Jamaican Curry Shrimp Recipe

Jamaican Curry Shrimp: This is truly one of my favourite quick recipes to make! It really is a 30-minute meal. Before you start, put on a pot of white rice so that it’s ready when the shrimp are. The recipe calls for a pound of raw shrimp. The ones in the photos are defrosted frozen tiger shrimp. It doesn’t matter what size you choose as long it’s a pound. I do, however, recommend at least a medium size shrimp for this recipe. The only trick to this dish is to not overcook the shrimp or they’ll become tough. Once all the ingredients are in the pan, press down on a shrimp. If it’s pink and firm, it’s ready. And, if you have to eat one to know for sure, well even better.


Season shrimp:
1 lb Raw shrimp, peeled and de-veined
½ tsp Black pepper
½ tsp Salt
2 tsp Curry powder

Curry sauce:
½ Green bell pepper, julienned
½ Red bell pepper, julienned
1 Small onion, chopped
3 Cloves garlic, minced
2 Tbsp cooking oil
1 Sprig fresh thyme
½ tsp Salt
2 Tbsp Coconut milk
1 Tbsp Curry powder
1 Tbsp Ketchup
½ tsp Hot pepper sauce
1 Tbsp cornstarch
1 cup Water

1. Peel, de-vein raw shrimp and season with black pepper, salt and curry powder, set aside
2. Julienne green and red bell peppers and onion; mince garlic
3. Heat cooking oil on High in sauce pan
4. Saute peppers, onion and garlic until onion is transparent; add 1 spring of fresh thyme
5. Reduce heat to Medium-High and add coconut milk. Add salt, ketchup, hot pepper sauce and curry powder; stir
6. Lower to Medium heat and add shrimp to vegetables and saute until shrimp begins to turn pink
7. Mix water and cornstarch together and add to saucepan
8. Simmer for 1 minute, or until shrimp are firm and curry sauce has thickened;
add salt and pepper to taste
Serves 4

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Comments (35)
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  • Jozel

    Saw you on TV “Look I CooK” Look forward to doin some dishes the “Jamaican way” 🙂

    From Trinidad

  • faye

    Hi Fay

    This is the second recipe of yours I have tried! Absolutely fabulous! Thank you for your wonderful recipes!


  • Katherine

    Decided to try this one for Jamaican Independence Day today; used a mix of red, green and yellow peppers instead and added some curried chick peas mmmmmm!! Thank you Fay for your amazing website and delicious recipies, keep em’ coming!!!

  • Felicia

    I have always wanted to make this dish but never knew exactly how to do it….Thanks for this reciept I will diffenetly make this dish for my family

  • Dee

    Made this for dinner last night and it was so good. Hubby really liked it and went back for 2nds. thanks for another great, tasty and easy to prepare dinner. YUM.

  • Sue

    Thank you

    This was amazing
    Followed your instructions to the letter. I’m looking forward to making many of your other wonderful recipes that take me back to the days my Jamaican babysitter used to spoil me with her island treats

  • Jessica

    Hi Fay

    Just joined your website yesterday and all the recipes look delicious. I
    have already tried the cornmeal pudding and it was delicious yum yum!!!! Looking forward to trying out many more recipes. Thank you for the wonderful recipes God bless you.

  • Alberta

    I must first say My aunt name is Fay and your cooking reminds me of her even though she is across seas in Jamaica while I’m here in Georgia. I am not a big cook but I made this recipe today and am so proud of myself.your videos made it very easy to follow direction and my husband loves it!!!!! Thank you Faye !

  • Nords

    I am ‘A’ terrrible cook and horrible at following recipes but I tried this one today and did some small changes. I didn’t use cornstarch or coconut milk and use an actual tomato instead of ketchup AND IT CAME OUT GREAT. I truly surprised myself. Thank you Fay, felt so good with myself I posted photos of my cooking. Thanks again Fay.

  • L. Weinberg

    Just made this recipe and it is sooooo good. Thanks for sharing.

  • Fatima

    Hello Miss Fay – can you please tell me what hot sauce you are using for this dish? It sounds amazing and I can’t wait to make it!

