Jamaican curry shrimp — juicy shrimp simmered in a creamy coconut curry sauce with onions, peppers and thyme. Fragrant, quick and lovely over rice.
Jamaican curry shrimp is a quick, vibrant dish — plump shrimp simmered in a creamy coconut curry sauce with peppers, thyme and a kick of scotch bonnet. It comes together in under half an hour, making it perfect for a fast but impressive dinner. Spoon it over rice and let the fragrant sauce do the talking.
Prep 15 min
Cook 15 min
Total 30 min
Easy
- 1 lb Jumbo Shrimp
- 2.5 tbsp Jamaican Curry Powder
- 1 tsp All-Purpose Seasoning
- 2 tablespoons Olive Oil
- 1 sliced Onion
- 1 sliced Red Pepper
- 1 sliced Green Pepper
- 1 sliced Scotch Bonnet
- 3 cloves Chopped Garlic
- 380g Unsweetened Coconut Milk
- 1/2 tbs Tomato Ketchup
- 4 sprigs Thyme
- To taste Salt
- To taste Pepper
Video
Preparation
- Season the shrimp with 1 tablespoon curry powder and the all-purpose seasoning and set aside for about 10 minutes while you chop the onions, peppers and garlic.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, red and green peppers, scotch bonnet (if using) and garlic, and stir for 5 minutes until the peppers slightly soften.
- Add 1½ tablespoons curry powder and stir for another minute.
- Add the coconut milk, seasoned shrimp, ketchup and thyme, making sure the shrimp are coated in the sauce.
- Bring to a simmer and cook over medium heat, stirring occasionally and flipping the shrimp halfway, until fully cooked, about 5–6 minutes. Season with salt and pepper to taste.
Tips from the ZestyPlate Kitchen
- Bloom the curry powder in the oil before the coconut milk goes in for the best flavour.
- Don't overcook the shrimp — they need just five or six minutes and turn rubbery if left too long.
- Use full-fat coconut milk for a rich, silky sauce.
- Add the scotch bonnet to taste; it brings heat and a distinctive fruity aroma.
Frequently Asked Questions
Add them near the end and cook just until they turn pink and curl. Five to six minutes in the simmering sauce is plenty.
Yes — thaw them fully and pat dry before seasoning. Fresh or frozen both work well in the coconut sauce.
As spicy as you like — the scotch bonnet adds significant heat and fruity flavour. Use a little, or leave it out for a mild version.
Steamed white rice or rice and peas are perfect for soaking up the coconut curry sauce. Roti works well too.
