Jamaican Curry Shrimp
A quick and easy weeknight dish featuring tender shrimp in a creamy coconut curry sauce, perfect for family dinners or meal prep.
Ingredients
Main Ingredients
- 1 pound shrimp, peeled and deveined Frozen shrimp works well if thawed and patted dry.
- 2 tablespoons curry powder Jamaican curry powder preferred for best flavor.
- 1 onion, chopped Onion, garlic, and ginger form the flavor base.
- 2 cloves garlic, minced Jarred minced garlic is acceptable.
- 1 teaspoon ginger, grated Fresh ginger adds depth of flavor.
- 1 can (14 oz) coconut milk Full fat for richness or light for a leaner option.
- 1 tablespoon olive oil
- Salt and pepper to taste Adjust to preference.
- Fresh cilantro for garnish Optional; can substitute with green onions.
Instructions
Cooking
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion, garlic, and ginger. Sauté until softened.
- Stir in the curry powder and cook for 1 minute until fragrant.
- Add the bell pepper and shrimp, cooking until the shrimp turns pink.
- Pour in the coconut milk and season with salt and pepper. Simmer for 5-7 minutes.
- Garnish with fresh cilantro before serving. Enjoy with rice or bread.
Notes
Let the curry cool before storing in containers for meal prep. Reheat gently and add water or coconut milk if the sauce thickens too much. For a spicier dish, add more curry powder or crushed red pepper while simmering.