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- 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.
- 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
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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
What type of broth should I use?
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 .
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?
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!
Wow! This is wonderful! Served it over cauliflower rice for a healthy twist. It might be the best curry strip I have ever tasted.
Awesome! Thank you for the feedback, Dave. So glad you loved it!!
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.
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 :)!!
This a perfect recipe! I would change nothing about it. Feels like I’m in Jamaica! Served with rice and peas and callaloo.
Awesome! Thanks for taking the time out to let me know.
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!
Great! Thanks for the feedback.
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!
Yes you can.