If you’re craving something bold, comforting, and bursting with Caribbean flavor, this Jamaican Curry Shrimp is the perfect dish. It’s a one-pan meal packed with juicy shrimp, aromatic spices, creamy coconut milk, and a touch of heat—bringing all the island vibes straight to your kitchen.
This dish starts with Jamaican curry powder, a rich and fragrant blend of turmeric, coriander, cumin, and allspice, giving the shrimp that signature golden color and deep, warm spice.
The shrimp are simmered in coconut milk, garlic, onions, and bell peppers, with fresh thyme adding that authentic Caribbean touch. And if you love some heat, a scotch bonnet pepper brings the perfect fiery kick!
Why You Will Be Hooked?
- Bold and aromatic—Jamaican curry powder and fresh herbs make every bite flavorful.
- Creamy and comforting—coconut milk balances the spices perfectly.
- Quick & easy—ready in just 25 minutes, perfect for weeknights!
- Customizable heat—adjust the spice level by adding or skipping the scotch bonnet.
- Pairs with rice, roti, or fried plantains—making it a satisfying meal.
Jamaican Curry Shrimp Recipe
Equipment
- Large skillet or pan (for cooking)
- Cutting board & knife (for chopping vegetables)
- Mixing bowl (for seasoning shrimp)
- Spatula or wooden spoon (for stirring)
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
- ½ Tablespoon ketchup
- 4 sprigs of thyme or ½ teaspoon dried thyme
- Salt and pepper
Instructions
- Season Shrimp: Toss shrimp with 1 tbsp curry powder and all-purpose seasoning. Let sit for 10 minutes.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add onion, bell peppers, scotch bonnet, and garlic, stirring for 5 minutes.
- Toast the Curry Powder: Add 1.5 tbsp curry powder to the pan and stir for 1 minute.
- Simmer: Pour in coconut milk, then add seasoned shrimp, ketchup, and thyme. Stir to coat the shrimp.
- Cook the Shrimp: Simmer for 5-6 minutes, flipping the shrimp halfway, until fully cooked.
- Season & Serve: Add salt & pepper to taste and serve hot!
Nutrition Info:
| Nutrition | Value |
| Calories | 319kcal |
| Carbohydrates | 14g |
| Protein | 3g |
| Fat | 30g |
| Sugars | 7g |
| Sodium | 617mg |
Variations to Create Fun in Your Dish!
- Add a Little Sweetness with Mango: For a touch of natural sweetness and a tropical twist, toss in some fresh or frozen mango cubes during the last few minutes of cooking. The sweetness balances the heat from the scotch bonnet pepper, creating a beautiful contrast of flavors.
- Infuse Some Spice with Fresh Ginger: Add freshly grated ginger to the sautéed onions and peppers. It enhances the curry flavor with a bit of zesty warmth without overpowering the dish.
- Incorporate Coconut Flavors in a New Way: If you’re feeling adventurous, substitute half of the coconut milk with coconut cream to give the sauce a thicker, richer texture. This adds a luxurious, velvety quality to the dish.
- Substitute Shrimp for Other Seafood: While shrimp are the star here, you could easily swap them out for other seafood like scallops or firm white fish. Just be sure to adjust the cooking time to keep the fish tender without overcooking.
- For a Smokier Flavor, Add a touch of smoked paprika or chipotle powder to the curry powder to bring an earthy, smoky depth to the dish that pairs wonderfully with the coconut milk.
- Add Heat with Jalapeños: If the scotch bonnet is too intense for your taste, substitute it with jalapeños or serrano peppers. They’ll give a milder heat while still adding a lovely peppery kick.
- For a Creamier Texture: Stir in a spoonful of cream cheese or sour cream right before serving for an extra creamy sauce that clings to the shrimp and vegetables.
- Serve with a Twist: Instead of rice, try serving this curry over couscous or quinoa for a slight variation in texture. The fluffy grains will absorb the rich coconut sauce beautifully.
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
