Jamaican Curry Shrimp
Jumbo shrimp in golden coconut curry with scotch-bonnet warmth — fifteen minutes to Kingston.
- Total
- 35 min
- Serves
- 4
Curry shrimp, island-style and weeknight-fast: jumbo shrimp seared with Jamaican curry powder, then simmered briefly in coconut milk with peppers, scotch bonnet, thyme and a spoon of ketchup pulling it sweet-savory. The sauce is the kind you spoon over rice past the point of dignity. Fifteen minutes, full Kingston flavor.
Ingredients
- 1 lb Jumbo Shrimp
- 2.5 tbsp Jamaican Curry Powder
- 1 tsp All-purpose Seasoning
- 2 tablespoons Olive Oil
- 1 sliced Onion
- 1 sliced Red Pepper
- 1 sliced Green Pepper
- 1 sliced Scotch Bonnet
- 3 cloves Chopped Garlic
- 380g Unsweetened Coconut Milk
- 1/2 tbs Tomato Ketchup
- 4 sprigs Thyme
- To taste Salt
- To taste Pepper
Instructions
- Season shrimp with 1 Tablespoon of curry powder and all-purpose seasoning and set aside for about 10 minutes while you prepare the other ingredients like chopping your onions, peppers, and garlic.
- Heat 2 Tablespoons of olive oil in a large skillet over medium heat. Add sliced yellow onion, red bell pepper, green bell pepper, scotch bonnet pepper, if using, and chopped garlic and stir for 5 minutes, until peppers are slightly softened.
- Add 1.5 Tablespoons of curry powder to the skillet and stir for an additional minute.
- Then add coconut milk, seasoned shrimp, ketchup, and thyme, making sure the shrimp is covered in the sauce.
- Allow the sauce to come to a simmer and continue to cook over medium heat, stirring occasionally and flipping the shrimp halfway, until the shrimp is fully cooked on both sides. This should take about 5-6 minutes. Salt and pepper to taste.
Nutrition (per serving)
- Calories
- 350
- Protein
- 30 g
- Fat
- 20 g
- Carbs
- 15 g
Adapted from myforkinglife.com. Rewritten and re-photographed by MealIdeas.
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