Spicy Jamaican Shrimp Curry

Name: Spicy Jamaican Shrimp Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tablespoons coconut oil; 1 onion, chopped; 3 cloves garlic, minced; 1 inch ginger, grated; 1 bell pepper, chopped; 1 Scotch bonnet pepper, deseeded and chopped; 2 teaspoons paprika; 1 teaspoon allspice; 1 teaspoon dried thyme; 1 can (14 oz) coconut milk; Juice of 1 lime; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: World Cuisine

I love making this Spicy Jamaican Shrimp Curry when I want to bring the vibrant flavors of the Caribbean right into my kitchen. The combination of spices, fresh shrimp, and coconut milk creates a deliciously rich sauce that tantalizes the taste buds. It’s a dish that not only warms me up but also fills the house with an irresistible aroma. Served over rice or with warm naan, this curry is a crowd-pleaser that transports me to a tropical paradise, making any day feel special.

Created by

Emma Johnson

Last updated on 2026-01-05T21:33:28.071Z

When I first encountered Jamaican cuisine, I was instantly captivated by the use of spices and fresh ingredients. I decided to try my hand at a shrimp curry inspired by traditional Jamaican flavors, and it turned out to be a game changer. The secret lies in the marinade of spices—paprika, allspice, and thyme—that penetrates the shrimp, making every bite succulent and flavorful.

As I perfected my recipe, I discovered that a splash of lime juice at the end really brightens the dish, adding a zesty freshness that balances the heat from the Scotch bonnet pepper. This curry is perfect for cozy evenings and even better when shared with friends!

        Why You'll Love This Recipe
        A burst of bold flavors that transport you to the Caribbean
Succulent shrimp cooked to perfection in a rich, spiced sauce
Quick and easy to prepare, perfect for weeknight dinners

      

Understanding the Scotch Bonnet Pepper

The Scotch bonnet pepper is a key ingredient in Jamaican cuisine, known for its distinctive fruity flavor and significant heat. When using it in this shrimp curry, consider its spiciness; if you prefer a milder dish, you can reduce the amount or carefully remove some of the seeds. Its vibrant flavor pairs beautifully with the coconut milk, adding complexity to the sauce and enhancing the overall dish.

When handling Scotch bonnet peppers, it's wise to use gloves to protect your hands from the intense heat. After chopping, wash your hands thoroughly before touching your face. I recommend starting with half the pepper, tasting as you go, so you can find the perfect level of spice that suits your palate.

Choosing and Preparing Your Shrimp

For this recipe, opt for large, fresh shrimp that are peeled and deveined. If using frozen shrimp, ensure they are completely thawed before cooking, as cooking frozen shrimp can result in a rubbery texture. Additionally, I often look for shrimp that are sustainably sourced to support responsible fishing practices.

While the marinade is essential for flavoring, be cautious not to marinate for too long; 15 to 30 minutes is optimal. Marinating shrimp for an extended period can result in a mushy texture. The combination of spices, particularly the allspice, will infuse the shrimp, enhancing their natural sweetness.

Ingredients

Gather these fresh ingredients for a deliciously spicy affair!

Ingredients

1 lb large shrimp, peeled and deveined
2 tablespoons coconut oil
1 onion, chopped
3 cloves garlic, minced
1 inch ginger, grated
1 bell pepper, chopped
1 Scotch bonnet pepper, deseeded and chopped
2 teaspoons paprika
1 teaspoon allspice
1 teaspoon dried thyme
1 can (14 oz) coconut milk
Juice of 1 lime
Salt and pepper to taste
Fresh cilantro for garnish

Once you have all your ingredients, you'll be ready to create a delightful meal!

Instructions

Follow these steps to whip up your Spicy Jamaican Shrimp Curry in no time!

Marinate the Shrimp

In a bowl, combine the shrimp with paprika, allspice, thyme, salt, and pepper. Let it marinate for about 15 minutes to absorb the flavors.

Sauté the Vegetables

In a large skillet, heat coconut oil over medium heat. Add onion, garlic, ginger, and bell pepper. Sauté until the vegetables are softened, about 5 minutes.

Add the Shrimp

Stir in the marinated shrimp and Scotch bonnet pepper. Cook for 3-4 minutes until the shrimp begins to turn pink.

Stir in the Coconut Milk

Pour in the coconut milk and bring to a simmer. Cook for 5-7 minutes, allowing the flavors to meld together and the sauce to thicken slightly.

Finish and Serve

Remove from heat, stir in lime juice, and adjust seasoning if needed. Serve hot over rice or with warm naan, garnished with fresh cilantro.

Enjoy your flavorful dish that's sure to impress!

Pro Tips

For an extra kick, leave some seeds in the Scotch bonnet pepper. Adjust the level of spiciness to your taste preference.

Storage and Reheating Tips

If you have leftovers, store the curry in an airtight container in the refrigerator for up to three days. Be sure to let it cool completely before sealing to prevent condensation. When reheating, do so gently on the stove over low heat, stirring occasionally to ensure even warming without overcooking the shrimp.

For longer storage, freeze the curry in suitable containers for up to three months. To thaw, move it to the refrigerator the night before or use the microwave's defrost setting. Keep in mind that the texture of the shrimp may change slightly after freezing, but the flavor will remain delicious!

Serving Suggestions

While this curry is delightful over rice or with warm naan, consider trying quinoa or cauliflower rice for a lighter alternative. The nutty flavor of quinoa pairs well with the spices, while cauliflower rice provides a low-carb option without sacrificing taste. I love to serve it with a simple side salad to balance the richness of the dish.

For added garnishing, consider including diced avocado or a dollop of yogurt to cool the heat. A fresh squeeze of lime just before serving can also brighten the dish, amplifying the tropical flavors that make this curry so appealing. Enjoy a mini Caribbean getaway right at home!

Questions About Recipes

→ Can I use frozen shrimp?

Yes, just make sure to thaw them completely before marinating and cooking.

→ What if I can't find Scotch bonnet peppers?

You can substitute with habanero peppers for a similar heat, or use jalapeños for a milder option.

→ Can I make this curry vegetarian?

Absolutely! Substitute the shrimp with chickpeas or tofu and use vegetable broth instead of coconut milk.

→ How can I store the leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.