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Home / Collections / Caribbean Dinner

Jamaican Curry Shrimp

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Author: Imma Published:3/21/2022Updated:3/21/2022
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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. 

A Bowl of Jamaican Curry Shrimp Served with Rice

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
How to Make
Recipe Variations
Tips and Tricks
FAQs
Make-Ahead Instructions
Serving and Storage
What to Serve
More Incredible Shrimp Recipes
Watch How To Make It

The Secret to Jamaican Curry Shrimp

A Pot of Jamaican Curry Shrimp Garnished with Parsley

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

jamaican curry shrimp 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

how to make jamaican curry shrimp
  1. Heat oil over medium heat in a heavy-bottomed Dutch oven.
  2. 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.
  3. 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.
  4. 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

Is Jamaican curry powder the same as Indian curry powder?

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.

How much time does shrimp take to cook?

Depending on the size and cooking method, they usually take 15-20 minutes. I’d start checking around 10 minutes if you’re using smaller shrimp.

Can I use frozen shrimp or prawns?

You absolutely can. Just add a couple of minutes of cooking time, and you’re good to go.

A Bowl of Jamaican Curry Shrimp with a Bowl of Rice in the Background

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

  • Smoked Shrimp
  • New Orleans BBQ Shrimp
  • Crab-Stuffed Shrimp
  • Shrimp Bisque

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.

A Plate of White Rice Topped with Jamaican Curry Shrimp

Watch How to Make It 

This blog post was first published in May 2016 and has been updated with new write-up, fresh photos.

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A Bowl of Jamaican Curry Shrimp Served with Rice
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Jamaican Curry Shrimp

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. 
4.91 from 41 votes
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Caribbean
Servings 4

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.

Nutrition Information:

Serving: 250g| Calories: 301kcal (15%)| Carbohydrates: 6g (2%)| Protein: 36g (72%)| Fat: 16g (25%)| Cholesterol: 168mg (56%)| Sodium: 659mg (29%)| Potassium: 357mg (10%)| Fiber: 1g (4%)| Vitamin A: 295IU (6%)| Vitamin C: 16.4mg (20%)| Calcium: 270mg (27%)| Iron: 5.8mg (32%)
Author: Imma
Course: Main
Cuisine: Caribbean
Diet: Gluten Free
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Comments & Reviews
  1. Stephanie Branch says

    Posted on 5/22 at 1:16AM

    5 stars
    Delicious recipe. Very quick to make. My family loved it! Thank you for the recipe!

    Reply
    • Amina says

      Posted on 5/23 at 7:22AM

      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

      Reply
  2. Tracy says

    Posted on 4/1 at 4:22PM

    Super tasty!

    Reply
    • ImmaculateBites says

      Posted on 4/2 at 4:11PM

      Thanks

      Reply
  3. ImmaculateBites says

    Posted on 10/9 at 9:06AM

    Chicken , vegetable or seafood would do just fine.

    Reply
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