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A plated dish of Jamaican Curry Shrimp served hot, garnished with fresh thyme, surrounded by a rich, creamy coconut curry sauce

Jamaican Curry Shrimp Recipe

This Jamaican Curry Shrimp is creamy, flavorful, and packed with warmth from coconut milk, scotch bonnet peppers, and bold curry spices. Serve it over rice or with warm roti for an authentic Caribbean meal!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Jamaican
Servings 4
Calories 319 kcal

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.
    A bowl of jumbo shrimp tossed with 1 tablespoon of vibrant yellow Jamaican curry powder and all-purpose seasoning, resting 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.
    A skillet with olive oil heating up, filled with sliced onions, red and green bell peppers, and chopped garlic sizzling in the pan. The vibrant vegetables are being stirred.
  • Toast the Curry Powder: Add 1.5 tbsp curry powder to the pan and stir for 1 minute.
    Curry powder being added to a skillet, turning a golden hue and sizzling with the vegetables. The spice is aromatic and forming a delicious base.
  • Simmer: Pour in coconut milk, then add seasoned shrimp, ketchup, and thyme. Stir to coat the shrimp.
    Coconut milk being poured into the pan with the cooked vegetables and curry powder, followed by seasoned shrimp. The mixture starts to come together in a creamy sauce.
  • 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!
    A plated dish of Jamaican Curry Shrimp served hot, garnished with fresh thyme, surrounded by a rich, creamy coconut curry sauce