Jamaican Curry Shrimp

Jamaican Curry Shrimp

Jamaican Curry Shrimp is a quick & easy but also very tasty dish with a rich Caribbean curry flavor along with the natural seasonings used to prepare it.  This is a straight Curry Shrimp recipe but it can also be made with coconut milk to give it another level of an incredible flavor. I always suggest to use a good authentic curry with any curry dish for the best results. My go to curry is a Jamaican brand called Betapac.

After cleaning and deveining the shrimp, it is seasoned to perfection with garlic, scallion, thyme, ginger, black pepper, curry powder. sugar, garlic salt, seasoning salt and regular salt. After marinading at least 1-2 hours, the shrimp is sautéed in some hot oil just for a few minutes until no longer pink. You don’t want to over cook shrimp because it will taste rubbery. Once the shrimp is cooked you will add the green pepper, onion, scotch bonet pepper if desired, and tomatoes (optional) with a little water. Simmer for about 2-3 minutes. As mentioned, another option is to add coconut milk instead of water. 

Ingredients for Jamaican Curry Shrimp

• Jumbo Shrimp – raw, deveined with tails intact
• Scallion – cut fine
• Salt
• Black Pepper
• Garlic Salt
• Seasoned Salt
• Ginger – grated or minced
• Sugar
• Curry Power – Betapac or a good authentic brand
• Scotch Bonet Pepper * optional for spice
• Onions – sliced
• Green Pepper – sliced
• Fresh Thyme Leaves – or dried
• Tomatoes – diced * optional
• Water – or Coconut milk
• Oil

Preparation of Jamaican Curry Shrimp

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1. Wash shrimp, peel & devein leaving the tails intact.
2. Season with scallion, minced garlic, ginger, thyme, salts, black pepper, sugar and curry powder in a medium seasoning bowl. Allow to marinade 1-2 hours.
3. Cut up the other vegetables and set aside.
4. When ready to cook, heat large non-stick skillet on high heat, place the oil in the pan and allow it to heat for 1 minute or until hot.
5. Add the shrimp to the pan and keep stirring for about 2-3 minutes or until no longer pink.
6. Add the vegetables and a little water or the coconut milk. Simmer for a few minutes and serve.
7. Curry shrimp goes best with white rice and vegetables or may substitute with side of choice.

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Jamaican Curry Shrimp

Prep Time 10 minutes

Author Dianne

Ingredients

• 2 lb. Jumbo Shrimp
• 3 cloves Garlic minced
• 1/2 tsp. Ginger grated
• 1 stalk Scallion cut fine
• 2 sprigs Fresh Thyme Leaves or dry
• 1 tsp. Garlic Salt
• 1 tsp. Seasoned Salt
• 1/4 tsp. Salt
• 1/2 tsp. Black Pepper
• 1/2 tsp. Sugar
• 1 Tbsp. Curry Powder
• 1/2 cup Onion sliced
• 1/2 cup Green Pepper sliced or diced
• * optional 1/2 cup Tomatoes diced
• *optional 1/2-1 Scotch Bonet Pepper sliced
• 1/4 cup Water or substitute with 1 cup of Coconut Milk
• 3 Tbsp. Oil

Instructions

1. Wash & devein shrimp leaving tail intact.

2. Season shrimp with scallion, garlic, thyme, ginger, salts, black pepper, sugar, and curry. Cover and marinade for 1-2 hours.

3. Cut up other vegetables and pepper and set aside.

4. Heat a large non-stick skillet on high heat, add oil and let it heat for 1 minute or very hot.

5. Add shrimp and keep stirring for 2-3 minutes or until no longer pink.

6. Turn heat down to medium and add vegetables and water or coconut milk and simmer a few minutes and serve