Description
Jamaican Curry Shrimp is a vibrant, flavorful dish featuring succulent shrimp, bold Jamaican curry powder, and creamy coconut milk. The unique blend of spices and the optional heat from scotch bonnet peppers elevate this dish, making it a true Caribbean delight. It’s a versatile and quick recipe perfect for weeknight meals or special occasions.
Ingredients
Units
Scale
- 1 lb shrimp, peeled and deveined
- 2 tablespoons Jamaican curry powder
- 1 cup coconut milk
- 1 medium onion, finely chopped
- 1 bell pepper, sliced (any color)
- 2 cloves garlic, minced
- 1 sprig fresh thyme
- 1 scotch bonnet pepper (optional, adjust to taste)
- 2 tablespoons olive oil
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Prepare the Shrimp:
- Rinse shrimp with lime juice and pat dry. Season with a pinch of salt and black pepper.
- Toast the Curry:
- In a large skillet, heat olive oil over medium heat. Add Jamaican curry powder and toast it for about 1-2 minutes until fragrant.
- Sauté Aromatics:
- Add chopped onion, bell pepper, and garlic to the skillet. Cook until softened, about 3-4 minutes.
- Build the Sauce:
- Stir in coconut milk and fresh thyme. If using scotch bonnet pepper, add it whole for mild heat or slice it for more spice. Bring the mixture to a gentle simmer.
- Cook the Shrimp:
- Add the seasoned shrimp to the skillet. Cook for 4-5 minutes, stirring occasionally, until the shrimp turn pink and opaque.
- Adjust Seasoning:
- Taste and adjust the salt and pepper as needed. Remove the thyme sprig and scotch bonnet pepper (if added whole).
- Garnish and Serve:
- Garnish with fresh cilantro or parsley, if desired. Serve hot over steamed rice, rice and peas, or with fried plantains.