I know this dish looks exotic and hard to make, which may scare off some folks…but, in all actuality, it’s not any of those. Large and juicy shrimp are simmered in a hearty sauce, infused with garlic, thyme, ginger, and curry spice. Yum!!! Speaking of curry spice, if you haven’t made my awesome homemade curry powder, then you are missing out – seriously. Store-bought curry pales in comparison to homemade. So take just a little time, give it a try, and tell me what you think. This Jamaican curry shrimp is also enticing because you can have it on the table in about 30 minutes, including prep. Your family will be a bunch of happy campers.
Recipe Ingredients
Shrimp – This succulent seafood at its finest (and probably the most economical) is the tender and juicy main attraction. Onion, Garlic, and Thyme – These flavor-enhancers take this curried shrimp over the top. And, of course, you can use dried if you don’t have fresh. Curry Powder – Jamaican curry powder is a fantastic fusion of flavors. And if you ask natural healers, they will tell you this blend is super good for you, too. My homemade curry powder is chemical- and salt-free to boot. Coconut Milk – The tropical taste of coconut milk makes a bodacious seafood stew. Green Bell Pepper – This unripe pantry staple adds a pleasant bitterness to our stew. You can replace it with the sweeter ripe red, yellow, or orange bell peppers if you want. Broth – The stew’s base is a flavorful broth. Homemade is always best, but a cube or teaspoon of bouillon to a cup of water will work in a pinch.
How to Make Jamaican Curry Shrimp
Recipe Variations
And if shrimp is not your thing, you can make this curry with chunks of chicken breast or thighs. If the tropical taste of coconut doesn’t float your boat, you can use whole milk instead for shrimp chowder.
Tips and Tricks
Use whole-fat coconut milk for the best shrimp curry. Or even better, make your own super fast. Curries and stews can burn quickly, so stir often and turn the heat down to low for a burn-free stew. For an even more flavorful Jamaican curry shrimp, you can saute your shrimp in butter until cooked through, then add them to the stew at the end of the cooking time. Just stir them into the stew and serve.
Make-Ahead Instructions
Shrimp overcooks quite quickly. So to make this dish ahead of time, I follow the recipe up to where the shrimp goes in. Then I store it in the fridge till the next day. Simply reheat the stew, add the shrimp, and simmer until the shrimp is done.
Serving and Storage
I love this stew piping hot over a bowl of fluffy white rice. You can store leftover Jamaican curry shrimp in the fridge for 3-4 days or in the freezer for three months. Gently reheat in a saucepan on low just until it starts to simmer. You don’t want to overcook your shrimp.
What to Serve with Jamaican Curry Shrimp
This recipe is excellent served with Jamaican pigeon peas and rice and even more delicious with rice and beans or this coconut rice to be served quite deliciously without any further embellishment. And of course, you are always welcome to embellish as you wish—vegetables on the side like broccoli, side salad, or whatever vegetable suits your mood.
More Incredible Shrimp Recipes
Smoked Shrimp New Orleans BBQ Shrimp Crab-Stuffed Shrimp Shrimp Bisque
Conclusion
This pure soul-satisfying Jamaican curry shrimp is easy to throw together at a moment’s notice. The intense tropical curry flavors are welcome any time of year. Try this recipe the next time a seafood craving hits, and let me know how it goes.
Watch How to Make It
[adthrive-in-post-video-player video-id=”sX4wuNLI” upload-date=”2018-08-06T20:36:19.000Z” name=”Jamaican Curry Shrimp” description=”Jamaican Curry Shrimp delivers big, bold, tropical flavors from coconut milk, curry powder, garlic, and bell peppers. And, of course, we can’t forget delectable, juicy shrimp. ” player-type=”collapse” override-embed=”false”] This blog post was first published in May 2016 and has been updated with new write-up, fresh photos.
