Jamaican Curry Shrimp

Contents… Recipe Ingredients How to Make Recipe Variations Tips and Tricks FAQs Make-Ahead Instructions Serving and Storage What to Serve More Incredible Shrimp Recipes Watch How To Make It

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.

This Jamaican curry shrimp is also enticing because you can have it on the table in about 30 minutes, including prep. Your family will be a bunch of happy campers.

Recipe Ingredients

• Shrimp – This succulent seafood at its finest (and probably the most economical) is the tender and juicy main attraction.
• Onion, Garlic, and Thyme – These flavor-enhancers take this curried shrimp over the top. And, of course, you can use dried if you don’t have fresh.
• Curry Powder – Jamaican curry powder is a fantastic fusion of flavors. And if you ask natural healers, they will tell you this blend is super good for you, too. My homemade curry powder is chemical- and salt-free to boot.
• Coconut Milk – The tropical taste of coconut milk makes a bodacious seafood stew.
• Green Bell Pepper – This unripe pantry staple adds a pleasant bitterness to our stew. You can replace it with the sweeter ripe red, yellow, or orange bell peppers if you want.
• Broth – The stew’s base is a flavorful broth. Homemade is always best, but a cube or teaspoon of bouillon to a cup of water will work in a pinch.

How to Make Jamaican Curry Shrimp

1. Heat oil over medium heat in a heavy-bottomed Dutch oven.
2. Saute the Seasonings – Add onions, garlic, thyme, curry powder, and sauté for about 2-3 minutes. If using Scotch bonnet pepper, add at this time.
3. Add the Stew Base – 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.
4. Taste Test – Adjust for salt, pepper, and thickness. Serve with Jamaican rice and corn pigeon rice and vegetables.

Recipe Variations

• And if shrimp is not your thing, you can make this curry with chunks of chicken breast or thighs.
• If the tropical taste of coconut doesn’t float your boat, you can use whole milk instead for shrimp chowder.

Tips and Tricks

• 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.

FAQs

Make-Ahead Instructions

Shrimp overcooks quite quickly. So to make this dish ahead of time, I follow the recipe up to where the shrimp goes in. Then I store it in the fridge till the next day. Simply reheat the stew, add the shrimp, and simmer until the shrimp is done.

Serving and Storage

I love this stew piping hot over a bowl of fluffy white rice.

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 to simmer. You don’t want to overcook your shrimp. 

What to Serve with Jamaican Curry Shrimp

This recipe 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.

More Incredible Shrimp Recipes

• Smoked Shrimp
• New Orleans BBQ Shrimp
• Crab-Stuffed Shrimp
• Shrimp Bisque

Conclusion

This pure soul-satisfying Jamaican curry shrimp is easy to throw together at a moment’s notice. The intense tropical curry flavors are welcome any time of year. Try this recipe the next time a seafood craving hits, and let me know how it goes.

Watch How to Make It 

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This blog post was first published in May 2016 and has been updated with new write-up, fresh photos.