Jamaican curry shrimp brings a bold, tropical flavour from coconut milk, curry powder, garlic and peppers. And of course, we can’t forget the delicious and juicy shrimp. this Appetizing stew It’s packed with flavors, but surprisingly easy.
I know this dish looks exotic and complicated, but it may scare some people, but honestly, it’s not one of them. The large, juicy shrimp, simmered in a hearty sauce filled with garlic, thyme, ginger and curry powder, is pure yum!!!
Speaking of curry, if you’re not making my amazing, easy curry powder, you’re missing out. Store-purchased curry powder pales in comparison to homemade ones. Take some time to try it out and let us know what you think.
The secret of Jamaican curry shrimp
In addition to the perfect curry powder, coconut milk gives this dish a unique flavour. Anyone who has tried Thai curry knows what I’m talking about. Additionally, you can place this Jamaican curry shrimp on the table and get it in about 30 minutes, including the PREP. Your family will become a happy camper van with lots of happiness.
How to make Jamaican curry shrimp
- Saute Onion, garlic, thyme and curry powder for 2-3 minutes. If you want to use it, add a scotch bonnet pepper.
- base – Add tomato paste, peppers, green onions, coconut milk and soup and bring to a boil. Simmer for 7-10 minutes, toss the shrimp, and cook for another 3-5 minutes.
- Adjust For salt, pepper and thickness. Please add it Jamaican peas and rice And vegetables.
Recipe Tips
- If the shrimp aren’t yours, you can make curry chicken with your breasts and thighs.
- use Full fat coconut milk For the best shrimp curry. Or even better, make it super fast for yourself.
- Curry and stew can burn quickly, so stir frequently and lower the heat for non-burning stews.
- For even more flavorful shrimp, fry them in butter and add them to the stew at the end of cooking time. Mix and serve.
Makeup and rest
Cooking shrimp is easy so I follow the recipe until it comes in. Chill the stew and store in the fridge until the next day. While the stew is reheating, add the shrimp and simmer until it is complete. Enjoy a quick and easy meal.
You can store remaining Jamaican curry shrimp in the fridge for 3-4 days or in the freezer for 3 months. Gently reheat in a low pot in a pot until it starts to simmer.
FAQ
They have some of the same ingredients, but they are different. Turmeric gives this Jamaican all-purpose seasoning a distinctive yellowness. The most important difference is that Jamaicans toast the spices, releasing more deliciousness and adding a pleasant toasted flavour.
It usually takes 4-6 minutes depending on the size and cooking method. If you are using small shrimp, start checking for about 3 minutes.
You can absolutely do it. Add 1-2 minutes to cooking time and you can do it.
Perfect pairing for Jamaican curry shrimp
This recipe is excellent with Jamaican pigeon peas and rice or rice and beans. A simple coconut rice turns this into a tropical good. Broccoli, a side salad, or whatever suits your mood, a vegetable on the side.
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This blog post was first published in May 2016 and updated with new tips, fresh photos and videos
