Spicy Jamaican Shrimp Curry

Name: Spicy Jamaican Shrimp Curry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tablespoons coconut oil; 1 onion, finely chopped; 3 garlic cloves, minced; 1 tablespoon fresh ginger, minced; 2 Scotch bonnet peppers, chopped; 1 teaspoon allspice; 1 tablespoon curry powder; 1 can (14 oz) coconut milk; 1 tablespoon lime juice; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: World Cuisine Recipes

I absolutely love making Spicy Jamaican Shrimp Curry, especially on those days when I want a burst of flavor in my meal. The combination of fresh spices and succulent shrimp creates an inviting aroma that fills my kitchen. With just the right amount of heat and a touch of sweetness from coconut milk, it's a dish that transports me straight to the Caribbean. This recipe is not only quick to prepare but also an absolute crowd-pleaser, making it perfect for family dinners or casual gatherings with friends.

Created by

Emma Johnson

Last updated on 2026-01-05T18:06:30.178Z

When I first discovered Jamaican cuisine, I was captivated by the vibrant flavors, particularly in their seafood dishes. This Spicy Jamaican Shrimp Curry quickly became one of my favorites, and I’ve spent some time perfecting it. I learned that using fresh shrimp and a homemade curry spice blend makes all the difference in taste. The trick is to not overcook the shrimp, as they only need a few minutes in the hot skillet.

One of my favorite parts of this dish is how customizable it is! I often adjust the spiciness by adding more or fewer Scotch bonnet peppers, depending on who’s dining with me. Adding a squeeze of fresh lime juice right before serving leaves a refreshing kick that brightens up the dish, making every bite truly unforgettable.

        Why You'll Love This Recipe
        Exotic blend of spices that tantalizes your taste buds
Succulent shrimp cooked to perfection in a creamy coconut sauce
Quick cooking time makes it perfect for busy weeknights

      

Mastering the Spice Blend

The heart of Spicy Jamaican Shrimp Curry lies in its vibrant spice blend. When sautéing, be attentive as the spices infuse the oil, releasing their robust aromas. Use fresh spices whenever possible; they elevate the dish significantly. If Scotch bonnet peppers seem too intense, you can substitute with habanero for a milder, yet still spicy touch. Just remember to adjust the quantity according to your heat tolerance, as the spice level can dramatically impact the overall flavor profile.

Toast your allspice in the pan for an even richer taste. This process only takes about a minute, and it enhances the oil’s infusion with flavor. Keep the heat at medium to prevent burning—just until fragrant. If you find the blend lacks depth, a pinch of smoked paprika can introduce a captivating smokiness, bridging the other flavors seamlessly.

Cooking Shrimp Perfectly

Cooking shrimp requires precision, as they can easily go from perfectly succulent to overcooked. As you add the shrimp, look for a coloring change to pink, which typically takes around 5-7 minutes over medium heat. Be cautious not to cook them too long; overcooked shrimp become rubbery and lose their juiciness. Stir gently to avoid breaking them apart but ensure that they are all coated well in the fragrant coconut milk.

If using frozen shrimp, thaw them thoroughly in the refrigerator overnight or under cold running water before cooking. This prevents uneven cooking, where some shrimp remain partially frozen while others overcook. Since this dish is so quick to prepare, prep your shrimp in advance to keep cooking time minimal.

Ingredients

For the Shrimp Curry

1 lb large shrimp, peeled and deveined
2 tablespoons coconut oil
1 onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 Scotch bonnet peppers, chopped
1 teaspoon allspice
1 tablespoon curry powder
1 can (14 oz) coconut milk
1 tablespoon lime juice
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Sauté Aromatics

In a large skillet, heat the coconut oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté for about 5 minutes, until fragrant and soft.

Add Spices

Stir in chopped Scotch bonnet peppers, allspice, and curry powder. Cook for another 2 minutes until the spices are aromatic.

Stir in Shrimp

Add the shrimp to the skillet, along with the coconut milk. Cook for about 5-7 minutes, until the shrimp are pink and cooked through.

Finish with Lime

Remove from heat, stir in lime juice, and season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Pro Tips

For extra flavor, marinate the shrimp in lime juice and curry powder for 30 minutes before cooking. Serve with rice or naan to soak up the delicious sauce.

Serving Suggestions

To enhance your Spicy Jamaican Shrimp Curry, consider serving it over a bed of fluffy jasmine rice or steamed basmati rice, which absorbs the sauce beautifully. Alternatively, fluffy coconut rice complements the curry's tropical flavors and offers a deliciously rich experience. Adding sliced lime wedges on the side not only provides a fresh burst of acidity but also balances the heat gracefully, enriching each bite.

Accompany your dish with warm naan or roti for a fun, interactive meal experience. Feel free to make it even heartier by serving alongside sautéed greens like spinach or collard greens, which can be lightly seasoned in coconut oil and garlic to harmonize with the curry's profile.

Make-Ahead and Storage Tips

If planning to prepare the curry ahead of time, cook it but leave out the lime juice until you're ready to serve. This helps maintain the vibrant flavors and freshness. Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm over low heat, adding a splash of coconut milk to keep it creamy and prevent it from drying out during the reheating process.

For a longer shelf life, you can freeze the curry. Let it cool completely, then transfer it to a freezer-safe container. This dish freezes well for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat on low, ensuring you stir well for even heating before serving.

Questions About Recipes

→ Can I use frozen shrimp?

Yes, just ensure they are fully thawed and drained before cooking.

→ What can I substitute for Scotch bonnet peppers?

Feel free to use jalapeños or habaneros for heat, adjusting to your preference.

→ How can I make this dish vegetarian?

You can replace shrimp with chickpeas or tofu, and add more vegetables as desired.

→ Can I prepare this curry in advance?

You can make the curry ahead of time and reheat it. It's even tastier the next day!