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
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