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Coconut Curry Shrimp

Jamaican Coconut Curry Shrimp

Curry Shrimp in Coconut Milk
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Main Course
Cuisine Jamaican
Servings 4 Servings
Calories 220 kcal


  • Skillet
  • Cutting Board
  • Mixing Bowl
  • Knife
  • Wooden Spoon
  • Measuring Spoons


  • 2 Pound Raw Shrimp Cleaned
  • 1 Small White Onion Sliced
  • 1 Medium Carrot Sliced
  • Scotch Bonnet add based on desired spice level
  • 3 Garlic Cloves chopped
  • 1 Tablespoon Pink Himalayan Salt Optional
  • 1 Teaspoon Smoked Paprika
  • ½ Teaspoon Black Pepper
  • 1 Tablespoon Curry Powder for Cooking
  • 1 Tablespoon Curry Powder for Seasoning
  • 1 Cup Coconut Milk
  • 2 Tablespoons Coconut Oil
  • 1 Stalk Scallion Sliced


  • In a bowl, add cleaned shrimp and season with 1 tablespoon of curry powder, chili flakes, black pepper and salt.
  • Set aside for at least 10 minutes.
  • Place a medium skillet on medium high heat with coconut oil.
  • Once coconut oil is heated, add 1 tablespoon curry powder and minced garlic.The curry powder should begin to get dark in color, do not let it burn.This should take about 30 seconds to 1 minute depending on the power of the flame.
  • Add shrimp, flat, on one side, for 2 minutes then flip.Once flipped, add bell peppers, onions and carrots.
  • Stir in all ingredients to evenly incorporate the spice, vegetables and shrimp.
  • Add coconut milk and bring to a simmer.Simmer on medium heat for about 3 minutes or until the coconut curry sauce becomes creamy.


Keyword Pescatarian, Shrimp Recipe