This Jamaican Curry Shrimp with Coconut Milk is a vibrant, flavorful dish that brings a taste of the Caribbean to your kitchen. With tender shrimp simmered in creamy coconut milk and spiced with authentic Jamaican curry powder, this dish is packed with color and heat, especially from the scotch bonnet pepper. It’s quick to prepare, making it an ideal meal for busy weeknights when you’re craving a little island flair.
Ingredients:
- 650 g large shrimp, peeled and deveined
- 4 tablespoons Jamaican curry powder
- Salt, to taste
- Pepper, to taste
- 1 tablespoon green sauce (optional for extra flavor)
- 1 onion, chopped
- 1 scotch bonnet pepper (use half for milder spice)
- 2 garlic cloves, minced
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium green bell pepper, sliced
- 1 can coconut milk (400 ml)
- ¼ teaspoon dried thyme or 3 sprigs fresh thyme
- A splash of oil (about 1 tablespoon for sautéing)
Instructions:
- Season the Shrimp: In a bowl, toss the shrimp with Jamaican curry powder, salt, and pepper until evenly coated. Set aside.
- Prepare the Vegetables: Chop the onion and mince the garlic. Slice the scotch bonnet pepper (remove seeds for less heat) and bell peppers.
- Sauté the Aromatics: Heat a splash of oil in a large skillet over medium heat. Toss in the diced onion, garlic, and scotch bonnet pepper. Sauté for 2–3 minutes, or until the aroma becomes fragrant.
- Add Bell Peppers and Green Sauce: Add the sliced red, yellow, and green bell peppers to the skillet, along with the optional green sauce for extra flavor. Sauté for 5 minutes or until peppers start to soften.
- Add Coconut Milk and Thyme: Pour in the coconut milk and add the thyme (dried or fresh). Stir everything together, then bring to a gentle simmer.
- Cook the Shrimp: Add the seasoned shrimp to the skillet, stirring to coat them in the coconut curry sauce. Let the shrimp cook for 5–7 minutes, or until they’re pink, opaque, and fully cooked through. Taste and adjust seasoning as needed.
- Serve Hot: Garnish with fresh thyme or additional chopped herbs if desired, and serve over steamed rice or with crusty bread.
Conclusion
This Jamaican Curry Shrimp with Coconut Milk is a beautifully spiced and creamy dish that’s easy to prepare yet packed with the vibrant flavors of Jamaica. With each bite, you get tender shrimp, crisp peppers, and a rich curry sauce – perfect for when you want a taste of the Caribbean right at home.
Jamaican Curry Shrimp with Coconut Milk
A quick, flavorful Jamaican curry shrimp dish withcoconut milk, vibrant bell peppers, and a hint of spice.
Ingredients
- 650 g large shrimp peeled and deveined
- 4 tablespoons Jamaican curry powder
- Salt to taste
- Pepper to taste
- 1 tablespoon green sauce optional for extra flavor
- 1 onion chopped
- 1 scotch bonnet pepper use half for milder spice
- 2 garlic cloves minced
- 1 medium red bell pepper sliced
- 1 medium yellow bell pepper sliced
- 1 medium green bell pepper sliced
- 1 can coconut milk 400 ml
- ¼ teaspoon dried thyme or 3 sprigs fresh thyme
- A splash of oil about 1 tablespoon for sautéing
Instructions
- Season the Shrimp: In a bowl, toss the shrimp with Jamaican curry powder, salt, and pepper until evenly coated. Set aside.
- Prepare the Vegetables: Chop the onion and mince the garlic. Slice the scotch bonnet pepper (remove seeds for less heat) and bell peppers.
- Sauté the Aromatics: Heat a splash of oil in a large skillet over medium heat. Toss in the diced onion, garlic, and scotch bonnet pepper. Sauté for 2–3 minutes, or until the aroma becomes fragrant.
- Add Bell Peppers and Green Sauce: Add the sliced red, yellow, and green bell peppers to the skillet, along with the optional green sauce for extra flavor. Sauté for 5 minutes or until peppers start to soften.
- Add Coconut Milk and Thyme: Pour in the coconut milk and add the thyme (dried or fresh). Stir everything together, then bring to a gentle simmer.
- Cook the Shrimp: Add the seasoned shrimp to the skillet, stirring to coat them in the coconut curry sauce. Let the shrimp cook for 5–7 minutes, or until they’re pink, opaque, and fully cooked through. Taste and adjust seasoning as needed.
- Serve Hot: Garnish with fresh thyme or additional chopped herbs if desired, and serve over steamed rice or with crusty bread.