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

Hey foodies! Today I’m super excited to share my favorite Jamaican curry shrimp recipe that’ll make your taste buds dance! After years of perfecting this dish, I can tell you it’s absolutely delicious and way easier to make than you might think. Let’s dive right in!

What You’ll Need

Main Ingredients:

• 1 pound large shrimp (peeled and deveined)
• 2.5 tablespoons Jamaican curry powder (I prefer Blue Mountain brand)
• 1 can (13.5 oz) unsweetened coconut milk
• 1 medium yellow onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 3 cloves garlic, chopped
• 2 tablespoons olive oil

Seasonings:

• 1 teaspoon all-purpose seasoning
• 4 sprigs fresh thyme (or ½ teaspoon dried)
• 1 scotch bonnet pepper (optional – for heat lovers!)
• ½ tablespoon ketchup
• Salt and black pepper to taste

Step-by-Step Instructions

1. Prep Your Shrimp (10 minutes)

First things first, let’s get our shrimp ready:

• Clean and devein your shrimp if not already done
• 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 remove seeds and slice

3. The Cooking Process (15 minutes)

1. Heat Things Up

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

2. Create Your Curry Base

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

3. Cook The Shrimp

   • Add your seasoned shrimp to the pan
   • Make sure shrimp is covered in sauce
   • Cook for 5-6 minutes, flipping halfway
   • You’ll know they’re done when they turn pink and curl up

Pro Tips from My Kitchen

1. Shrimp Selection

   • Always go for the biggest shrimp you can afford
   • Fresh is best, but frozen works too (just thaw properly)
   • Keep the tails on for better presentation

2. Sauce Consistency

   • Want thinner sauce? Replace half the coconut milk with water
   • For thicker sauce, let it simmer a bit longer
   • Keep stirring occasionally to prevent scorching

3. Heat Level Control

   • No scotch bonnet? Use habanero or jalapeño
   • Remove pepper seeds for less heat
   • Skip hot peppers altogether for mild version

Common Questions I Get

Q: Can I make this ahead?
A: Yup! It actually tastes even better next day. Store in fridge up to 3 days.

Q: What to serve with it?
A: White rice is traditional, but try it with:

• Rice and peas
• Roti
• Coleslaw on the side
• Steamed vegetables

Q: No Jamaican curry powder available?
A: Regular curry powder works, but the authentic Jamaican curry powder gives best results.

Time-Saving Variations

Sometimes we need shortcuts! Here’s what I do when I’m in a hurry:

• Use pre-cut frozen bell peppers
• Buy peeled and deveined shrimp
• Make curry paste ahead and store in fridge

Trust me, once you try this recipe, it’ll become your go-to curry shrimp dish! The combination of creamy coconut milk, aromatic curry, and perfectly cooked shrimp is just unbeatable.

Happy cooking!

Total Time: 25 minutes
Servings: 4 people
Difficulty Level: Easy-Medium