Zesty Jamaican Curry Shrimp Ready in Just 25 Minutes
Experience the vibrant and flavorful Jamaican Curry Shrimp, ready in just 25 minutes for a delicious dinner.
Equipment
- Large saucepan
Ingredients
For the Shrimp
- 1 pound Raw Shrimp Fresh or frozen, peeled and deveined
For the Spice Blend
- 1 teaspoon Garlic Powder
- 1 tablespoon Curry Powder Jamaican or Caribbean varieties
- 1 teaspoon Salt To taste
- 1 teaspoon Black Pepper To taste
For the Cooking Base
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- 1 cup Bell Peppers (Green & Red) Diced
- 1 medium Yellow Onion Chopped
- 2 stalks Escallion (Green Onion) Finely sliced
- 1 teaspoon Fresh Thyme
- 1 whole Scotch Bonnet Pepper Adjust for spice
For the Creamy Sauce
- 1 can Coconut Milk
- 2 tablespoons Ketchup Optional
- 1 tablespoon Cornstarch For thickening
- 2 tablespoons Cold Water For cornstarch slurry
Instructions
Step-by-Step Instructions
- Prep Shrimp: Season your raw shrimp with garlic powder, curry powder, salt, and pepper. Set aside.
- Burn Curry Powder: Heat olive oil and butter in a saucepan. Sauté curry powder for 1-2 minutes.
- Sauté Vegetables: Add diced bell peppers and chopped onion. Cook until tender, about 3-5 minutes.
- Combine Ingredients: Add fresh thyme, scotch bonnet pepper, and coconut milk to the pan. Simmer for 5 minutes.
- Cook Shrimp: Add the seasoned shrimp and cook until pink and opaque, about 2-3 minutes.
- Thicken Sauce (if needed): Mix cornstarch with water and add to the sauce to thicken if desired.
- Final Touch: Taste and adjust seasoning as needed. Serve hot over rice.
Notes
This Jamaican Curry Shrimp is best served fresh, but leftovers can be stored for up to 3 days in the fridge.