Jamaican Curry Shrimp Authentic Recipe

Imagine plump, juicy shrimp coated in a sauce that’s both spicy and comforting. Whether you love Caribbean food or just want to add some spice to your dinner, this Jamaican Curry Shrimp is a great way to bring tropical flavors to your table. Whenever curry gets on our search radar, I am the one who is most excited here at the Beiser’s. We have lot of curries on GypsyPlate, I mean a lot. 🙂 Check out my fabulous collection of Curries from all around the world and get inspired to get curried. In the past I have cooked some great Caribbean curries like Trinidad Curry Chicken and of course Jamaican Curry Chicken. I absolutely love the magic that happens when I cook these tropical flavors with the help of one simple ingredient… curry powder. Today I decided to present you with some island seafood flavors that I’ve cooked many times over the years.

What is Curry Shrimp?

If you hear “curry goat” or “curry shrimp” instead of “goat curry” or “shrimp curry,” it means only one thing… it comes from the islands. Curry is very popular all over the Caribbean, where the style of cooking often precedes the main ingredient. Maybe that’s why it’s curry shrimp instead of shrimp curry. In essence, calling it “Curry Shrimp” puts the spotlight on the beloved curry flavors that unite various Caribbean communities. Curried Shrimp in the Caribbean is a delicious dish that blends spicy, aromatic curry spices with succulent shrimp. It’s a mix of both Indian and Caribbean cooking traditions. In this dish, shrimp are marinated in a mix of curry powder, herbs like thyme, and sometimes hot peppers like Scotch Bonnet for that extra kick. Then, they’re cooked in a sauce often made creamy with coconut milk. The result is a finger licking, flavorful dish that’s both hearty and satisfying.

Jamaican Curry Powder

Curry powder is a blend of spices that originated from the Indian subcontinent, but has become a global culinary staple. The base typically includes ground turmeric, cumin, coriander, and dried chili peppers. These core ingredients can be accompanied by other spices like fenugreek, cinnamon, and cloves, among others, depending on regional preferences. The spice blend became popular in the Western world, especially in Britain, during the colonial era and has since been adapted for various international cuisines, including Caribbean recipes. Jamaican curry powder is bright yellow in color, as it tends to be heavy on turmeric. It’s mild and not very spicy, and it usually includes coriander, cumin, turmeric, allspice, and sometimes fenugreek. Every household has their favorite curry brand, Betapac being one of the most popular.

Ingredient Needed

Jumbo Shrimp – I like to use fresh, wild, deveined shrimp with the tails on for the best flavor and presentation. But you can use any shrimp you prefer. Frozen shrimp work too; just make sure to defrost them completely and pat them dry before marinating. Curry Powder – The curry powder really makes a difference in flavor. I always choose a high-quality Jamaican curry powder for the most authentic taste. All-Purpose Seasoning – This is like a flavor booster. I usually find it in the international section of the grocery store or order it online. Garlic and Ginger – My favorites in any curry. Thyme – Fresh thyme is a staple in Caribbean cooking. Shallots and Scallion – If I don’t have shallots, I just use regular onions. Olive Oil – Or you could use any neutral flavored oil of your choice. Bell Peppers – I love using a mix of colors for color and the variety of flavors they bring. They also add a nice sweetness to the curry. Pimento Seeds (Optional) – These add an authentic Jamaican touch. Scotch Bonnet or Habanero Peppers – These bring the heat! Adjust the quantity based on your tolerance. A “MUST” for this Jamaican Curried shrimp. Coconut Milk – I always go for full-fat coconut milk for a rich, creamy texture.

Curry Shrimp Recipe

First, I like to season the shrimp with a good mix of curry powder, all-purpose seasoning, garlic, ginger, thyme, some sliced shallots, and scallions. I drizzle in a bit of olive oil to bring everything together. Then, I let it marinate for about 30-60 minutes, so all those flavors soak in nicely. Next, I heat a little oil in a skillet over medium-high heat. Then, I sauté the bell peppers and shallots for about 3-4 minutes until they start to soften up. After that, I push the bell pepper and shallot mixture to the side of the pan and add a bit more oil. Then, I toss in the curry powder, stirring it constantly for about 1-2 minutes. Once it’s fragrant, I mix everything together and let it cook until the curry powder turns a nice toasty brown, which usually takes around 4-5 more minutes. Next, I stir in the ginger and garlic, letting them cook for about a minute so they release all their amazing flavors. After that, I add the marinated shrimp to the pan and cook them through until they’re perfectly done. Then, I toss in the Scotch bonnet peppers, some thyme, a bit more all-purpose seasoning, and a pinch of salt. I let everything cook together until the shrimp start to curl up nicely and soak in all those flavors. For the final touches, I pour in some coconut milk and a little water, letting everything simmer for about 5-8 minutes until the shrimp are fully cooked. I give it a quick taste and adjust the salt if needed. Once it’s done, I let the curry sit for a few minutes to let all the flavors blend together. Then, I garnish it with fresh cilantro and scallions and serve it up with warm rice or roti.

Alpana’s Tips

Marination Magic: I always marinate the shrimp for at least 30 minutes. This helps the flavors penetrate deep into the shrimp. Fresh Over Frozen: I try to use fresh, wild shrimp whenever I can. They have a sweeter, richer flavor compared to frozen or farm-raised ones. Spice It Right: Authentic Jamaican curry is pretty spicy. For more heat, add both sliced Scotch Bonnet, as well as a whole one that has been pierced. Allow it to set for some time after cooking for the heat to really develop. That being said, if you’re sensitive to heat but still want that authentic Caribbean kick, remove the seeds and membrane from the Scotch Bonnet or habanero peppers before adding them. Curry Powder Toasting: When I cook the curry powder, I make sure to stir it constantly. This helps release the essential oils in the spices, boosting the flavor of the dish. Plus, constant stirring keeps the curry from burning. Serving Suggestions: I love serving Jamaican Curry Shrimp with steamed rice, roti, or even fried plantains.

Variations

Vegetable Medley: Sometimes, I add diced potatoes or carrots to make the dish heartier. The veggies soak up the curry flavors really well. Protein Swap: If I’m out of shrimp or want to switch things up, I use chicken or tofu with the same recipe. It works great! Seafood Mix: Why stop at shrimp? Add in some scallops or chunks of fish like snapper or cod for a mixed seafood curry. Use Tomatoes: Some versions of this dish use fresh tomatoes or tomato paste. I add it after sautéing the peppers and shallots for a different twist. Skip the Coconut Milk: Yes, some prefer to cook the Jamaican curries without coconut milk. Simply cook the same recipe with chicken stock or water. Less creamy version, but equally good.

One more curry, tested and mastered. This one is for spice lovers. That scotch bonnet pepper is the key, besides curry powder, for this cracking curry. Use them liberally to get those authentic flavors going. Of course, you can go milder and work up from there by adjusting and adding more heat as you go. It’s your curry, make it just the way you like. For myself, I am already thinking to add more scotch bonnet next time… 🙂 Check out other Jamaican Recipes here on GypsyPlate, and get those island flavors going.