Curry
•Creamy Coconut Jamaican Curry Shrimp
Total Time
40 min
Servings
4 people
Level
easy
Rating
(1)
Creamy Coconut Jamaican Curry Shrimp
This luscious variation enriches the traditional spice blend with smooth coconut milk, perfectly balancing the fiery kick of scotch bonnet peppers. It creates a hearty, comforting sauce that coats the succulent shrimp and tender potatoes, ideal for serving over steamed white rice.
Ingredients
1 lb large shrimp, peeled and deveined
3 tbsp Jamaican curry powder, divided
2 tbsp vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 scotch bonnet pepper (keep whole for flavor, slice for heat)
2 medium potatoes, peeled and diced into small cubes
1 can (13.5 oz) coconut milk
1 tsp fresh thyme leaves
1 tbsp fresh lime juice
Salt and black pepper to taste
Instructions
- 1
In a bowl, toss the cleaned shrimp with 1 tablespoon of curry powder, salt, and black pepper. Set aside to marinate while you prep the vegetables.
- 2
Heat the vegetable oil in a large skillet or pot over medium heat. Add the remaining 2 tablespoons of curry powder and stir constantly for about 1 minute until fragrant and slightly darkened (be careful not to burn it).
- 3
Add the chopped onion, minced garlic, grated ginger, and fresh thyme to the skillet. Sauté for 3-4 minutes until the onions are soft and translucent.
- 4
Stir in the diced potatoes and coat them well with the curried spice mixture.
- 5
Pour in the coconut milk and add the scotch bonnet pepper. If you want mild heat, keep the pepper whole; for spicy curry, slice it open.
- 6
Bring the mixture to a simmer, reduce heat to low, cover, and cook for about 12-15 minutes, or until the potatoes are fork-tender.
- 7
Increase the heat to medium-low and add the seasoned shrimp. Simmer uncovered for 3-5 minutes, stirring occasionally, until the shrimp turn pink and opaque.
- 8
Remove the pot from the heat. Discard the scotch bonnet pepper if left whole.
- 9
Stir in the fresh lime juice and adjust salt to taste before serving hot.
