Go Back

Authentic Jamaican Curry Shrimp

Authentic Jamaican curry shrimp with tender shrimp simmered in a creamy coconut curry sauce with peppers, garlic, thyme, and Scotch bonnet. Quick skillet simmer creates a thick, aromatic gravy served over white rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Caribbean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Curry Shrimp
  • 1.5 lb large shrimp, peeled and deveined
  • 2 tbsp Jamaican curry powder
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 small onion, sliced
  • 1 red bell pepper, sliced
  • 3 garlic cloves, minced
  • 1 tsp fresh thyme leaves
  • 1 Scotch bonnet pepper, seeded and minced
  • 1 cup coconut milk
  • 0.5 cup chicken broth
  • 1 tsp paprika
  • 0.5 tsp black pepper
  • 1 tsp salt
  • 1 tbsp lime juice
  • 2 green onions, sliced
For Serving
  • 1 cooked white rice
  • 1 fresh lime wedges
  • 0.25 chopped cilantro or parsley

Equipment

  • 1 cast iron skillet

Method
 

Season and start the curry
  1. Season the shrimp with 1 tbsp Jamaican curry powder, salt, and black pepper.
  2. Heat the olive oil and butter in a large skillet over medium-high heat until the butter foams.
  3. Add the sliced onion and red bell pepper and cook for 3 minutes, stirring once or twice until slightly softened.
  4. Add the minced garlic, thyme leaves, and minced Scotch bonnet pepper and stir for 30 seconds until fragrant and just starting to brown.
  5. Sprinkle in the remaining Jamaican curry powder and cook until fragrant, about 15 to 30 seconds.
  6. Pour in the coconut milk and chicken broth, scraping up any browned bits, then simmer for 5 minutes to thicken slightly.
Cook shrimp and finish
  1. Add the shrimp to the simmering sauce and stir to coat, then cook for 3–4 minutes until the shrimp turn pink and curl.
  2. Stir in the lime juice and cook for 30 to 60 seconds to brighten the flavor.
  3. Garnish with the sliced green onions.
  4. Serve the curry over warm cooked white rice and top with fresh lime wedges and chopped cilantro or parsley.

Notes

For best flavor, seed the Scotch bonnet fully if you want less heat; keep it if you want it traditional. Store leftovers in the refrigerator up to 3 days in a covered container; reheat gently on the stovetop until hot. Freezing is not recommended because shrimp can become rubbery after thawing. For a dairy-free swap, use all olive oil instead of butter (or a plant-based butter).