Jamaican Curry Shrimp
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
Jamaican Curry Shrimp
Ingredients
- 2 tablespoons (28ml) olive oil or canola oil
- 1 medium onion, chopped
- 2 large cloves garlic, minced
- 1 teaspoon (1g) fresh thyme, minced
- ½-1 tablespoon (3-6g) Jamaican curry powder
- 1 scotch bonnet pepper, optional
- 1 tablespoon (15g) tomato paste
- ½ red or green bell pepper, diced
- 2 green onions, chopped
- 1 cup (240ml) unsweetened coconut milk
- 1 cup (240ml) broth, or more (I used chicken broth, but vegetable and seafood work)
- 1-1½ pounds (450-680g) 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, and curry powder, and sauté for 2-3 minutes. If using scotch bonnet pepper, add it 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 7-10 minutes. Toss in the shrimp. Cook for another 3-5 minutes.
- Adjust for salt, pepper, and thickness.
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 30-45 minutes or until the water is reduced by half: strain and use.
- You can use habanero pepper instead of scotch bonnet pepper or add a ¼ teaspoon of 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.
This dish was awesome full of flavor a wee bit on the hot side too, couldn’t find the scotch bonnet so they say habanero is very close to it. What an amazing dish. The actual prep work to longer the actually cooking it. Grateful that it’s gluten free as well.
I’m so glad I found your website. I’m 24 and just learning how to cook. This recipe is simple and easy to follow.
So happy to have you here Musu. Thanks for the feedback.
I haven’t seen my husband so excited about a meal in a few. My family loved it. I was concerned because there was not much seasoning in the recipe but it is so full of flavor. Will definitely come back for more. It was amazing!
I had no thyme… Experimented with 2 cloves. It was immaculate! I can just imagine how it will be on my second attempt. Thanks a million!!!!
Hello Imma,
I came across your site by fluke. I made the curry shrimp last night. It was full of flavor and so easy!!! It was amazing! My husband loved it. He usually polishes off all the food and we never have leftovers, but he left extra in the pot so he can take for lunch today. I will definitely be visiting your site again. Thank you!
Awww. That just made me smile. Thank you for taking the time to let me know, Kathleen. Happy weekend!
This was so goooood that I had to make it two days in a row. The second time I added spicy chorizo sausage and potatoes. I didn’t have tomato paste so I used spicy Chipotle BBQ sauce. My husband went back to the pot 2 additional times and my son cleaned the plate( no need to wash that plate LOL) I definitely will try this again very soon. Thank you so much for this recipe. In the words of my hubby… “God bless the cook” 🙂
Hahaha! God bless you Christiana!!! Thank you so much for taking time out to share your thoughts with us. It really means a lot to me.
Soo Good
This recipe was excellent. This dish brought me back to being on the island. My husband had three servings. Thanks for the recipe.
I have been meaning to review this recipe for some time.
I can honestly say, I think this is the most delicious meal I have ever prepared! The first time I made it, I followed the directions to the letter, including preparing the fresh curry powder (so worth it!) We had some leftovers, and my husband confessed the next day that he kept thinking about the curry, almost obsessively!! I generally double this recipe now because – it’s so, so delicious!
I have since made this numerous times, using a mock chicken, monk fish, and again the shrimp or just vegetable.
The recipe is very tweakable and also very forgiving, if anyone needs to make changes.
I do tend to add some gram flour to thicken the sauce if it comes too thin, and that works like a charm. I also add some fresh lime juice right at the end, just to liven things up (and coconut and lime work so well together.)
That said, this recipe is amazing! Thank you for sharing with us!
You are too sweet Bonnie, thank you SO MUCH!!!. I chuckled at what you said about your husband – It really warms my heart that you would take time out to share this with us. God bless!
Turned out great and my friend loved it too
Glad it turned out for you, Chanel! Happy weekend!
Vegetable, chicken or shrimp broth would do just fine.
Your recipe sounds delicious. Can you cook all the ingredients ahead and add the shrimp later.
Hi, Joyce. I haven’t tried making the sauce ahead of time so I don’t have helpful answer to your question.
I have to say kudos to this recipe! I am a white American female and my boyfriend is Jamaican and so I decided to surprise him with some curry shrimp for dinner… I will say that ,he said that it was the Best curry shrimp he has ever had and that says a lot! I’m glad I picked this one out of all I looked at! I cooked it with love!
That’s so sweet of you, Marie! I appreciate you taking the time to share your feedback. Happy weekend!
It’s listed . Check line 11.
Loved it
Thanks!
Made this tonight. Fantastic! Although I did not make the homemade curry spice, I added in a few of the components of it, to my store bought curry powder. Pinch of clove, nutmeg, allspice and coriander. And, per previous comments, I added (veg) broth slowly, and kept adding as sauce thickened. It was perfect. And I caught myself in time….I almost added the entire can of Coconut Milk, but realized the recipe called only called for a cup. This recipe is a KEEPER. Thank you.
Thank you for taking the time to share your feedback, Marnie. I appreciate it. Glad it turned out great for you. 🙂
Imma, this is the third recipe I’ve made from you and all have come out amazing!! My family and especially my husband love them. Thank you..thank you…thank you!
Ps. I followed the recipe but added a little more tomotoe paste, hot curry powder and Chicken broth to get the flavor and consistency I was looking for.
I bet it taste even wonderful, Keysha. Glad you guys love this as much as we do. 🙂 Thanks for stopping by!
Im making this now carnt wait will let u no how it turns out also im using dunns river carribbean hot curry powder x
Do you have any dishes that utilizes Annatto ?
I have this one here https://www.africanbites.com/alcapurrias/
This sounds amazing, and I can’t wait to make my own curry powder to use in it. We eat chicken and shrimp often, so sometimes I get a bit tired of them – I’m wondering how this recipe would work with cubes of firm tofu? I”m not a huge fan of tofu but I thought this very flavourful sauce might just be the way to make it palatable. Has anyone tried that?
Good as usual.
Thanks Franny!