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Jamaican curry shrimp plated over rice and peas with colorful bell peppers, green onions, and creamy curry sauce in a white bowl.
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Jamaican Curry Shrimp

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.
Course dinner, lunch
Cuisine Jamaican
Keyword curry shrimp recipe, Jamaican curry shrimp, shrimp curry
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 348kcal
Author Brandi Crawford

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

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 ½ teaspoon each garlic powder, onion powder, and smoked paprika. Then salt to taste.
You can omit greens seasoning if you wish. There's no good substitute.
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.

Nutrition

Serving: 1serving | Calories: 348kcal | Carbohydrates: 9g | Protein: 24g | Fat: 21g