shrimp is an excellent choice for a make-ahead dish. As time passes, the flavors meld more profoundly, offering an even more intense and delightful taste experience
To refrigerate – Store leftover curry in an airtight container for 3 days.
To freeze: Cool the curry before freezing. Then, place it in an airtight container and store it in the freezer for up to 3 months. Defrost in the refrigerator, and once thawed, heat it gently in a pot over the stove.
Variations
Make this curry your own with some of the following swaps:
- Protein swap - use chicken, a firm fish (like cod), or tofu in place of the shrimp.
- Add additional vegetables, like spinach or cauliflower, for a fun way to use leftover vegetables.
- Top the curry with fresh herbs, like cilantro, for an extra pop of flavor and color.
Notes on Jamaican Curry Shrimp Recipe
- This curry creates a rich and delicious sauce. I use a whole can of full fat coconut milk. If you like your sauce a little thinner, sub half of the coconut milk with water.
- I use Blue Mountain Jamaican curry powder for this recipe or my homemade curry powder recipe.
- Make sure to keep the heat on medium to avoid scorching the sauce. If your sauce begins to scorch, turn your heat down to medium-low.
- This dish is delicious served over white or brown rice. Coleslaw served on the side is also a great idea.
- If you're not a fan of spice, omit the scotch bonnet pepper.
FAQ
Yes, you can use any type of shrimp based on your preference or availability. I recommend using jumbo shrimp because they are meatier and absorb the flavors of the curry well.
Yes, coconut milk lends a distinctive rich and creamy texture to Caribbean dishes. Nonetheless, heavy cream or yogurt can serve as suitable replacements if needed.
The naming can depend on regional vernacular and personal preference. In many Western countries, it is commonly referred to as "shrimp curry." In Caribbean nations, including Jamaica, it is traditionally referred to as "curry shrimp."
Looking for more Jamaican recipes? Try these out
- Jerk Shrimp
- Jamaican Oxtails
- Ackee and Saltfish
- Brown Stew Chicken
- Jerk Chicken
- Rice and Peas
- Jamaican Rum Punch
Jamaican Curry Shrimp Recipe
Ingredients
- 1 lb jumbo shrimp peeled and deveined, tails removed
- 2.5 Tablespoons Jamaican curry powder separated
- 1 teaspoon all-purpose seasoning
- 2 Tablespoons olive oil
- 1 medium yellow onion sliced
- 1 medium red bell pepper sliced
- 1 medium green bell pepper sliced
- 1 scotch bonnet pepper seeds removed and sliced (optional)
- 3 cloves garlic chopped
- 13.5 oz can of unsweetened coconut milk
- ½ Tablespoon ketchup
- 4 sprigs of thyme or ½ teaspoon dried thyme
- Salt and pepper
Instructions
- Season shrimp with 1 Tablespoon of curry powder and all-purpose seasoning and set aside for about 10 minutes while you prepare the other ingredients like chopping your onions, peppers, and garlic.
- Heat 2 Tablespoons of olive oil in a large skillet over medium heat. Add sliced yellow onion, red bell pepper, green bell pepper, scotch bonnet pepper, if using, and chopped garlic and stir for 5 minutes, until peppers are slightly softened.
- Add 1.5 Tablespoons of curry powder to the skillet and stir for an additional minute.
- Then add coconut milk, seasoned shrimp, ketchup, and thyme, making sure the shrimp is covered in the sauce.
- Allow the sauce to come to a simmer and continue to cook over medium heat, stirring occasionally and flipping the shrimp halfway, until the shrimp is fully cooked on both sides. This should take about 5-6 minutes. Salt and pepper to taste.
Video
Notes
- This curry creates a rich and delicious sauce because I use a whole can of coconut milk. If you like your sauce a little thinner, sub half of the coconut milk with water.
- I use Blue Mountain Jamaican curry powder for this recipe.
- Make sure to keep the heat on medium to avoid scorching the sauce. If your sauce begins to scorch, turn your heat down to medium-low.
- This dish is delicious served over white rice.
- If you're not a fan of spice, omit the scotch bonnet pepper.
Nutrition
This post was originally published on September 8, 2021. It has been updated with additional helpful information.
