Easy Jamaican Curry Shrimp

5 from 8 votes

This Easy Jamaican Curry Shrimp is bright, fresh and delicious! It includes large fresh shrimp, curry powder, capsicum peppers, onions, coconut milk and thyme. It pairs perfectly with white rice and plantain. Make it in 30 minutes and watch it disappear in seconds!

Prep Time10

Cook Time25

Course: Dinner, Main Course

Cuisine: Jamaican

Servings: people

Calories: 190kcal

Author: Jen Sim

Equipment

Saucepan
Large Bowl

Ingredients

650 g of large shrimp
4 tablespoon of Jamaican curry powder
Salt to taste
Pepper to taste
1 tablespoon of green sauce
1 onion chopped
1 scotch bonnet
2 garlic cloves
1 medium red capsicum pepper
1 medium yellow capsicum pepper
1 medium green capsicum pepper
1 can of coconut milk
¼ teaspoon thyme or 3 sprigs of fresh thyme
A splash of oil

Instructions

Add cleaned and deveined shrimp to a medium-sized bowl and season with 2 tablespoon of curry powder, green sauce, salt to taste and pepper to taste. Rub the seasoning into the shrimp and leave it in the refridgerator for later.
Heat a splash of oil in a saucepan. Add onions, garlic and scotch bonnet and cook for a few minutes.
Next, add capsicum peppers and cook for 2-3 minutes. Then add 2 tablespoon of curry powder and stir while cooking on a medium heat for 1 minute.
Pour coconut milk into the saucepan, add thyme, salt and pepper to taste and bring to a boil then cook on lowmedium heat for 5-7 minutes.
Add the seasoned shrimp to the saucepan and stir well. Cook shrimps on each side for about 5-7 minutes or until done. Then, leave the curry to cook on low heat for 5-7 minutes until the sauce thickens.
Once the curry is done add fresh chilies and roughly chopped parsley. Serve curry with white rice and plantain.

Notes

Shrimp: Use fresh shrimp, shop-bought shrimp or frozen shrimp for this recipe. If you are using frozen shrimps then make sure you allow them to thaw before seasoning. If you are short on time then you can soak the shrimp in warm water and this will help them to thaw faster.
Scotch bonnet: Add red scotch bonnets to this curry for some extra heat. Alter the heat level depending on your preference level.
Consistency: If you prefer curry with a thicker consistency then mix together 1 tablespoon of cornflour and 1 tablespoon of water and pour it into the curry before adding the shrimp and stir well. This will thicken the sauce.
Low heat: Once the shrimps have been added cook them on a low heat to thicken the sauce and stir it from time to time.
Green sauce: Includes basil, parsley, celery, garlic, onion, habanero peppers and more. However, you can skip it if you don't have any to hand.

Nutrition