Jamaican Curry Shrimp
Prep Time
10 mins
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
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Wash & devein shrimp leaving tail intact.
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Season shrimp with scallion, garlic, thyme, ginger, salts, black pepper, sugar, and curry. Cover and marinade for 1-2 hours.
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Cut up other vegetables and pepper and set aside.
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Heat a large non-stick skillet on high heat, add oil and let it heat for 1 minute or very hot.
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Add shrimp and keep stirring for 2-3 minutes or until no longer pink.
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Turn heat down to medium and add vegetables and water or coconut milk and simmer a few minutes and serve