The Ultimate Guide: How to Make Authentic Jamaican Curry Shrimp Like a Pro

Hey foodies! I’m super excited to share my favorite Jamaican curry shrimp recipe with y’all today. As someone who’s been cooking Caribbean food for years, I can tell you this dish is absolutely delicious and easier to make than you might think. Let’s dive into making this mouthwatering curry that’ll transport your taste buds straight to Jamaica!

What You’ll Need

Main Ingredients:

• 1 pound large shrimp (peeled and deveined)
• 2-3 tablespoons Jamaican curry powder
• 1 can unsweetened coconut milk
• 1 medium yellow onion (sliced)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 3-4 garlic cloves (chopped)
• 1 scotch bonnet pepper (optional for heat lovers!)
• Fresh thyme sprigs
• 2 tablespoons olive oil

Seasonings:

• All-purpose seasoning
• Salt and black pepper
• 1/2 tablespoon ketchup
• Scallions for garnish

Step-by-Step Instructions

1. Prep Your Shrimp

First things first let’s get our shrimp ready

• Clean and devein your shrimp
• Season with 1 tablespoon curry powder and all-purpose seasoning
• Let it marinate for 10 minutes while you prep other ingredients

2. Prep Your Veggies

While the shrimp is marinating

• Slice your onions
• Cut bell peppers into strips
• Chop garlic
• If using scotch bonnet, carefully slice it (wear gloves!)

3. The Cooking Process

1. Heat Things Up

• Heat olive oil in a large skillet over medium heat
• Add your sliced onions, peppers, and garlic
• Sauté for about 5 minutes until veggies soften

1. Create the Curry Base

• Add remaining curry powder
• Stir for 1 minute to wake up those spices
• Pour in coconut milk
• Add ketchup and thyme

1. Cook the Shrimp

• Add seasoned shrimp to the pan
• Make sure shrimp is covered in sauce
• Cook for 5-6 minutes, flipping halfway
• Season with salt and pepper to taste

Pro Tips from My Kitchen

1. Shrimp Selection
   I always go for large or jumbo shrimp – they’re harder to overcook and stay juicier. Trust me, it’s worth spending a bit extra!

2. Heat Level
   If you’re not used to Caribbean heat, start without the scotch bonnet. You can always add heat, but you can’t take it away!

3. Coconut Milk Hack
   Want a thinner sauce? Mix half coconut milk and half water. For extra richness, use full-fat coconut milk only.

Serving Suggestions

Serve your curry shrimp hot over:

• Steamed white rice (traditional)
• Rice and peas
• With roti or naan bread
• Caribbean coleslaw on the side

Storage Tips

• Fridge: Keep leftovers in an airtight container for up to 3 days
• Freezer: Can be frozen for up to 3 months
• Reheating: Warm gently on stovetop to avoid overcooking the shrimp

Common Questions I Get

Q: Can I use regular curry powder?
A: While you can, Jamaican curry powder gives that authentic taste. Look for brands like Blue Mountain or make your own blend!

Q: My sauce is too thin/thick?
A: Adjust the coconut milk-to-water ratio. More coconut milk = thicker sauce.

Q No scotch bonnet peppers available?A Use habaneros or jalapeños as substitutes

Why This Recipe Works

What makes this curry shrimp special is the perfect balance of flavors. The coconut milk adds creaminess, while the Jamaican curry powder brings that unique blend of spices that’s different from Indian or Thai curries.

I’ve made this recipe countless times, and it never disappoints. It’s quick enough for weeknight dinners but impressive enough for guests. Plus, it’s pretty forgiving – even if you’re not a pro cook, you can nail this dish!

Note: This recipe serves 4 people and takes about 25 minutes total – 10 minutes prep and 15 minutes cooking time.