Jamaican Curry Shrimp with White Rice

Up close shot of curry shrimp with a wooden spoon.

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Jamaican Curry Shrimp with White Rice

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 Time15

Cook Time20

Total Time35

Course: Main Course

Keyword: basmati, curry, dinner, easy, family-friendly, Jamaican, lunch, rice, shrimp, spicy, stovetop, weeknight, weeknight meals

Servings: servings

Calories: 191kcal

Author: Shanika

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

US Customary - Metric

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!

Notes

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!

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