Jamaican Curry Shrimp + White Rice

Get ready to add some island flair to your dinner table with this mouthwatering Jamaican Curry Shrimp + White Rice recipe! Packed with Caribbean spices and vibrant flavors, it's a dish that's sure to spice up your mealtime routine. With tender shrimp in a rich curry sauce served over fluffy white rice, it's a delicious taste of Jamaica right in your own kitchen. Completely Dairy-free + Gluten-free.

With my birthday week around the corner, I'm gearing up for a celebration Jamaican-style to honor my roots! Shrimp + curry are my jam, so whipping up some Jamaican Curry Shrimp + White Rice was a no-brainer. It's bursting with flavor and just the right amount of kick (adjustable, of course). Plus, that creamy coconut milk and fluffy basmati white rice? It's a dream combo!

The real secret to making this curry explode with flavor? Jamaican spices ---- without a doubt. If you're new to cooking Jamaican dishes, you've gotta check out my list of 10 Ingredients to Keep Handy When Making Jamaican Dishes. And here's tip ---- whip up a batch of Jamaican Green Seasoning to have on standby—it's my secret weapon for adding that authentic Caribbean flavor to everything I cook!

This curry boasts tender shrimp bursting with flavor, all served on a bed of soft, fluffy rice. If you're after an easy-to-whip-together meal, packed with flavor, spice, and guaranteed to please the whole family, then this curry is definitely the way to go!

What Is Jamaican Curry Shrimp?

Jamaican Curry Shrimp is a tasty seafood dish bursting with flavor. It's made with shrimp cooked in a fragrant curry sauce, seasoned with traditional Jamaican spices like curry powder, thyme, garlic, onions, and Scotch bonnet peppers. It's a mouthwatering dish that perfectly captures the essence of Jamaican cuisine! I love to serve it alongside fluffy white rice!

What Does Jamaican Curry Shrimp Taste Like?

• A rich + aromatic flavor, with a perfect balance of savory, spicy, and tangy notes.
• Tender + succulent shrimp bursting with Caribbean-inspired goodness.
• Zesty spicy kick from the Scotch bonnet peppers.
• Taste of the islands on your plate ---- Perfect for seafood fans.
• Once you try it, you'll want more --- GUARANTEED!

How To Make Jamaican Curry Shrimp

I think the key to this shrimp curry recipe is getting big, juicy wild-caught shrimp for that perfect texture (you can also use frozen just be sure to defrost first). Letting them soak up the marinade for a good 10 minutes really amps up the flavor. And if you're using authentic Jamaican curry powder, make sure to give it a quick "toast" or "burn" beforehand. It adds that extra kick --- more on that later! See recipe card below for full step-by-step breakdown!

Ingredients

CURRY SHRIMP:

• Wild-caught jumbo shrimp. I love to use jumbo, which are the biggest and sweetest. 
• Jamaican Green Seasoning. See the recipe HERE.
• Extra virgin olive oil. You can also use avocado oil or grapeseed oil, if you prefer.
• Onion. Yellow or white works here!
• Garlic + ginger. I prefer fresh, but you could substitute with 1 teaspoon garlic powder and ½ teaspoon ground ginger in a pinch.
• Bell pepper. I like to use mini sweet peppers, however, you can use bell peppers and chop them up!
• Roma tomatoes. You can sub with 1 tablespoon ketchup in a pinch.
• Scotch bonnet pepper.  If you don’t like spice, use less of the peppers.
• Thyme sprigs.  I recommend fresh, but if you only have dried, use a half teaspoon.
• Coconut Milk. You can use either full-fat canned coconut milk or cream.
• Jamaican curry powder. It's best to use authentic Jamaican curry from Blue Mountain Jamaican Curry Powder or Betapac. You can use a quality curry powder or turmeric as a substitute, if desired.
• Vegetable stock. This adds great additional flavor. Use store-bought low-sodium broth or make your own!
• Herbs + spices. You can use my On Everything All-Purpose Blend for great ease or authentic flavor! Also, you can make your own homemade blend.
• Red pepper flakes. For an extra hit of spice --- you can use less or none to make less spicy.
• Jamaican pepper sauce. Optional (You can make my Jamaican Scotch Bonnet Pepper Sauce, if desired)
• Cooked basmati rice. Learn how to make perfectly fluffy fool-proof rice HERE.

SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS CURRY!

Here, I’ve curated a list of baking + cooking essentials that I use to achieve my favorite dishes, especially with this Jamaican Curry Shrimp with White Rice. Everything from my fave skillet, spatula, mixing bowls, and more. SEE THEM HERE!

Why 'Burn' The Curry Powder?

Why toast or "burn" your Jamaican curry powder, you ask? Well, it's all about unlocking those deep, rich flavors! Heating the spices in the curry powder just a tad before using them intensifies their aroma, taste + flavor, giving your dish that extra punch of authentic Jamaican flavor. Plus this step helps to avoid digestive issues. Trust me, it's a game-changer!

What is the Difference between Curry and Jamaican Curry?

The main difference between curry and Jamaican curry is that Jamaican curry is made with actual curry powder. Despite the newest variations of Indian curries, traditionally, it's usually made as a sauce base and consists of a blend of coconut milk, tomatoes, fresh herbs, and spices.

What Type Of Shirmp Is Best?

When selecting shrimp for this recipe, I suggest going for jumbo or large shrimp. These sizes strike a balance between being substantial enough to provide a satisfying bite and not too overwhelming.

Can I Use Frozen Shrimp?

Yes! While it may sound counterintuitive, using frozen and thawed, shrimp can actually be advantageous. Opting for frozen shrimp allows you to have more control over the quality and timing of your meal preparation. It's like having a secret stash of deliciousness in your freezer, ready to be transformed into a scrumptious meal whenever you desire an easy weeknight dinner.

Do You Eat The Skin/Tails On Shrimp?

Yes, you can if desired! The shrimp shells/tails are cooked until tender and are infused with seasonings and spice, which make it truly easy and delicious to eat as a whole. Of course, if preferred, you can always remove the shells.

What To Serve With Jamaican Shrimp Curry Recipe?

Usually, Jamaican curry chicken comes served with a side of basmati white rice along with cooked veggies or fried plantain. I've enjoyed my curry shrimp with a side of brown rice, coconut rice, mashed potatoes, fried dumplings or sautéed veggies for a healthier twist. It's definitely up to you---even serving it with a side of orzo is also a thing. Just have fun with it----neutral sides work best!

Can I Use Chicken Instead Of Shrimp?

Yes, you can absolutely use chicken instead of shrimp! Just keep in mind that there are a few more steps involved in marinating and cooking chicken. For a detailed guide, check out my Authentic Jamaican Chicken Curry recipe.

How To Avoid Mushy Rice?

The key to avoiding mushy, sticky rice? Don't skip the rinsing step! Rinse your rice under cold water using a fine mesh strainer until the water runs almost clear. Give it a good stir or swish it around in a bowl of water, dumping out the starchy water until it's nearly clear. This simple step makes all the difference!

Jamaican Curry Shrimp + White Rice Q + A's

More Jamaican Recipes That You'll Love!

Do you love Jamaican Curry Shrimp with White Rice and want to try more Jamaican cuisine? Here are some reader faves!

• Plant-based Jamaican Oxtail
• Vegan Jamaican Power Bowl
• Creamy Jamaican Shrimp Pasta Skillet
• Jamaican-inspired Banana Bread Baked Oatmeal
• Jerk Salmon Tacos 
• Jamaican Chicken Soup
• Baked Jamaican Jerk Chicken Salad

MADE OUR RECIPE(S)?

If you tried Jamaican Curry Shrimp with White Rice recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram  and hashtag it #orchidsandsweettea! I love hearing from you!

Jamaican Curry Shrimp with White Rice

January 7, 2025 •

By Shanika

No ratings yet

Get ready to add some island flair to your dinner table with this mouthwatering Jamaican Curry Shrimp and White Rice recipe! Packed with Caribbean spices and vibrant flavors, it's a dish that's sure to spice up your mealtime routine. With tender shrimp in a rich curry sauce served over fluffy white rice, it's a delicious taste of Jamaica right in your own kitchen. Completely Dairy-free + Gluten-free.

