Description
A flavorful Jamaican Curry Shrimp recipe that combines succulent shrimp with aromatic spices and creamy coconut milk.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 bell pepper, chopped (any color)
- 2 tablespoons Jamaican curry powder
- 1 teaspoon allspice
- 1 teaspoon thyme (dried or fresh)
- 1 can (14 ounces) coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger, and sauté for about 3-4 minutes until the onion is translucent.
- Add the bell pepper, curry powder, allspice, and thyme to the skillet. Stir well and cook for another 2 minutes to release the spices’ flavors.
- Pour in the coconut milk, soy sauce, and lime juice. Stir to combine and bring the mixture to a simmer.
- Add the shrimp to the skillet, stirring gently to coat them in the sauce. Cook for about 5-7 minutes, or until the shrimp are pink and cooked through. Season with salt and pepper to taste.
- Remove from heat and let it sit for a couple of minutes to thicken slightly. Serve hot, garnished with chopped green onions.
Notes
- For a spicier kick, add diced Scotch bonnet pepper or red pepper flakes while cooking.
- You can also substitute shrimp with chicken or tofu for a different protein option.
- Serve over rice or with warm naan for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 200mg