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.