If bland shrimp recipes have disappointed you before, this Jamaican curry shrimp is here to fix that. This is the kind of dinner that wakes your taste buds right on up. The curry gravy is rich, savory, a little spicy, and packed with layers of flavor from Jamaican curry powder, green seasoning, and fresh herbs. My recipes are known for being well-seasoned and easy to follow, and this one keeps things simple while still giving you that authentic, comforting flavor that hits every time.
What to Serve with Curry Shrimp
You also love my Brown Stew Chicken recipe, but you have to pair this shrimp with rice and peas, fried plantains, or even Jamaican steamed cabbage on the side works too.
Jamaican Curry Shrimp Ingredients
- Raw Shrimp
- Olive Oil
- Greens Seasoning: It starts building flavor right from the jump. Green seasoning is packed with fresh herbs, aromatics, and peppers like scallions, thyme, garlic, onion, parsley or cilantro, and Scotch bonnet pepper. It keeps the shrimp from tasting like straight curry powder and gives the dish that deep, fresh, savory flavor underneath the curry sauce.
- All-Purpose Seasoning: Using this is an easy way to make sure the shrimp is seasoned all the way through without having to measure out a bunch of separate spices. You can certainly use a mix of garlic powder, onion powder, smoked paprika, and salt if you wish.
- Onions
- Bell Peppers
- Garlic
- Curry Powder
- Scotch Bonnet Pepper: A signature in Jamaican cooking. These can be hard to find depending on where you live. These peppers are used in a lot of authentic Jamaican cuisine. I can usually find them in Carribbean markets/grocery stores and sometimes at an Asian market. A habanero pepper is a close substitute.
- Thyme
- Coconut Milk
- Green Onions
How to Make Jamaican Curry Shrimp
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
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- Season the Shrimp: Pat the shrimp dry and season with green seasoning and all-purpose seasoning. Set aside for 15–20 minutes if you have time. Optional to allow the flavor to penetrate.
- Sauté the Vegetables: Heat a skillet or pot over medium heat with oil. Add the onions, bell peppers, and scotch bonnet pepper. Cook until softened and fragrant.
- Bloom the Curry Powder: Sprinkle in the curry powder and fresh thyme, stir continuously for 1–2 minutes to toast the spices and deepen the flavor.
- Add the Aromatics: Add the garlic. Stir well to combine.
- Make the Curry Sauce: Pour in the coconut milk and stir until smooth. Let the sauce simmer for a few minutes so the flavors can combine.
- Cook the Shrimp: Add the shrimp to the skillet and place the lid on the pot. Cook for 3–4 minutes, until pink and fully cooked through. Avoid overcooking.
- Adjust the Flavor: Taste the curry and adjust the seasoning if needed. I always add more all-purpose seasoning here. Add whatever spices you like.
- Garnish and Serve: Top with green onions and serve hot.
Jamaican Curry Shrimp
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I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Ingredients
- 1 pound raw shrimp Peeled and deveined
- 1 ½ tablespoons greens seasoning
- 1-2 teaspoon all-purpose seasoning I use 2 teaspoons, including the additional seasoning I add toward the end. See notes.
- 1 tablespoon olive oil
- ½ cup diced onions I used white onions
- ½ cup diced green bell peppers
- ½ cup diced red bell peppers
- ½ scotch bonnet pepper Diced; See notes
- 2-3 sprigs fresh thyme
- 2 teaspoons curry powder
- 3-4 garlic cloves Minced
- 15.5 oz coconut milk I use full-fat canned coconut milk and I did not drain it.
- 2-3 sprigs green onions
Instructions
- Pat the shrimp dry and season with green seasoning and all-purpose seasoning. Set aside for 15–20 minutes if you have time. Optional to allow the flavor to penetrate.1 pound raw shrimp, 1 ½ tablespoons greens seasoning , 1-2 teaspoon all-purpose seasoning
- Heat a skillet or pot over medium heat with oil. Add the onions, bell peppers, and scotch bonnet pepper. Cook until softened and fragrant.1 tablespoon olive oil, ½ cup diced onions, ½ cup diced green bell peppers, ½ cup diced red bell peppers, ½ scotch bonnet pepper
- Sprinkle in the curry powder and fresh thyme, stir continuously for 1–2 minutes to toast the spices and deepen the flavor.2-3 sprigs fresh thyme, 2 teaspoons curry powder
- Add the garlic. Stir well to combine.3-4 garlic cloves
- Pour in the coconut milk and stir until smooth. Let the sauce simmer for a few minutes so the flavors can combine.15.5 oz coconut milk
- Add the shrimp to the skillet and place the lid on the pot. Cook for 3–4 minutes, until pink and fully cooked through. Avoid overcooking.
- Taste the curry and adjust the seasoning if needed. I always add more all-purpose seasoning here. Add whatever spices you like.
- Top with green onions and serve hot.2-3 sprigs green onions
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Large or jumbo shrimp work best because they stay juicy and don’t overcook as fast. Peeled and deveined will save you time. I usually leave the tails off so nobody’s fighting for their life at dinner.
You don’t have to, but it definitely helps. Even 15-20 minutes with green seasoning and all-purpose seasoning gives the shrimp a lot more flavor.
It’s overcooked. Shrimp cooks fast, usually within a few minutes. The second they curl into a loose “C” shape and turn pink, they’re good to go. Don’t keep cooking them into little tires.
Jamaican-style curry powder makes a big difference. It has a deeper flavor than regular yellow curry powder.
Cooking the curry powder in oil before adding liquid wakes up the flavor and gets rid of that raw curry taste. Don’t skip it. That step is where the flavor starts building.
Absolutely. Scotch bonnet pepper is the move if you want authentic heat and flavor. Leave it whole for milder heat or cut it open if you like your curry with some attitude.
Bell peppers, onions, carrots, potatoes, and green onions all work well. I like peppers and onions because they cook quickly and don’t take over the dish.
Yep. Just thaw them first and pat them dry. Too much water on the shrimp will water down your sauce.
Don’t add too much liquid. Shrimp naturally releases moisture while cooking, so a little broth or water goes a long way.
You can, but shrimp tastes best fresh. If you need to prep ahead, make the curry sauce first and cook the shrimp right before serving.
Reheat gently over low heat on the stove. Avoid boiling it hard or microwaving too long because shrimp cooks fast and can turn rubbery quickly
Yes, shrimp curry can be frozen, but shrimp is one of those things that’s best when eaten fresh. After freezing and reheating, the shrimp can become a little softer or rubbery if it gets overcooked during reheating.
If you know ahead of time you want to freeze it, slightly undercook the shrimp the first time around. That helps keep it from getting tough later. Store it in an airtight container or freezer bag. Freeze for up to 2–3 months. Thaw overnight in the fridge.
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