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.

Course Main

Cuisine Caribbean

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 301kcal

Author Imma

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.

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