Jamaican curry shrimp — juicy shrimp simmered in a creamy coconut curry sauce with onions, peppers and thyme. Fragrant, quick and lovely over rice.
- 1 lb Jumbo Shrimp
- 2.5 tbsp Jamaican Curry Powder
- 1 tsp All-Purpose Seasoning
- 2 tablespoons Olive Oil
- 1 sliced Onion
- 1 sliced Red Pepper
- 1 sliced Green Pepper
- 1 sliced Scotch Bonnet
- 3 cloves Chopped Garlic
- 380g Unsweetened Coconut Milk
- 1/2 tbs Tomato Ketchup
- 4 sprigs Thyme
- To taste Salt
- To taste Pepper
Video
Preparation
- Season the shrimp with 1 tablespoon curry powder and the all-purpose seasoning and set aside for about 10 minutes while you chop the onions, peppers and garlic.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, red and green peppers, scotch bonnet (if using) and garlic, and stir for 5 minutes until the peppers slightly soften.
- Add 1½ tablespoons curry powder and stir for another minute.
- Add the coconut milk, seasoned shrimp, ketchup and thyme, making sure the shrimp are coated in the sauce.
- Bring to a simmer and cook over medium heat, stirring occasionally and flipping the shrimp halfway, until fully cooked, about 5–6 minutes. Season with salt and pepper to taste.
