Jamaican Curry Shrimp
A vibrant Jamaican-inspired dish featuring juicy jumbo shrimp simmered in a fragrant coconut milk curry sauce with scotch bonnet pepper and fresh thyme. Bold, spicy, and full of Caribbean flavour — ready in under 30 minutes.
Ingredients
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Unsweetened Coconut Milk⚖ 380 g 💧 372.5 ml 🥛 1½ cup
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Olive Oil⚖ 27.2 g 💧 29.6 ml 🥄 2 tbsp
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Jamaican Curry Powder⚖ 18.5 g 💧 37 ml 🥄 2½ tbsp
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Onion⚖ 150 g 🧅 1 pcs
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Red Pepper⚖ 150 g 🫑 1 pcs
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Green Pepper⚖ 150 g 🫑 1 pcs
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Garlic⚖ 15 g 🧄 3 pcs
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Scotch Bonnet⚖ 45 g 🌶️ 1 pcs
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Tomato Ketchup⚖ 15 g 💧 14.3 ml 🥄 1 tbsp
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All-purpose Seasoning⚖ 2.5 g 💧 4.9 ml 🥄 1 tsp
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Thyme⚖ 4 g 💧 8 ml 🥄 1⅔ tsp
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Pepper⚖ 1 g 1 pcs
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Salt⚖ 3 g 💧 2.5 ml 🥄 ½ tsp
Also in this recipe
- Jumbo Shrimp 1 lb
Total nutrition
1381 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Season 450 g of jumbo shrimp with 1 tablespoon of Jamaican curry powder and 1 teaspoon of all-purpose seasoning. Set aside for about 10 minutes while you slice the onion, red and green bell peppers, scotch bonnet, and chop the garlic.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onion, red and green bell peppers, scotch bonnet, and chopped garlic. Stir and cook for about 5 minutes until the peppers are slightly softened.
- Add the remaining 1.5 tablespoons of curry powder to the skillet and stir for 1 minute to toast the spices.
- Pour in 380 g of unsweetened coconut milk, then add the seasoned shrimp, 0.5 tablespoon of tomato ketchup, and 4 sprigs of fresh thyme, making sure the shrimp is well coated in the sauce. Bring to a simmer and cook over medium heat, stirring occasionally and flipping the shrimp halfway through, for about 5–6 minutes until the shrimp is fully cooked on both sides. Season with salt and pepper to taste and serve immediately.
Source:
TheMealDB
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