Yvonne says
Thanks for sharing! I like all your recipes and have saved and tried many of them. This is similar to how I make shrimp curry but it's good to have a recipe as a reference since I usually throw ingredients together and sometimes I forget how I made it the last time. You might guess - I'm a Jamaican too.
Tanya says
Thanks so much, Yvonne! Yes, my goal for starting was to create a virtual diary of the recipes I loved growing up. And no one in my family measures anything lol. So I do my best to provide the base but love when everyone makes it their own.
Della says
Omg... Another great meal. My husband and I LOVED it. Thank you for the wonderful recipe.
Tanya says
Thanks Della! So happy you enjoyed it.
Heather says
I made this last night and subbed out spinach instead of peppers and used tomato sauce instead of ketchup and it was delicious! Great recipe and I have leftovers for lunch today.
Tanya says
Thanks Heather! Love the sub you made. So happy you liked the recipe.
Jennifer says
Fast, easy and delicious. I added more curry powder and a splash of fruity wine instead of ketchup. I also splurged and bought pre-shelled and deveined shrimp, which made it a really quick meal. Thanks for the recipe!
Tanya says
Thanks so much Jennifer! I love the splash of wine in the recipe. Sounds delish!
Hamidah says
I made this during the past week and it was so good. I made it at night and refrigerated to eat for dinner the next day. Was soooo good! My husband really liked it too. I didn't add any heat and it was so good. Love your recipes. Thank you!
Tanya says
Thanks Hamidah! So happy you both enjoyed the recipe 🙂
Robin says
Don’t have scotch bonnet pepper. Will habanero suffice? I have a whole plant of these.
Tanya says
Hi Robin, Yes. Habanero pepper is a great sub in this recipe.
Sharon says
What kind of coconut milk do you use. I've never purchased it before and I'm unsure of the best brand to use and whether or not to use the it with or without guar gum.
Tanya says
Hi Sharon, great question. The brands I use usually have guar gum, which makes the sauce thicker. I like to use the Grace brand if I can find it, but I've used other brands with great success.
SR says
This was delicious! Reading the ingredients,I thought, for sure, that an entire can of coconut milk was going to be overkill. Total opposite! It was rich and creamy, and perfection. This one's a keeper
Tanya says
Thanks so much SR! So happy you enjoyed the recipe 🙂
Dawn says
Having spent several years cruising the Caribbean in our sailboat we have visited all the islands. Jamaica is one of our favorites. I have tried the shrimp curry at several of the 'mom and pop' eateries and found there is a difference between what they make and this recipe. I called a friend from my favorite place there and shared your recipe. She said it was almost exactly hers except she uses 10 oz fresh coconut milk and 10 oz Captain Morgan. Did it her way and it was awesome! The alcohol cooks off leaving the extra spices of the spiced rum. Highly recommend. I have you to thank for bringing this memory back to life and sharing the goodness!
P.S. We bought your air fryer cookbook and are living by it. Best mate can't get enough and is always looking for the next thing of yours to come out of our air fryer.
Tanya says
Thanks so much for sharing Dawn! I love the idea of adding rum. That is pure genius!
Michelle says
This is an excellent recipe!
Tanya says
Thanks Michelle! So happy you like the recipe 🙂
Tinna says
I love this! I substituted yellow curry paste and did not use the scotch bonnet pepper. I will definitely make this again thanks for the recipe!!!!
Charlotte says
My favorite type of recipe - easy AND delicious. I made this for a few friends that came over for dinner and it was a hit. Definitely pinned to my favorite recipes to try again. Thanks for sharing!
Tanya says
Thanks Charlotte! So happy you all liked the recipe 🙂
Courtney says
I made this tonight and it was great. I ordered the spices you used through Amazon and didn’t have any regrets. I added a bit more curry and sauce, just our preference, but it was super delicious and we will definitely be making it again.
Tanya says
Thank you Courtney! So glad you liked the curry shrimp. I agree, the spices are definitely worth it.
Lauren says
I loved how rich and creamy this was. I will be making it again soon.
Erin Ryan says
I have regular yellow curry. How can I make it work for this dish??
Tanya says
You can use it in place of the Jamaican curry. Do note that Jamaican curry has a distinct taste, depending on brand/kind you use but any curry will work in this dish. Your finished dish will taste like whichever curry you use.