Jamaican Curry Shrimp Recipe

Method6 steps · about 25 min

1. 1

   Step 1: If using frozen shrimp (1 lb), thaw them in the refrigerator first. Check all shrimp are peeled, deveined and have their tails removed. Toss all the raw shrimp with one tablespoon of curry powder and all the all-purpose seasoning (1 tsp), then refrigerate for about ten minutes while preparing the vegetables.

   Refrigerate curry-seasoned shrimp while prepping vegetables · 10 minUses 1 lb raw jumbo shrimp, peeled, deveined and tails removed · 1 tbsp curry powder from the total 2½ tbsp · 1 tsp all-purpose seasoning

2. 2

   Step 2: Peel and slice the yellow onion (1 medium); wash, deseed and slice both bell peppers (1 medium). Peel and chop all three garlic cloves. If using Scotch bonnet, wash, deseed and slice it, then wash your hands. Heat all the olive oil (2 tbsp) in a large skillet over medium heat and cook these vegetables and garlic for about five minutes until the peppers soften slightly.

   Soften onion bell peppers and garlic · 5 minUses 2 tbsp olive oil · 1 medium yellow onion, sliced in step 2 · 1 medium red bell pepper, sliced in step 2 · 1 medium green bell pepper, sliced in step 2 · 1 Scotch bonnet pepper, deseeded and sliced in step 2, optional · 3 garlic cloves, chopped in step 2

3. 3

   Step 3: Stir the remaining one-and-a-half tablespoons of curry powder through the actual cooked vegetables for one minute, taking care not to scorch the spices.

   Bloom remaining curry powder through vegetables · 1 minUses All the cooked vegetable base · Remaining 1½ tbsp curry powder from the total 2½ tbsp

4. 4

   Step 4: Add the whole can of unsweetened full-fat coconut milk, all the actual seasoned shrimp, all the ketchup (½ tbsp) and all four washed fresh thyme sprigs to the spiced skillet. Stir so the shrimp sit in the sauce.

   Uses All the spiced vegetables · All actual seasoned shrimp · All coconut milk from 1 can labelled 13.5 oz · ½ tbsp ketchup · 4 fresh thyme sprigs

5. 5

   Step 5: Bring the sauce to a simmer and cook over medium heat for about five to six minutes, stirring occasionally and turning the shrimp halfway through. Continue until every shrimp is firm and pearly opaque through the centre, with no translucent raw flesh. Lower the heat if the coconut sauce starts to scorch.

   Simmer shrimp until fully pearly opaque · 6 minUses The complete shrimp and sauce skillet

6. 6

   Step 6: Remove the thyme stems from the cooked curry. Taste and season with salt and black pepper as needed. If using the optional cilantro garnish, wash and chop it. Divide the curry into four portions, garnish with the prepared cilantro only if wanted and serve warm.

   Uses All cooked shrimp and their sauce · Salt for final tasting, to taste · Black pepper for final tasting, to taste · Fresh cilantro for optional serving garnish, as desired