Ingredients
Shrimp Marinade
- 650 g of large shrimp, cleaned and deveined
- 2 tbsp Jamaican curry powder
- 1 tbsp green sauce
- Salt to taste
- Pepper to taste
Curry Sauce
- A splash of oil (vegetable or coconut oil)
- 1 onion, chopped
- 1 scotch bonnet pepper, whole
- 2 garlic cloves, minced
- 1 medium red capsicum pepper, sliced
- 1 medium yellow capsicum pepper, sliced
- 1 medium green capsicum pepper, sliced
- 2 tbsp Jamaican curry powder
- 1 can (400 ml) coconut milk
- ¼ tsp dried thyme or 3 sprigs fresh thyme
- Salt to taste
- Pepper to taste
- Fresh chilies, to garnish
- Roughly chopped parsley, to garnish
To Serve
- White rice
- Plantain
Instructions
- Marinate the Shrimp: In a medium bowl, combine the cleaned and deveined shrimp with 2 tablespoons of Jamaican curry powder, 1 tablespoon of green sauce, salt, and pepper to taste. Rub the seasoning into the shrimp thoroughly, then cover and refrigerate until ready to cook.
- Prepare the Aromatics: Heat a splash of oil in a saucepan over medium heat. Add the chopped onions, minced garlic, and whole scotch bonnet pepper. Cook for a few minutes until the onions soften and become translucent, allowing the heat from the scotch bonnet to infuse the oil.
- Cook the Peppers and Curry Powder: Add the sliced red, yellow, and green capsicum peppers to the saucepan. Cook for 2-3 minutes until slightly tender. Stir in 2 tablespoons of Jamaican curry powder and cook while stirring for about 1 minute to toast the spices and enhance their flavor.
- Add Coconut Milk and Simmer: Pour the can of coconut milk into the saucepan. Add dried thyme or fresh thyme sprigs, along with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low-medium and simmer gently for 5-7 minutes to allow flavors to meld and the sauce to start thickening.
- Cook the Shrimp: Add the marinated shrimp to the simmering curry sauce, stirring well to coat them evenly. Cook the shrimp on each side for about 5-7 minutes or until they turn opaque and are cooked through. Continue to cook the curry on low heat for an additional 5-7 minutes until the sauce thickens to your desired consistency.
- Finish and Serve: Once cooked, remove from heat and discard the scotch bonnet if you prefer less heat. Garnish the curry with fresh chilies and roughly chopped parsley for color and extra flavor. Serve hot alongside fluffy white rice and fried or baked plantains for a delicious, authentic Jamaican meal.
Notes
- Be cautious with the scotch bonnet pepper as it is very spicy. You can remove it after cooking if you want milder heat.
- Adjust the amount of curry powder according to your taste preference for spice and flavor intensity.
- Using fresh thyme sprigs will provide a more aromatic flavor but dried thyme is a convenient substitute.
- This dish pairs perfectly with steamed white rice and fried plantains for a well-rounded meal.
- For a thicker sauce, allow the curry to simmer uncovered for a few extra minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican