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Olivia

Jamaican Curry Shrimp: Unlock Flavor in 30 Minutes!

A flavorful and quick Jamaican Curry Shrimp recipe that can be prepared in just 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Jamaican
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 2 tablespoons vegetable oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 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 cup chicken broth
  • 1 tablespoon soy sauce
  • Salt and pepper to taste
  • 2 green onions sliced (for garnish)
  • Cooked rice for serving

Method
 

  1. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.
  2. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  3. Add the chopped bell pepper to the skillet and cook for another 2-3 minutes until softened.
  4. Sprinkle in the Jamaican curry powder, allspice, and thyme, stirring well to coat the vegetables. Cook for 1 minute to toast the spices.
  5. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
  6. Add the shrimp to the skillet and cook for 5-7 minutes, or until the shrimp are pink and cooked through.
  7. Stir in the soy sauce and season with salt and pepper to taste.
  8. Remove from heat and garnish with sliced green onions. Serve over cooked rice.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 10gProtein: 24gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 200mgSodium: 800mgFiber: 2gSugar: 3g

Notes

  • For a spicier dish, add chopped jalapeños or a dash of cayenne pepper.
  • You can substitute the shrimp with chicken or tofu for a different protein option.

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