Jamaican Creamy Curry with Shrimp and Bell Pepper is one of those dishes that immediately transports you to the warm, sun-soaked islands of the Caribbean with every bite. The richness of coconut milk, combined with the heat of curry powder and the delicate shrimp, creates a deep flavorful dish that is as vibrant as it is satisfying.
What makes this recipe so special? It’s all about the balance between the creaminess of the coconut milk and the punch of spices, with the sweet crunch of bell peppers offering a burst of freshness. And the best part? This dish is incredibly versatile.
This dish is simple enough for a weeknight dinner but indulgent enough for a special occasion. The beauty of it lies in how easy it is to prepare—no need for complex techniques or long cooking times. With just a few ingredients and one pot, you get a meal that’s hearty, full of flavor, and packed with nutrients.
The curry base, made with fresh bell peppers, perfectly complements the shrimp, making it a dish that feels light yet comforting. If you’re a fan of creamy, spiced dishes that are quick to make and big on flavor, this Jamaican curry will become a new favorite in your kitchen.
What Makes This Recipe Special?
- I first made this dish for a dinner party, and it was a hit! The creamy texture and bold flavors had everyone asking for the recipe.
- The coconut milk gives it a silky finish, and the curry spices are perfectly balanced, making it as comforting as it is flavorful.
- It’s so easy to customize—add extra veggies or swap shrimp for chicken if you prefer.
- This recipe can be enjoyed year-round, but it’s especially great for those cooler evenings when you need something hearty and filling.
- It’s a healthier alternative to some takeout options, giving you all the indulgence without the guilt.
Jamaican Creamy Curry With Shrimp And Bell Pepper Recipe
Equipment
- Measuring spoons
- Large skillet
- Knife
- Chopping board
- Spoon or spatula
- Serving plate
Ingredients
- 1 tsp all-purpose seasoning
- 4 sprigs of thyme or ½ teaspoon dried thyme
- 13½ oz can of unsweetened coconut milk
- 1 medium green bell pepper sliced
- Salt and pepper
- 1 scotch bonnet pepper seeds removed and sliced (optional)
- 1 medium yellow onion sliced
- ½ tbsp ketchup
- 1 medium red bell pepper sliced
- 2½ tbsp Jamaican curry powder separated
- 3 cloves garlic chopped
- 2 tbsp olive oil
- 1 lb jumbo shrimp peeled and deveined, tails removed
Instructions
- Season the shrimp with 1 tablespoon of curry powder and all-purpose seasoning.
- Set them aside for 10 minutes.
- Chop your onions, bell peppers, and garlic in preparation.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the sliced yellow onion, red bell pepper, green bell pepper, and scotch bonnet pepper (optional) to the skillet.
- Stir the mixture for about 5 minutes, allowing the peppers to soften.
- Add the chopped garlic and cook for another minute.
- Stir in 1.5 tablespoons of curry powder and cook for an additional minute.
- Pour in the coconut milk and add the seasoned shrimp.
- Stir in the ketchup and thyme, ensuring the shrimp is coated with the sauce.
- Allow the sauce to come to a simmer.
- Continue to cook over medium heat, flipping the shrimp halfway through.
- Stir occasionally until the shrimp is fully cooked, about 5-6 minutes.
- Season with salt and pepper to taste.
Notes
- For a lighter sauce, you can substitute half of the coconut milk with water for a thinner consistency.
- Keep the heat on medium to prevent the sauce from scorching; if it begins to burn, reduce the heat to medium-low.
- This curry is best enjoyed over white rice for a perfect pairing.
| Nutrition | Value |
| Calories | 319kcal |
| Carbohydrates | 14g |
| Fibre | 4g |
| Fat | 30g |
| Protein | 3g |
Tips That Will Ease Your Job!
- Prep Ingredients Ahead of Time: Chop your onions, peppers, and garlic before starting the cooking process. This will save you time and allow you to focus on cooking without interruptions.
- Use Pre-Cooked Shrimp: If you’re in a rush, consider using pre-cooked shrimp to reduce cooking time. Just be sure to add them at the end to heat through.
- Adjust Spice Levels: If you like a milder dish, reduce the amount of curry powder or omit the scotch bonnet pepper altogether. You can also substitute it with a milder pepper.
- Stir Constantly: To avoid burning the curry, make sure to stir the mixture frequently, especially after adding the curry powder. This ensures the spices don’t scorch.
- Simmer the Sauce Longer: If you prefer a thicker, richer sauce, let it simmer a little longer to reduce. It will intensify the flavor!