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Total Time: 35 minutes mins

Serves: 2 servings

Units:

US Customary|Metric

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Ingredients

CURRY SHRIMP:

• 1 lb. wild-caught jumbo shrimp, deveined
• 1 teaspoon sea salt
• 1-2 tsps On Everything All-Purpose Blend (You can purchase my On Everything All-Purpose Blend for authentic flavor or make your own blend----See Notes)
• 1 teaspoon Jamaican Green Seasoning
• 2 Tbsps Extra virgin olive oil + 2 Tbsps
• ½ onion, chopped
• 3 garlic cloves, minced
• 2 medium bell pepper, chopped
• 2 roma tomatoes, chopped (You can sub with 1 tablespoon ketchup)
• 1 scotch bonnet pepper, minced
• 1 teaspoon fresh minced ginger
• 4 fresh thyme sprigs
• 1 (14 oz) can full-fat coconut milk
• 2 ½ Tbsps Jamaican curry powder
• ¼ cup organic vegetable stock or water
• ½ teaspoon ground allspice
• ½ teaspoon red pepper flakes
• Sea salt + black pepper, to taste
• Jamaican pepper sauce, optional (You can make my Jamaican Scotch Bonnet Pepper Sauce, if desired)

WHITE RICE:

• 1-2 cups cooked basmati rice

Instructions

MARINATE THE SHRIMP:

• In a bowl, add your freshly cleaned + rinsed shrimp along with Green Seasoning, salt and All-Purpose Blend, mixing everything together until shrimp is fully coated. Let it sit for 5-10 minutes to marinate.

SAUTE/SEAR THE SHRIMP:

• In a medium 10-inch deep skillet over medium-high heat, add the olive oil. Once heated, add in the shrimp and cook on both sides (about 3-4 minutes), until pink and cooked through. Set aside unto a plate.

BURN THE CURRY POWDER:

• If using authentic Jamaican curry powder, it's super important to first "burn" your powder. SEE NOTES FOR MORE.
• In the same deep skillet or pot over medium-high heat, add another 2 Tbsps olive oil and once fully heated, add curry powder. Stir curry powder in oil and let it sit until it becomes a dark brown and becomes fragrant, about 2-3 minutes.

TO MAKE THE CURRY SAUCE:

• Add the chopped onions, minced garlic, ginger, scotch bonnet peppers, and bell peppers, sautéing until fragrant and tender, about 3-4 minutes. Add the chopped tomatoes, allspice, red pepper flakes, salt, and black pepper, stirring until combined.
• Pour in the coconut milk, veggie stock/broth, and pepper sauce, stirring until combined. Let the mixture boil for a minute or so before adding the shrimp and thyme sprigs, stirring to incorporate. Reduce the heat to medium-low and cook for about 10-15 minutes or until sauce thickens, stirring occasionally. Remove from heat once done. NOTE: The sauce should be thick, but with a good amount of gravy for the side dish (aka rice).
• To serve, enjoy the curry shrimp with your favorite side (i.e. rice, veggies, etc.). Garnish with a bit of chopped scallion and/or sprinkles of red pepper flakes, if desired.
• Bon Appétit!

Tips & Tricks

• STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To reheat, you can do this easily in the microwave or over the stovetop (adding ½ cup or so of veggie stock if needed) until warmed through and saucy.
• TURMERIC: You can add 1 teaspoon of turmeric to the curry sauce, if desired. While adding turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.
• JAMAICAN SEASONINGS: If authentic Jamaican seasonings (i.e. Green seasoning, curry powder, Flavo Rice, etc.) aren't readily available near you, they are available for purchase on my Amazon Shop. Otherwise, substitute with your favorite brand. 
• BURNING THE CURRY POWDER: When using Jamaican curry powder, it's important to burn the powder first to avoid digestive issues for some people because of it's potency. In addition, the "burning" process releases better flavor + color.
• GLUTEN-FREE OPTION: Ensure that all ingredients are GF-certified. 
• SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
• HOMEMADE ALL-PURPOSE BLEND: 1 teaspoon sea salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, + 1 teaspoon dried parsley. DOUBLE THE INGREDIENTS FOR MORE!

Nutrition

Calories: 191kcal | Carbohydrates: 41g | Protein: 6g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1184mg | Potassium: 528mg | Fiber: 7g | Sugar: 7g | Vitamin A: 4100IU | Vitamin C: 167mg | Calcium: 87mg | Iron: 4mg

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