Jamaican Curry Shrimp- Curry with big bold flavors like — coconut milk, thyme and bell peppers are among the ingredients that round out this curry stew profile—yet surprisingly simple to make. 
I know looking at this dish may sound exotic, far fetched and that would probably scare off some folks. …BUT in all actuality it is not. 
Large plump Juicy shrimp are simmered in a hearty sauce, infused with garlic, thyme, ginger and curry spice. Speaking of curry spice, if you haven’t made my Awesome homemade curry spice here then you are missing out – seriously. It just pales in comparison to store-bought-curry. So take some time and give it a try and tell me want you think. 
What is also enticing about this Jamaican curry shrimp is that you can have this entrée for family on the table in about 30 minutes, with just a few minutes more of prep included in this. 
This is excellent served with Jamaican pigeon peas and rice and no less 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 broccoli, side salad or whatever vegetable suits your mood. 
And if shrimp is not your thing then you can go ahead and make this curry with chunks of chicken breast or thighs. Enjoy!!!
Jamaican Curry Shrimp- Curry with big bold flavors like — coconut milk, thyme and bell peppers are among the ingredients that round out this curry stew profile—yet surprisingly simple to make.
- 1- 1½ lb. extra large shrimp peeled and deveined
- 2- tablespoons virgin olive oil or canola oil
- 1 teaspoons fresh minced thyme
- 2 large garlic cloves minced
- 1 medium onion chopped
- 2 green onions chopped
- 1/2 -1 Tablespoon curry powder
- 1 teaspoon tomato paste
- 1- cup coconut milk
- ½ red bell/ green bell pepper diced
- 2 cups broth or more or less
- 1 scotch bonnet pepper optional
- Salt and pepper to taste
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Heat oil over medium heat in a heavy bottomed Dutch.
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Add onions, garlic, thyme, curry powder and sauté for about 2-3 minutes. If using scotch bonnet pepper add at this time.
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Add tomato paste, green onions , followed by coconut milk, and broth. Bring it to a boil then simmer for about 7-10 minutes. Toss in shrimp, and bell pepper. Cook for another 3-5 minutes.
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Adjust for salt / pepper and thickness. Serve with Jamaican rice and corn pigeon rice and/or vegetables
Oh, this looks wonderful! So vibrant and fresh! I must make this ASAP! Yummed and pinned!
I love how this can be made in about 30 minutes! Some nights you just don’t feel like cooking, so this would be a perfect flavor packed meal for those nights!
I am such a curry fan. I looked through the ingredients and it is amazing how universal the basics are. They transcend so many food cultures. I make a lot of Indian food and it is very similar. The colors you have on this dish are amazing. I need to try this more Caribbean style of curry.
I love curry! Especially with shrimp. And I will definitely be looking up your curry mix recipe. I use curry mix all the time.
Don’t just taste way better than the bottled ones?
I love curry. Love curry shrimp. With rice, roti, bread.. lol. I love seeing the different processes for currying too.
What kind of vegetable is served with the curry in the picture above? Are those plantains or sweet potatoes? Something else???? Looks amazing! 🙂
Thanks! They are Plantains(Fried) .
What a spatular curry dish Imma! You’re totally right. The name of the dish sounds very exotic, but surprisingly I found I have all the ingredients in my kitchen. Can’t wait to try it out!
So what kind of broth did you use? There are several types i.e chicken, beef, vegetable? or do we just use whatever is preferred?
I usually use chicken broth. However, feel free to use whatever you have on hand.
This was delicious and simple. I absolutely love your recipes!
Awesome!!! Thanks for feedback Amber
Nice recipe but the food came out bland.
Thanks for giving this a try. Sorry to hear you didn’t enjoy it. what kind of curry powder did you use? Homemade makes it really flavorful.
Hi Imma,
What rice do you use? I can’t find Jamaican rice in my local grocery stores.
Thanks for the great recipe!
I always use Long grain rice (Basmatic rice) for most of the recipes here.
Oh, this was SO GOOD! Next time I think we’ll use less broth to make it a thicker sauce, but all the flavours were there! Thanks!
I never make comments on recipes, but I had to stop and praise this one! I used some quick fixes to make my usual curry powder similar to yours, adding Dijon mustard and ginger root. It was so delicious I couldn’t wait to get up the next morning and eat it again. I’m a Georgia girl and ended up with Shrimp and Grits, which was even better than the creamy rice I made the night before! Thank you so much!
Awesome! Thank you for taking the time to share your thoughts. I appreciate you!!!
. What’s a good brand of curry to use?
I make my own curry powder featured here . Or try Chief if you can find it .
This looks great and am going to try it. I will also try preparing your curry powder and use that. I think, though, that you meant to say that the store bought curry powder pales in comparison to yours, not the other way around 🙂
Yes! Thanks for the clarification.
Outstanding! This recipe is a great base for you to customize. I used frozen diced green, red and yellow peppers. I didn’t have fresh thyme so I used dried. I also used store bought curry powder but I certainly intend to make my own, now that I have a recipe. I added a 1/4 tsp of roasted chili powder ( I didn’t have scotch bonnet) and the heat was perfect. Hot enough to give you a sniffle but not enough to distort the flavor or set your mouth on fire . For me tomato paste or canned tomatoes always need a pinch of sugar to cut the acidity and believe me, that little pinch really made a difference. Salt is absolutely necessary, taste and adjust. My only problem was thickening. I added cornstarch (dissolved in water) to help thicken up the broth but it just didn’t thicken to my liking, or hardly for that matter. I was afraid if I added more cornstarch it would alter the taste so I left it as is and enjoyed it over some basmati rice. All and all this is a great easy recipe. Thank you so much xoxo
I forgot to add I also used a tiny pinch of powdered ginger!
Awesome! Glad it all worked out for you. Thanks for taking the time to offer feedback.
Is the broth chicken broth?
Yes it is.
I have tried different Curry Recipes & this recipe Is the best! I added Mussels with the shrimp, My Family loved it.
That’s so fantastic !!! I’m so pleased to hear it turned out well with added Mussels , thanks for letting me know!
Thank you so much for this amazing recipe!! I made it tonight for my family and everyone loved it! Just the right amount of spice and flavor. I followed the recipe with no variations. Will defiantly be making again.
You are Welcome Melinda! Thanks for the feedback! Glad to hear it’s going on the menu again.
Made this the other day and my neighbors enjoyed it. The curry sauce over the rice was the best, didn’t need the shrimp (ok it helped). Gonna try the curry chicken recipe next. One more thing I like the step by step directions and pictures of the process. Thanks again
My pleasure! So glad to hear the step by step pictorials are really helpful . Thanks for taking the time to share this with me .
Well, you forgot to say exactly when you added the main ingredient, shrimp…
Check step 3 . It’s stated . Thanks!