Jamaican Curry Shrimp

Look at my Curry Bowl!! Bold and insanely inviting! My ultimate comfort food, Jamaican Curry Shrimp, is a tasty, spicy, and incredibly flavorful dish that perfectly captures the essence of Caribbean cuisine.

Imagine plump, juicy shrimp coated in a sauce that’s both spicy and comforting. Whether you love Caribbean food or just want to add some spice to your dinner, this Jamaican Curry Shrimp is a great way to bring tropical flavors to your table.

Whenever curry gets on our search radar, I am the one who is most excited here at the Beiser’s. We have lot of curries on GypsyPlate, I mean a lot. 🙂 Check out my fabulous collection of Curries from all around the world and get inspired to get curried.

In the past I have cooked some great Caribbean curries like Trinidad Curry Chicken and of course Jamaican Curry Chicken. I absolutely love the magic that happens when I cook these tropical flavors with the help of one simple ingredient… curry powder.

Today I decided to present you with some island seafood flavors that I’ve cooked many times over the years.

What is Curry Shrimp?

If you hear “curry goat” or “curry shrimp” instead of “goat curry” or “shrimp curry,” it means only one thing… it comes from the islands. Curry is very popular all over the Caribbean, where the style of cooking often precedes the main ingredient. Maybe that’s why it’s curry shrimp instead of shrimp curry.

In essence, calling it “Curry Shrimp” puts the spotlight on the beloved curry flavors that unite various Caribbean communities.

Curried Shrimp in the Caribbean is a delicious dish that blends spicy, aromatic curry spices with succulent shrimp. It’s a mix of both Indian and Caribbean cooking traditions.

In this dish, shrimp are marinated in a mix of curry powder, herbs like thyme, and sometimes hot peppers like Scotch Bonnet for that extra kick. Then, they’re cooked in a sauce often made creamy with coconut milk.

The result is a finger licking, flavorful dish that’s both hearty and satisfying.

Jamaican Curry Powder

Curry powder is a blend of spices that originated from the Indian subcontinent, but has become a global culinary staple. The base typically includes ground turmeric, cumin, coriander, and dried chili peppers.

These core ingredients can be accompanied by other spices like fenugreek, cinnamon, and cloves, among others, depending on regional preferences.

The spice blend became popular in the Western world, especially in Britain, during the colonial era and has since been adapted for various international cuisines, including Caribbean recipes.

Jamaican curry powder is bright yellow in color, as it tends to be heavy on turmeric. It’s mild and not very spicy, and it usually includes coriander, cumin, turmeric, allspice, and sometimes fenugreek. Every household has their favorite curry brand, Betapac being one of the most popular. 

Ingredient Needed

• Jumbo Shrimp – I like to use fresh, wild, deveined shrimp with the tails on for the best flavor and presentation. But you can use any shrimp you prefer. Frozen shrimp work too; just make sure to defrost them completely and pat them dry before marinating.
• Curry Powder – The curry powder really makes a difference in flavor. I always choose a high-quality Jamaican curry powder for the most authentic taste.
• All-Purpose Seasoning – This is like a flavor booster. I usually find it in the international section of the grocery store or order it online.
• Garlic and Ginger – My favorites in any curry.
• Thyme – Fresh thyme is a staple in Caribbean cooking.
• Shallots and Scallion – If I don’t have shallots, I just use regular onions.
• Olive Oil – Or you could use any neutral flavored oil of your choice.
• Bell Peppers – I love using a mix of colors for color and the variety of flavors they bring. They also add a nice sweetness to the curry.
• Pimento Seeds (Optional) – These add an authentic Jamaican touch.
• Scotch Bonnet or Habanero Peppers – These bring the heat! Adjust the quantity based on your tolerance. A “MUST” for this Jamaican Curried shrimp.
• Coconut Milk – I always go for full-fat coconut milk for a rich, creamy texture.

Curry Shrimp Recipe

1. Marinate the Shrimp: I start by seasoning the shrimp with curry powder, all-purpose seasoning, garlic, ginger, thyme, sliced shallot, scallion, and olive oil. Then, I let it marinate for 30-60 minutes.

2. Prep the Base: First, I heat some oil in a skillet over medium-high heat and sauté the bell peppers and shallots for about 3-4 minutes.

3. Cook the Curry Powder: Then, I push the bell pepper and shallot mixture to the side of the pan. I add a little more oil and the curry powder, stirring constantly for 1-2 minutes. After that, I mix everything together and keep cooking until the curry powder turns a nice toasty brown, which usually takes another 4-5 minutes.

4. Add Aromatics: Time to stir in the ginger and garlic and cook for about a minute.

5. Cook the Shrimp: Then, I add the marinated shrimp to the pan, ready to cook them through.

I toss in the Scotch bonnet peppers, thyme, a bit more all-purpose seasoning, and some salt. I cook everything together until the shrimp start to curl up nicely.

6. Final Touches: I pour in the coconut milk and a bit of water, then let everything cook for 5-8 minutes until the shrimp are fully cooked. I taste and adjust the salt if needed.

7. Rest & Serve: Finally, I let the curry sit for a few minutes to let the flavors blend. Then, I garnish it with some cilantro and scallions and serve it up with warm rice or roti.

