Mama Fay’s Curry Shrimp

Total time 25 Min

5/5

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 steamed rice so that it’s ready when the shrimp are. – Mama Fay

This recipe is one of my family’s favourite dishes. It’s so delicious and impressive to serve that no one will know it takes only 30 minutes to make. The recipe calls for a pound of raw shrimp. The ones in the photo are defrosted frozen tiger shrimp. It doesn’t matter what size you choose as long as it’s a pound. I do, however, recommend at least a medium size shrimp (36/40) 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, oh well.

Mama Fay’s Curry Shrimp Recipe

Cook Like A Jamaican
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 steamed rice so that it’s ready when the shrimp are. – Mama Fay
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Jamaican
Servings 4

Ingredients
  

Season Shrimp:

  • 1 lb Raw shrimp peeled and deveined
  • ½ tsp (2 mL) Black pepper
  • ½ tsp (2 mL) Salt
  • 2 tsp (10 mL) Curry powder

Curry Sauce Ingredients

  • ½ Green bell pepper julienned
  • ½ Red bell pepper julienned
  • 1 Small onion chopped
  • 3 Cloves garlic minced
  • 2 Tbsp (15 mL) cooking oil
  • 1 Sprig fresh thyme
  • ½ tsp (2 mL) Salt
  • 2 Tbsp (30 mL) Coconut milk or 1 Tbsp (15 mL) Creamed coconut
  • 1 Tbsp (15 mL) Curry powder
  • 1 Tbsp (15 mL) Ketchup
  • ½ tsp (2 mL) Hot pepper sauce
  • 1 Tbsp (15 mL) Cornstarch
  • 1 cup (250 mL) Water

Instructions
 

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

Notes

Serving Suggestion: Serve with steamed rice and a green salad
Keyword curry, shrimp

Leave a Review

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Rated 5.0 out of 5
April 28, 2024

Lovely recipe! Was so delicious and very moist, would make again

Anonymous