Go Back
To make a great Jamaican curry shrimp, you need a few key ingredients. The main star is shrimp. I use one pound of large shrimp, peeled and deveined. Then, you need Jamaican curry powder. It gives that unique flavor. I like to use two tablespoons of it.

Jamaican Curry Shrimp

Savor the vibrant flavors of the Caribbean with our easy Jamaican Curry Shrimp recipe guide. Learn how to perfectly combine fresh shrimp, aromatic spices, and creamy coconut milk for a delicious meal. From essential ingredients to cooking tips, this guide covers it all. Ready to impress your loved ones with a dish that celebrates Jamaican culture? Click through to explore the full recipe and make your taste buds dance!
Print Recipe Pin Recipe

Ingredients
  

1 pound large shrimp, peeled and deveined

2 tablespoons Jamaican curry powder

1 tablespoon vegetable oil

1 medium onion, chopped

2 cloves garlic, minced

1 inch fresh ginger, grated

1 red bell pepper, sliced

1 green bell pepper, sliced

1 can (13.5 oz) coconut milk

1 tablespoon soy sauce

1 tablespoon lime juice

1 teaspoon allspice

Salt and pepper to taste

Fresh cilantro, for garnish

Cooked rice, for serving

Instructions
 

In a bowl, marinate the shrimp with lime juice, 1 tablespoon of curry powder, salt, and pepper. Set aside for 20 minutes to absorb the flavors.

    Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onions are translucent, about 3-4 minutes.

      Add the sliced red and green bell peppers to the skillet and cook for another 3-5 minutes, until they start to soften.

        Stir in the marinated shrimp and cook for 2-3 minutes, just until they start to turn pink.

          Pour in the coconut milk, soy sauce, and allspice. Add the remaining curry powder and bring the mixture to a gentle simmer.

            Allow it to cook for approximately 10 minutes, stirring occasionally, until the shrimp are fully cooked and the sauce thickens slightly. Adjust seasoning with more salt and pepper if needed.

              Remove from heat, garnish with fresh cilantro, and serve hot over a bed of cooked rice.

                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4