Description
This vibrant Jamaican Curry Shrimp recipe features succulent jumbo shrimp simmered in a richly spiced coconut curry sauce with peppers, garlic, and aromatic thyme, delivering an authentic taste of the Caribbean in just 25 minutes.
Ingredients
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Ingredients
- 1 lb jumbo shrimp (peeled and deveined, tails removed)
- 2.5 Tablespoons Jamaican curry powder (separated)
- 1 teaspoon all-purpose seasoning
- 2 Tablespoons olive oil
- 1 medium yellow onion (sliced)
- 1 medium red bell pepper (sliced)
- 1 medium green bell pepper (sliced)
- 1 scotch bonnet pepper (seeds removed and sliced (optional))
- 3 cloves garlic (chopped)
- 13.5 oz can of unsweetened coconut milk
- 1/2 Tablespoon ketchup
- 4 sprigs of thyme or 1/2 tsp dried thyme
- Salt and pepper
Instructions
- Season Shrimp: Season shrimp with 1 Tablespoon of curry powder and all-purpose seasoning and set aside for about 10 minutes while you prepare the other ingredients like chopping your onions, peppers, and garlic.
- Sauté Vegetables: Heat 2 Tablespoons of olive oil in a large skillet over medium heat. Add sliced yellow onion, red bell pepper, green bell pepper, scotch bonnet pepper, if using, and chopped garlic and stir for 5 minutes, until peppers are slightly softened.
- Add Curry Powder: Add 1.5 Tablespoons of curry powder to the skillet and stir for an additional minute.
- Combine Ingredients: Then add coconut milk, seasoned shrimp, ketchup, and thyme, making sure the shrimp is covered in the sauce.
- Simmer Shrimp: Allow the sauce to come to a simmer and continue to cook over medium heat, stirring occasionally and flipping the shrimp halfway, until the shrimp is fully cooked on both sides. This should take about 5-6 minutes. Salt and pepper to taste.
Notes
- Removing the seeds from the scotch bonnet pepper will reduce the heat level, making it milder.
- Be sure to flip the shrimp halfway through cooking for even cooking on both sides.
