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Jamaican Creamy Curry With Shrimp And Bell Pepper Recipe

Jamaican Creamy Curry with Shrimp and Bell Pepper is a flavorful dish packed with vibrant colors and bold spices. Shrimp is coated in a savory curry sauce, complemented by peppers, onions, and a touch of coconut milk for a creamy texture that makes this recipe a delightful, quick meal.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Cuba
Servings 4 people
Calories 319 kcal

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
  • 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.