Jamaican Curry Shrimp – curry with big bold flavors — 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 it may sound exotic, far fetched and that would probably 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. Speaking of curry spice, if you haven’t made my awesome homemade curry spice here then you are missing out – seriously. Store-bought curry pales in comparison to homemade. 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 your 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 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. 
And if shrimp is not your thing then you can go ahead and make this curry with chunks of chicken breast or thighs.
Enjoy!!!
Watch How to Make It
Jamaican Curry Shrimp
Ingredients
- 2- tablespoons virgin olive oil or canola oil
- 1- 1½ lb. extra large shrimp peeled and deveined
- 1 medium onion chopped
- 2 large garlic cloves minced
- 1 teaspoons fresh minced thyme
- 1/2 -1 Tablespoon curry powder
- 2 green onions chopped
- 1 Tablespoon tomato paste
- 1- cup coconut milk
- ½ red bell/ green bell pepper diced
- 1 cup broth or more
- 1 scotch bonnet pepper optional
- Salt and pepper to taste
Instructions
- Heat oil over medium heat in a heavy bottomed Dutch.
- 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, 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.
- Adjust for salt / pepper and thickness. Serve with Jamaican rice and corn pigeon rice and/or vegetables
Nutrition Information:
Daniel says
What kind of broth do you use ? Chicken, seafood ?
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.
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.
Deborah Nelson says
This was delicious! I was wondering if you put ginger in yours since you mentioned it in the text but it is not in the actual recipe.
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.
Yndia says
Goos day, can i subsitute tomatoe paste for ketchup?
Love your page!
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!
Martha says
Do I cook the shrimp first before I put it in the curry?
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.
Lauren V says
Looks absolutely delicious and reading other reviews truly guarantees how delicious it is. I’m definitely going to try this recipe this weekend. Question…what kind of broth did you apply to your recipe? Chicken or vegetables?
ImmaculateBites says
I used Chicken broth .
Kelly says
Hello-
This looks wonderful and I’d like to try it. Is the coconut milk you use sweetened or unsweetened.
Thank you!
imma africanbites says
Hello, Kelly! It’s unsweetened.
E says
Hi can I add potatoes to it ?
ImmaculateBites says
Yes you sure can.
Brandee says
Hello! I don’t like coconut milk, so can I use greek yogurt instead of just skip that coconut milk totally?
ImmaculateBites says
Hello! Either works just fine. Greek yogurt would add some volume and thickness to it.
Shamyka says
I used chicken instead of shrimp and it taste delicious.
Jane says
What type of broth should I use?
ImmaculateBites says
Use chicken stock or You can easily make your own shrimp broth . Combine shrimp shells, with some chopped celery, and garlic, in a sauce pan. 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 .
TaTa G says
Wow this is beautiful! Thank you! I love your site!!
Chris says
I’m going to try this recipe tonight but I know I won’t be able to get that pepper, what can I use as a substitute?
ImmaculateBites says
You can use habanero pepper instead or try adding about 1/4 teaspoon cayenne pepper (adjust to taste) , if you want some heat . If not leave it out completely. Enjoy!
Dave M says
Wow! This is wonderful! Served it over cauliflower rice for a healthy twist. It might be the best curry strip I have ever tasted.
ImmaculateBites says
Awesome! Thank you for the feedback, Dave. So glad you loved it!!
Theresa Clark says
Sorry. I was so excited. I resent message with corrections cause I didn’t see it. Loved it
Theresa Clark says
I made this for my New Years Celebration. It was a hit. Didn’t change anything. It was so good, my Mom asked me to make it for her Birthday. Im going to make it for her this Sunday. Thanks for sharing.
ImmaculateBites says
Wow, what a tasty way of ringing in the New Year :)! I am so glad this was a hit with your family. Do wish your mum a Happy Birthday for me :)!!
Jay BWI 2 MBJ says
This a perfect recipe! I would change nothing about it. Feels like I’m in Jamaica! Served with rice and peas and callaloo.
ImmaculateBites says
Awesome! Thanks for taking the time out to let me know.
Sacha Granger says
This recipe tastes AMAZING! You can truly taste the coconut milk in it as well. I used chicken broth and added swai fish and potatoes to the shrimp. Thank you for this!
ImmaculateBites says
Great! Thanks for the feedback.
Janet says
I am getting ready to make this and my store didn’t have the scotch bonnet peppers? Do you think I could add fresh chopped jalapeño?
Thank you!
ImmaculateBites says
Yes you can.