This Jamaican curry shrimp is rich, flavorful and easy to make. It combines juicy shrimp with an aromatic blend of herbs and spices to produce a dish that is both delicious and filling.
INGREDIENTS NEEDED FOR JAMAICAN CURRY SHRIMP
1. Shrimp
2. Garlic Powder
3. Onion Powder
4. Black Pepper
5. Allspice/Pimento
6. Salt
7. All Purpose Seasoning
8. Ginger Powder
9. Thyme
10. Scallion/Green Onion
11. Coconut Milk
12. Bell Pepper
13. Potato
14. Scotch Bonnet Pepper
15. Curry Powder – For authentic flavour, use Betapac Curry Powder.
16. Oil
HOW TO MAKE JAMAICAN CURRY SHRIMP
1. Wash your shrimp, then remove the shell and devein them.
2. Season your shrimp with 1/4 tsp salt, onion powder, garlic powder,1/2 tsp curry powder, ginger powder and allspice. Marinate for one hour.
3. Heat your pan on medium low heat and 2 tbsp of oil and your remaining curry powder. Cook ‘burn’ the curry for 30 seconds.
4. Add in your scallion, thyme, potato, bell pepper and all purpose seasoning. Mix well.
5. Add in your coconut milk, scotch bonnet pepper, salt, and black pepper. Simmer for 10 minutes.
6. Add in your shrimp, cover and cook for 2-3 minutes. Then flip and cook for another 2 minutes. Mix well to ensure that the excess seasoning on the shrimp is added in the sauce.
7. Serve hot over rice.
WHAT TO SERVE IT WITH?
1. Jamaican Boiled Dumpling
2. Ground Provisions
3. Bammy (fried cassava bread)
5. White Rice
HOW TO STORE IT
Store it in the fridge in an airtight container for up to 5 days.
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JAMAICAN CURRY SHRIMP
Ingredients
- ½ lb Jumbo Raw Shrimp (227g)
- ¼ tsp Salt
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ¼ tsp Ginger Powder
- ¼ tsp Allspice
- ½ tsp Curry Powder
SAUCE
- 1 tbsp Oil
- 1 tsp All Purpose Seasoning
- 2 Sprigs of Thyme
- 1 Scotch Bonnet Pepper (whole or sliced for more heat)
- ½ Red Bell Pepper
- 2 Stalks Escallions
- ½ can Coconut Milk (200ml)
- ¼ tsp Salt
- ¼ tsp Black Pepper
- 1 small Potato
- ½ tbsp Curry Powder
Instructions
- Wash your shrimp, then remove the shell and devein them.
- Season your shrimp with 1/4 tsp salt, onion powder, garlic powder,1/2 tsp curry powder, ginger powder and allspice. Marinate for one hour.
- Heat your pan on medium low heat and 2 tbsp of oil and your remaining curry powder. Cook 'burn' the curry for 30 seconds.
- Add in your scallion, thyme, potato, bell pepper and all purpose seasoning. Mix well.
- Add in your coconut milk, scotch bonnet pepper, salt, and black pepper. Simmer for 10 minutes.
- Add in your shrimp, cover and cook for 2-3 minutes. Then flip and cook for another 2 minutes. Mix well to ensure that the excess seasoning on the shrimp is added in the sauce.
- Serve hot over rice.
