Spicy Jamaican Shrimp Curry

Name: Spicy Jamaican Shrimp Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb large shrimp, peeled and deveined; 1 can (14 oz) coconut milk; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 1 bell pepper, chopped; 2 tablespoons curry powder; 1 teaspoon allspice; 1 teaspoon thyme; 1 teaspoon scotch bonnet pepper, minced (adjust to taste); Salt and pepper to taste; 2 tablespoons vegetable oil; Fresh cilantro for garnish

Highlighted under: World Table

I love to experiment with bold flavors, and nothing delivers like my Spicy Jamaican Shrimp Curry. The combination of tender shrimp simmered in a creamy coconut sauce infused with spices creates a dish that transports me straight to the Caribbean. I was amazed by how quickly the flavors meld together, making it not only delicious but also an easy weeknight meal. I served it over fluffy rice, and we couldn't stop raving about how satisfying and vibrant it tasted. It's a dish that always brings a smile to my family's faces!

Created by

Anna

Last updated on 2026-01-05T20:02:29.835Z

When I first tried a Jamaican shrimp curry, I was completely captivated by the vibrant spices and rich flavors. I decided to recreate it at home and experimented with local ingredients. The use of coconut milk not only enriches the dish but also balances the heat of the spices beautifully. One tip I discovered is to sauté the shrimp quickly to keep them tender while absorbing all those spices.

As I perfected this recipe, it became a staple in my household. I love how customizable it is; you can adjust the spice level according to your preference. Adding fresh herbs at the end really elevates the dish, making it a feast for both the eyes and the palate!

        Why You'll Love This Recipe
        A delightful kick from traditional Jamaican spices
Creamy coconut sauce that perfectly complements shrimp
Quick to prepare, perfect for busy weeknights

      

Understanding Key Ingredients

The choice of shrimp is crucial in this Spicy Jamaican Shrimp Curry. Opt for large, fresh shrimp for the best texture and flavor. When purchasing, look for shrimp that are firm to the touch and have a slight oceanic smell. Frozen shrimp work well too; just make sure to thaw them completely before cooking. I suggest patting them dry with paper towels before adding them to the curry to prevent excess moisture, which can dilute the sauce's rich flavor.

Coconut milk is the star of this dish, providing a velvety base that balances the heat from the spices. For a richer curry, consider using full-fat coconut milk rather than light versions, as it creates a creamier texture and deeper flavor. You could also experiment with coconut cream for a more indulgent dish. Be sure to stir the coconut milk well before measuring, as it can separate in the can.

Mastering the Cooking Technique

Sautéing the aromatics properly sets the foundation for the curry's flavor. Make sure to heat the oil until it is shimmering but not smoking—medium heat will do the trick. The goal is to soften the onion and garlic, bringing out their sweetness and fragrance without browning them. This step should take around 5 minutes. If you notice the garlic starting to brown, reduce the heat immediately to avoid a bitter taste.

During the simmering phase, be careful not to overcook the shrimp. They should turn opaque within 10-12 minutes—cooking them longer can lead to a rubbery texture. Keep an eye on the consistency of the sauce as well; it should be slightly thickened but still pourable. If it becomes too thick, a splash of water or stock can be added to achieve the desired consistency.

Ingredients

For the Shrimp Curry

1 lb large shrimp, peeled and deveined
1 can (14 oz) coconut milk
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 bell pepper, chopped
2 tablespoons curry powder
1 teaspoon allspice
1 teaspoon thyme
1 teaspoon scotch bonnet pepper, minced (adjust to taste)
Salt and pepper to taste
2 tablespoons vegetable oil
Fresh cilantro for garnish

Instructions

Cooking Instructions

Sauté Aromatics

In a large skillet, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, and sauté for about 5 minutes until the onion is translucent.

Add Spices and Shrimp

Stir in the curry powder, allspice, thyme, and scotch bonnet pepper, cooking for another minute until fragrant. Add the shrimp and bell pepper, stirring to coat the shrimp with the spices.

Simmer with Coconut Milk

Pour in the coconut milk and bring to a gentle simmer. Cook for 10-12 minutes, or until the shrimp are opaque and cooked through. Season with salt and pepper to taste.

Serve and Garnish

Serve the curry hot over rice or with bread, garnished with fresh cilantro.

Enjoy!

Pro Tips

For an extra kick, consider adding more scotch bonnet pepper or a dash of hot sauce. Pair this dish with a side of fried plantains for a complete Caribbean experience.

Serving Suggestions

This curry pairs beautifully with fluffy white rice, which acts as a perfect vessel for the creamy sauce. For a healthier option, try serving it over quinoa or cauliflower rice for a low-carb alternative. If bread is more your style, a warm naan or crusty baguette can help soak up every last drop of the delicious sauce.

For an added touch of flavor, consider squeezing fresh lime juice over the dish just before serving. The acidity brightens the overall taste and complements the richness of the coconut milk. You could also offer sliced avocado or mango on the side for a refreshing counterbalance to the spices.

Storage and Reheating Tips

Leftovers of this Spicy Jamaican Shrimp Curry can be stored in airtight containers in the refrigerator for up to three days. The flavors deepen nicely, making it even tastier on the second day! For longer storage, freeze the curry in portions, where it can last up to three months. Just make sure to cool it to room temperature before freezing to prevent ice crystals from forming.

When reheating, do so gently on the stovetop over low heat, stirring occasionally. If the curry seems too thick after storage, adding a bit of water or coconut milk can help bring back the creamy texture. Avoid microwaving at high power, as this can cause the shrimp to become rubbery.

Questions About Recipes

→ Can I use frozen shrimp?

Yes, just be sure to thaw them thoroughly before cooking.

→ How spicy is this curry?

You can adjust the spice level by modifying the amount of scotch bonnet pepper used.

→ What can I substitute for the coconut milk?

You can use a mixture of broth and cream if you're looking for a non-coconut alternative.

→ Can I add vegetables to the curry?

Certainly! Vegetables like zucchini or spinach can be great additions.