Delicious Jamaican Curry Shrimp Recipe

If you’re craving something creamy, spicy, and totally satisfying, you’re going to fall in love with this Jamaican Curry Shrimp.

These shrimp are simmered in a coconut curry sauce with herbs, scotch bonnet peppers, and bell peppers. It’s bold and comes together in under 30 minutes. I love recipes like this because they are my comfort food.

Now, before you start, let me say this: every household across the islands does its curry shrimp a bit differently. Some folks add carrots or potatoes. What I’ll share today is my version, a classic Jamaican-style curry shrimp.

Why You’ll Love This Recipe

Shrimp is so easy to make and prepare. I prefer raw shrimp to cooked ones. You’ll love this recipe because it uses Jamaican curry powder, which is a different spice blend.

When making shrimp, I sometimes use cornstarch to thicken the sauce, especially for pepper shrimp. However, coconut cream also does a great job of thickening the sauce.

Ingredients You’ll Need

For the shrimp:

• 1 lb medium shrimp, cleaned and deveined
• 1 tbsp curry powder (use a Caribbean brand if you can find it)
• 1 tsp fish seasoning
• 1 tsp all-purpose seasoning
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp black pepper
• 1 small scotch bonnet pepper, finely chopped (optional but traditional)
• 2 sprigs fresh thyme
• Salt to taste

For the curry base:

• 3 tbsp vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 stalks green onion, sliced
• 1 small tomato, diced
• ½ red bell pepper, sliced
• ½ cup coconut cream
• ¼ cup water (or more if needed)
• 5–6 pimento (allspice) seeds
• Extra curry powder (about 1 tsp for browning)

Let’s Cook

Start by cleaning and seasoning the shrimp. You don’t need to overdo it, shrimp take on flavour quickly. In a bowl, mix the curry powder, fish seasoning, onion, garlic powder, black pepper, and a pinch of salt. Add the chopped scotch bonnet and thyme, then toss the shrimp.

Set that aside to marinate for about 10 minutes while you build your curry base.

Now, get your pan on medium heat and add the vegetable oil. Once it’s warm, toss in the onions, garlic, and green onions. Let that cook for a minute or so until everything softens and gets fragrant. Then add about a teaspoon of curry powder directly into the oil and stir it around. What you’re doing here is “burning” the curry.

Next, pour in your coconut cream and stir. The mixture should start to look rich and smooth. Add the diced tomato, pimento seeds, ketchup (if you’re using it), and a splash of water to thin things out just a bit. Let it simmer for a few minutes.

Add the shrimp to the pan and stir gently into the curry sauce, then toss in your bell peppers. Cover the pot and let it cook for about 4–5 minutes. Shrimp don’t take long to cook once they curl up. They are cooked. Overcooking will make them rubbery, so keep an eye on them.

After about 5 minutes, remove the lid and check your sauce. It should be slightly thick and creamy. Taste and adjust your salt.

What to Serve It With

Curry shrimp goes with anything. Plain white rice is the classic choice in my home. Jamaican is another one of my favourites. I also eat it along with plantain and steamed cabbage.

Storages And Leftovers

If there are leftovers (which doesn’t happen often in my house), store them in an airtight container in the fridge for up to two days. Reheat gently on low heat.

Don’t let it boil hard, or the shrimp will toughen. Add a spoonful of coconut milk or water to loosen the sauce as it warms.

This Jamaican Curry Shrimp is the perfect mix of comfort and excitement. It’s quick and flavourful, you’ll love this recipe.

FAQ

Can I make this curry shrimp ahead of time?
Yes! You can prepare the sauce in advance and store it in the fridge for up to 2 days. Add the shrimp right before serving to keep them tender.

Can I use frozen shrimp?
Absolutely. Just thaw them completely and pat them dry before seasoning to avoid excess water in the sauce.

How spicy is this recipe?
It has a mild to medium heat thanks to the scotch bonnet. You can remove the seeds or skip the pepper if you prefer a gentler flavor.

What can I serve with it?
Steamed rice, coconut rice, fried plantains, or a simple salad all pair beautifully with this curry shrimp.

Can I use other seafood instead of shrimp?
Yes. Firm white fish, scallops, or even chicken work well with this coconut curry base. Adjust cooking time depending on the protein.

Is this recipe gluten-free?
Yes! All the ingredients are naturally gluten-free, making it safe for those avoiding gluten.

More Jamaican Recipes

• Authentic Jamaican Curry Chicken Recipe
• Easy Jamaican Curry Goat Recipe
• Quick Jamaican Pepper Shrimp (In Bag) Recipe

Delicious Jamaican Curry Shrimp Recipe

Recipe by Ren PetersCourse: SideCuisine: JamaicanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

280

kcal

This Jamaican Curry Shrimp is a quick and flavorful weeknight meal that’s full of Caribbean flair.

Ingredients

• 1 lb medium shrimp, cleaned and deveined

• 1 tbsp curry powder (use a Caribbean brand if you can find it)

• 1 tsp fish seasoning

• 1 tsp all-purpose seasoning

• 1 tsp onion powder

• 1 tsp garlic powder

• ½ tsp black pepper

• 1 small scotch bonnet pepper, finely chopped (optional but traditional)

• 2 sprigs fresh thyme

• Salt to taste

• For the curry base:

• 3 tbsp vegetable oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 2 stalks green onion, sliced

• 1 small tomato, diced

• ½ red bell pepper, sliced

• ½ cup coconut cream

• ¼ cup water (or more if needed)

• 5–6 pimento (allspice) seeds

• Extra curry powder (about 1 tsp for browning)

Directions

• Start by cleaning and seasoning the shrimp. You don’t need to overdo it, shrimp take on flavour quickly. In a bowl, mix the curry powder, fish seasoning, onion, garlic powder, black pepper, and a pinch of salt. Add the chopped scotch bonnet and thyme, then toss the shrimp.
• Set that aside to marinate for about 10 minutes while you build your curry base.
• Now, get your pan on medium heat and add the vegetable oil. Once it’s warm, toss in the onions, garlic, and green onions. Let that cook for a minute or so until everything softens and gets fragrant. Then add about a teaspoon of curry powder directly into the oil and stir it around. What you’re doing here is “burning” the curry.
• Next, pour in your coconut cream and stir. The mixture should start to look rich and smooth. Add the diced tomato, pimento seeds, ketchup (if you’re using it), and a splash of water to thin things out just a bit. Let it simmer for a few minutes.
• Add the shrimp to the pan and stir gently into the curry sauce, then toss in your bell peppers. Cover the pot and let it cook for about 4–5 minutes. Shrimp don’t take long to cook once they curl up. They are cooked. Overcooking will make them rubbery, so keep an eye on them.
• After about 5 minutes, remove the lid and check your sauce. It should be slightly thick and creamy. Taste and adjust your salt.