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This Easy Jamaican Curry Shrimp Recipe Takes Just 35 Minutes!

Curry shrimp and rice in white bowl on top of green tea towel
Prep Time
20 min
Cook Time
20 min
Yields
2-4 servings

Jamaican curry shrimp is a fast and delicious way to spice up your lunch or dinner routine. The bright flavours of Scotch bonnet peppers, thyme and colourful bell peppers can make even the coldest winter days feel a bit less gloomy. This recipe includes some unexpected additions like lime juice and ketchup that add a delicious tang to the curry shrimp. Ketchup is often used in Caribbean kitchens and is perfect when you need a bit of tang and sweetness or if you’ve run out of tomatoes like me. Serve this up with a bowl of rice or fresh paratha and enjoy.

Related: Slow Cooker Curry Recipes That Deliver All the Comfort

Like Eden’s Jamaican curry shrimp? Try her vegan jerky or her quick and tasty guava tarts.

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ingredients

500
g shrimp (peeled and deveined)
2
bell peppers (green and red)
½
onion
1
Tbsp grated ginger
3
cloves garlic
2
sprigs green onion
1
Scotch bonnet pepper
3 ½
Tbsp Jamaican curry powder, divided
3
sprigs thyme
½
cup coconut milk
½
vegetable bouillon cube (optional)
2
Tbsp ketchup
1
lime
Salt to taste
1
tsp cornstarch (optional)
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directions

Curry shrimp ingredients on kitchen countertop
Step 1

Place cleaned, deveined and peeled shrimp in a bowl.

Step 2

Cut the bell pepper and onion into thin slices and set aside. Then grate the ginger, mince the garlic and finely chop the green onions and Scotch bonnet pepper.

Curry shrimp ingredients on kitchen countertop
Step 3

Season the shrimp with 2 Tbsp of Jamaican curry powder and half of the ginger, garlic and green onions. Feel free to add some of your favourite spice blends as well (I have a Caribbean all-purpose seasoning mix that I sometimes use or even some Cajun spice mix — it’s not traditional, but adds a nice flavour).

Raw curry shrimp in glass bowl
Step 4

In a hot pan, sautee the onions then add the remaining Jamaican curry powder with a bit of oil so that it does not stick or burn. Cook the curry for just a few minutes. Then add the remaining garlic and ginger, along with the thyme and Scotch bonnet pepper — stir well.

Step 5

Next add the coconut milk and bring to a simmer, add water as necessary then add the vegetable bouillon and ketchup and stir.

Step 6

Finally add the shrimp and a squeeze of lime (taste and adjust salt and lime as needed). The shrimp should cook pretty fast so be sure to keep an eye on your curry and remove pan from the heat as soon as the shrimp is cooked to prevent it from overcooking. If you’d like a thicker curry gravy, mix a tsp of cornstarch with water and pour into curry before it’s finished cooking to thicken up your curry shrimp.

Step 7

Serve with a lime wedge and rice or paratha and enjoy!

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