Caribbean Shrimp Curry

servings
4 servings
prep time
15 minutes
cook time
30 minutes
A sizzling dish of Caribbean Shrimp Curry.

Recipe Image

Ingredients

To season shrimp:

  • •900 grams (2 pounds) shrimp, peeled and deveined
  • •1 tablespoon any curry powder
  • •½ teaspoon ground black pepper
  • •½ teaspoon salt
  • •2 tablespoons vegetable oil
  • •2 onions, chopped
  • •Half a red bell pepper, thinly sliced
  • •Half a yellow bell pepper, thinly sliced
  • •Half a green bell pepper, thinly sliced
  • •1 Scotch Bonnet or other hot pepper, seeded and minced
  • •4 cloves garlic, minced
  • •1 large tomato, cored and chopped
  • •1 sprig fresh thyme
  • •118 ml (½ cup) coconut milk
  • •2 tablespoons Jamaican curry powder
  • •½ teaspoon salt, or to taste
  • •½ teaspoon ground black pepper, or to taste
  • •1 tablespoon cornstarch
  • •2 scallions, thinly sliced
  • •Cooked rice, for serving

To finish:

  • •2 tablespoons vegetable oil
  • •2 onions, chopped
  • •Half a red bell pepper, thinly sliced
  • •Half a yellow bell pepper, thinly sliced
  • •Half a green bell pepper, thinly sliced
  • •1 Scotch Bonnet or other hot pepper, seeded and minced
  • •4 cloves garlic, minced
  • •1 large tomato, cored and chopped
  • •1 sprig fresh thyme
  • •118 ml (½ cup) coconut milk
  • •2 tablespoons Jamaican curry powder
  • •½ teaspoon salt, or to taste
  • •½ teaspoon ground black pepper, or to taste
  • •1 tablespoon cornstarch
  • •2 scallions, thinly sliced
  • •Cooked rice, for serving

Preparation

  1. To season shrimp: In a bowl, toss the shrimp with the curry powder, salt, and pepper. Set aside at room temperature while continuing with the recipe, or cover and refrigerate for up to 1 day.

    To finish: In a large skillet over high heat, heat the oil until sizzling. Add the onions, bell peppers, and hot pepper. Sauté until onion is translucent, 2-3 minutes. Add garlic and stir for 1 minute.

    Add chopped tomato and thyme. Reduce heat to medium-high and add coconut milk, curry powder, salt, and pepper.

    Add shrimp, reduce heat to medium, and sauté until shrimp begin to turn pink, about 1 minute. Mix cornstarch with 1 tablespoon water, and add to pan. Stir in scallions. Simmer until shrimp are firm and curry has thickened, about 2 more minutes. Adjust salt and pepper to taste. Serve hot over cooked rice.

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fish & shellfishgluten-freeone-pot meals

About the author

Nadine Abraham Thompson is the founder and CEO of Soul Purpose Beauty and Lifestyle Company, a direct sales company that markets its all-natural beauty and wellness products through a network of independent consultants. Launched in January 2008, Soul Purpose redefines the meaning of beauty and empowerment with a multicultural aesthetic and recycles profits directly back into its participating households and communities.

Nadine Thompson

Nadine Thompson

Contributor

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