JamaicanMain course
Jamaican Curry Shrimp Recipe
This recipe makes a quick Jamaican curry with jumbo shrimp, bell peppers, and a creamy coconut milk sauce. The shrimp are seasoned with curry powder and then simmered briefly in the sauce until just cooked through. It comes together in less than 30 minutes, making it a good option for a weeknight. The scotch bonnet adds a nice kick if you like some heat.
28 minServes 4
Method
5 steps · 28 min total
- 01
Season the Shrimp
Toss the jumbo shrimp with 1 tablespoon of Jamaican curry powder and the all-purpose seasoning. Set them aside for about 10 minutes while you prep the rest of your ingredients — think chopping onions, peppers, and garlic. - 02
Sauté Aromatics
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced yellow onion, red and green bell peppers, and the scotch bonnet pepper (if you're using it), along with the chopped garlic. Stir for about 5 minutes, until the peppers have softened slightly.