  • Shelly

    Thank u Fay for this recipe and all the recipes you have shared. Your wisdom is another gift I want to thank you for sharing. I made this dish tonight for dinner and it was a hit, and I was impressed on how easy of was to make, and how the ingredients were easy to find.
    Thanks again, and keep up the good work, I know I appreciate it! 🙂

  • Marilyne

    I made this dish last week and it was delicious! I love the taste of coconut anything, so the only change I made was to up the coconut milk to 3 tablespoons. I served it over white Basmati rice. I will be making it often!

  • marce

    I love, love that I found you…I have just one problem…if you can make the recipes printable? I have to keep running around the corner to the computer..as mi nuh have no lap top or I pad…to see what to do next..Thanks so much…totally enjoying the recipes…

  • Kaede

    Thank you Ms. Fay! You are like the Miss Lou of cooking. I left JA at a young age.. These recipes are so great. My kids and hubby are eating well. Keep it up. Can you post a recipe for pepperpot soup?

  • Tanya

    This was soo good. Made it for dinner…I had seconds even though I was full. Thanks for the recipe!

  • nadz

    Thanks for sharing. Great recipe, tweaked mine a bit by burning a bit of the curty in the hot oil first and adding a bit of minced ginger. To the veggies I popped in a few julienne carrots.and.yummm ..gonna take to xmas dinner this year.

  • yvonne

    loved the coconut flavor i added more than a 2 tablespoons of coconut milk. Easy Peasy. loved it. i made another recipe with browing the curry.i like faye’s better. i have made a few of her dishes and i have never been disappointed

  • Max

    Hi, Thanks for sharing the recipe. I’ve been wanting to make this ever since I tried it at a restaurant. One question though: What kind of curry powder do we use? There are several seasoning mixes out there that are referred to as curry powders, are we supposed to use a certain kind for this recipe?

    • Cook Like A Jamaican

      Hi Max,Click
      Thanks for your question. You should have no problem using most curry powder brands. Truthfully I buy whatever is on sale even if it’s the store brand and find them all quite good. Click here to learn more about curry powder and how to make your own at home. https://www.cooklikeajamaican.com/ingredient-of-the-week-curry-powder
      Blessings, Fay

  • Mary Ann

    Out of this world. I’ll be making this one again and again!!!

  • Karen

    Thanks for this delicious recipe! I began eating Jamaican food last year and decided I’d like to cook it at home, and this was the first recipe I tried. It’s great!

  • Lisa

    Gorgeous. Husband taking leftovers to work tomorrow for lunch. Thank you for sharing these lovely recipes.

  • Forlette

    I truly enjoyed this curried shrimp recipe. I am developing a love for cooking from watching Iron Chef, Chopped, and other cooking shows. Instead of thyme, I used rosemary and bay leaves, and pimento because I ran out of the thyme and garlic. Thank you for this great recipe.

  • Victoria

    I cooked this recipe today, i followed your recipe but didn’t have red bell pepper or cornstarch just used what I had in refrigerator and it was delicious, my family loved it. Thanks for this recipe I will be adding this to my dinner rotation.

  • Alicia

    My fella, his Mom is from Jamaica so I am always looking for homestyle recipes to make for him that will make him feel even more loved, My usual cooking comfort zone is India and Thailand so this food is not a stretch but I need homey recipes.

  • Mina

    I tried a few of your dishes they turned out great I also tried the curry shrimp it was excellent

  • Susi Q

    I am going to be making this right about….as soon as I get off this thing. I remember I did it last year, and it was delicious, but as a seasoned cook, I’m not sure if I followed exactly, so I’ll be back to let you all know how it turns out for tonight’s dinner.my mouth watering already.

    • Fay & Angela

      So how did it turn out Susi?

  • TB

    I made this last night and was shocked at my own cooking. “Jamerican can cook”

  • Paris

    My second time or third cooking this…I add a little more coconut milk but other than that …It is great . I can eat curry anything daily. thanks

  • Pam

    Can I use heavy cream in stead of coconut milk

    • Fay & Angela

      Hi Pam,
      It probably would be OK to use cream, however, coconut milk provides a beautiful flavour! Coconut milk is also dairy-free.

  • Crissy2times

    Loved this recipe!!