Alpana’s Tips

• Marination Magic: I always marinate the shrimp for at least 30 minutes. This helps the flavors penetrate deep into the shrimp.
• Fresh Over Frozen: I try to use fresh, wild shrimp whenever I can. They have a sweeter, richer flavor compared to frozen or farm-raised ones.
• Spice It Right: Authentic Jamaican curry is pretty spicy. For more heat, add both sliced Scotch Bonnet, as well as a whole one that has been pierced. Allow it to set for some time after cooking for the heat to really develop. That being said, if you’re sensitive to heat but still want that authentic Caribbean kick, remove the seeds and membrane from the Scotch Bonnet or habanero peppers before adding them.
• Curry Powder Toasting: When I cook the curry powder, I make sure to stir it constantly. This helps release the essential oils in the spices, boosting the flavor of the dish. Plus, constant stirring keeps the curry from burning.
• Serving Suggestions: I love serving Jamaican Curry Shrimp with steamed rice, roti, or even fried plantains. 

Variations

• Vegetable Medley: Sometimes, I add diced potatoes or carrots to make the dish heartier. The veggies soak up the curry flavors really well.
• Protein Swap: If I’m out of shrimp or want to switch things up, I use chicken or tofu with the same recipe. It works great!
• Seafood Mix: Why stop at shrimp? Add in some scallops or chunks of fish like snapper or cod for a mixed seafood curry.
• Use Tomatoes: Some versions of this dish use fresh tomatoes or tomato paste. I add it after sautéing the peppers and shallots for a different twist.
• Skip the Coconut Milk: Yes, some prefer to cook the Jamaican curries without coconut milk. Simply cook the same recipe with chicken stock or water. Less creamy version, but equally good.

One more curry, tested and mastered. This one is for spice lovers. That scotch bonnet pepper is the key, besides curry powder, for this cracking curry. Use them liberally to get those authentic flavors going.

Of course, you can go milder and work up from there by adjusting and adding more heat as you go. It’s your curry, make it just the way you like. For myself, I am already thinking to add more scotch bonnet next time… 🙂

Check out other Jamaican Recipes here on GypsyPlate, and get those island flavors going.

Jamaican Curry Shrimp, on our Gypsy Plate… enjoy!

Try these other great curry recipes!
Japanese Beef Curry
Shrimp Korma
Chicken Masala
Vietnamese Chicken Curry
Beef Kheema
Palak Paneer
Pork Vindaloo

Jamaican Curry Shrimp

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

Jamaican Curry Shrimp is a delightful recipe with a deep flavor profile. With a variable amount of scotch bonnet peppers, you can make it as spicy as you like.

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Ingredients

Shrimp Marinade

• 1.5 pounds jumbo shrimp, deveined with tails on
• 1 Tbsp curry powder
• 1 tsp all purpose seasoning
• 2 garlic cloves, finely chopped
• 2 tsp ginger, peeled and finely chopped
• 4-5 thyme sprigs, broken into pieces
• 2 Tbsp shallots, diced
• 1 scallion, diced
• 1 Tbsp olive oil

Jamaican Curry Shrimp

• 2 Tbsp olive oil
• 1.5 bell peppers (we used red, green and yellow), diced
• 1 shallot, diced or sliced
• 2 Tbsp curry powder
• 1 Tbsp ginger, finely chopped
• 3-4 garlic cloves, finely chopped
• 3-4 pimento seeds (optional)
• 5-6 thyme sprigs, broken into large pieces
• 2 tsp all purpose seasoning
• salt to taste
• 1-3 scotch bonnet or habanero peppers (see note)
• 14oz can coconut milk
• scallions, for garnish
• cilantro, for garnish

Instructions

1. Season the shrimp with all marinade ingredients and marinate for 30-60 minutes, or while you prep the other ingredients.
2. Heat oil in a skillet or pan over medium high heat and sauté chopped bell peppers and shallots for 3-4 minutes.
3. Slide the pepper and shallot mixture to the side of the pan, add a dash of oil in the middle and add curry powder. Cook it, stirring continuously, for a minute or two. Mix it with the bell pepper mixture and continue cooing for 4-5 minutes, till the curry powder is cooked well and starts sticking to the bottom, turning toasty brown in color. (Stir constantly so as not to burn the curry powder)
4. Add ginger and garlic and cook for a minute. Add shrimp along with all marinade and mix well.
5. Add scotch bonnet pepper, thyme, all purpose seasoning, salt and mix well. Cook for a few minutes till the shrimp start getting a little sear, or just starting to curl up.
6. Add coconut milk along with 1/4 cup water (you can add more water if you want thinner curry, we like it thick). Cook for 5-8 minutes, or till the shrimp is cooked. Taste and adjust for salt. Let it sit for a few minutes to meld all the flavors.
7. Garnish with scallions and cilantro, and serve with warm rice or roti.

Notes

1. You can use less or more scotch bonnet pepper depending how spicy you want your curried shrimp. Always use caution or wear gloves when handling them. We cut half of a scotch bonnet into strips without seeds, plus we use one whole scotch bonnet pepper and busted it open (keeping the seeds intact) and cook it with the curry. The heat is a very integral part of Jamaican curries, and this made it medium spicy. Add more scotch bonnet for a spicier version.
2. Go with fresh, wild shrimp for best flavor and presentation. If using frozen shrimp, simply defrost them completely and pat dry before marinating them.
3. We use full fat coconut milk for this recipe.
4. Leftovers: Jamaican shrimp curry is fantastic as leftovers, the flavors become enhanced as it rests for a night. First, let the curry cool to room temperature before transferring it to an airtight container. For short-term storage, keep it in the fridge and enjoy within 2 to 3 days.
   
   Simply warm it up in the microwave or on stove top over medium heat with a splash of water or coconut milk, if needed, until hot through out.
   
   We do not recommend freezing this shrimp curry, as seafood is best consumed fresh, and coconut milk doesn't freeze well.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 423Total Fat 23gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 8gCholesterol 239mgSodium 1947mgCarbohydrates 14gFiber 3gSugar 3gProtein 29g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.