Description
Jamaican Curry Shrimp is a vibrant and flavorful dish featuring succulent shrimp cooked in a rich sauce made with bold Jamaican curry powder and creamy coconut milk. Its warm spices, fresh herbs, and optional heat from scotch bonnet peppers create a dish that is both hearty and tropical. This recipe is quick to prepare and perfect for any occasion, whether it’s a weeknight meal or a special gathering.
Ingredients
Units
Scale
- 1 lb shrimp, peeled and deveined
- 2 tablespoons Jamaican curry powder
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 sprig fresh thyme
- 1 scotch bonnet pepper (optional), finely chopped
- Salt and pepper to taste
- 1/4 cup water or seafood stock
- Fresh cilantro or parsley, chopped (for garnish)
Instructions
- Toast the Curry: Heat olive oil in a large skillet over medium heat. Add the Jamaican curry powder and toast for 1-2 minutes until fragrant.
- Sauté Aromatics: Add the chopped onion, red bell pepper, and garlic to the skillet. Cook until softened, about 3-4 minutes.
- Prepare the Sauce: Stir in coconut milk, thyme, scotch bonnet pepper (if using), salt, and pepper. Add water or seafood stock to adjust the consistency of the sauce.
- Cook the Shrimp: Bring the sauce to a gentle simmer, then add the shrimp. Cook for 3-5 minutes or until the shrimp turn pink and are cooked through. Be careful not to overcook.
- Finish and Serve: Remove from heat and garnish with fresh cilantro or parsley. Serve hot over steamed white rice, rice and peas, or your favorite side.