Jamaican Curry Shrimp Recipe
Ingredients
| Ingredients | Measure |
| Jumbo Shrimp | 1 lb |
| Jamaican Curry Powder | 2.5 tbsp |
| All-purpose Seasoning | 1 tsp |
| Olive Oil | 2 tablespoons |
| Onion | 1 sliced |
| Red Pepper | 1 sliced |
| Green Pepper | 1 sliced |
| Scotch Bonnet | 1 sliced |
| Garlic | 3 cloves Chopped |
| Unsweetened Coconut Milk | 380g |
| Tomato Ketchup | 1/2 tbs |
| Thyme | 4 sprigs |
| Salt | To taste |
| Pepper | To taste |
Instruction
- Season shrimp with 1 Tablespoon of curry powder and all-purpose seasoning and set aside for about 10 minutes while you prepare the other ingredients like chopping your onions, peppers, and garlic
-
Heat 2 Tablespoons of olive oil in a large skillet over medium heat
- Add sliced yellow onion, red bell pepper, green bell pepper, scotch bonnet pepper, if using, and chopped garlic and stir for 5 minutes, until peppers are slightly softened
-
Add 1
- 5 Tablespoons of curry powder to the skillet and stir for an additional minute
-
Then add coconut milk, seasoned shrimp, ketchup, and thyme, making sure the shrimp is covered in the sauce
-
Allow the sauce to come to a simmer and continue to cook over medium heat, stirring occasionally and flipping the shrimp halfway, until the shrimp is fully cooked on both sides
- This should take about 5-6 minutes
- Salt and pepper to taste
