4.9 from 45 votes
Jamaican Curry Shrimp
This is a pretty standard recipe for curry shrimp. Shrimp is easy to get, but if you'd rather, substitute crawfish, lobster, bay scallops, or hell, even chicken or rabbit. It'll work.
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 servings
Calories: 355 kcal
Course:
Main Course , Lunch
Cuisine:
Caribbean
Ingredients
- 2 tablespoons coconut oil, or butter or vegetable oil
- 2 tablespoons Jamaican curry powder (see notes above)
- 1 large yellow onion, sliced thin
- 3 cloves garlic, minced
- 1 to 4 Scotch bonnet peppers, seeded and chopped
- 2 bell peppers, seeded and chopped
- 2 teaspoons thyme, fresh or dried
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1 tablespoon tomato paste
- 1 13 ounce can, coconut milk
- 1 pint broth (see below)
- 1 pound peeled shrimp
- 5 green onions, sliced thin
- salt and pepper
Instructions
- Heat the coconut oil in a large pot over medium heat. When it's hot, add the curry powder and cook for a couple minutes, stirring often. Add the onion and turn the heat to medium-high. Cook, stirring often, until you get a little bit of browning on the edges of the onions.
- Add the garlic, Scotch bonnets and bell peppers, and stir to combine. Sauté for 3 minutes. Stir in the thyme, ginger, allspice, tomato paste and then mix in the coconut milk. Add the broth, bring to a simmer and add salt to taste. You can add more curry powder if you want to at this step.
- Let this simmer for 10 minutes, then add the shrimp and green onions. Simmer gently until the shrimp are done, about 5 minutes. Serve with rice.
Cup of Yum
Notes
- If you are using potatoes, yams, or sweet potatoes or green plantains instead of rice, add them in once the curry is simmering but before you add the shrimp. Only add the shrimp once the vegetables are done.
- Remember you can use a variety of proteins for this curry.
- The broth should match the protein. I buy peel-on shrimp and make a shrimp stock. You could use fish stock, or chicken stock, too.
- One cool tip is to make that shrimp stock not with water, but with coconut water. It adds one more layer of flavor.
- No Scotch bonnets? Use habaneros, which are easy to find. Still can't find them? Use jalapenos, or just add some hot sauce.
Nutrition Information
Calories
355kcal
(18%)
Carbohydrates
17g
(6%)
Protein
7g
(14%)
Fat
32g
(49%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
90mg
(4%)
Potassium
664mg
(19%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
534IU
(11%)
Vitamin C
63mg
(70%)
Calcium
70mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 355
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 17g | 6% |
| Protein | 7g | 14% |
| Fat | 32g | 49% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 90mg | 4% |
| Potassium | 664mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 534IU | 11% |
| Vitamin C | 63mg | 70% |
| Calcium | 70mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.