Jamaican Shrimp Curry
This recipe is a take on the traditional Jamaican Curry Chicken dish. Made with shrimp as the protein, Jamaican curry powder, potatoes, scotch bonnet pepper and coconut milk. The shrimp are initially marinated with a mix of turmeric, garlic and vinegar, and later poached in the curry sauce. Is your mouth watering yet? This Jamaican Shrimp Curry is a great dish to serve with a side of fluffy rice and fried sweet plantains for an ideal macro-friendly recipe.
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Jamaican Shrimp Curry Recipe Tips:
+ You can easily swap the Jamaican curry for regular curry and the scotch bonnet pepper for a habanero pepper, although those two ingredients are what makes this similar to the traditional recipe.
+ Chicken is the traditional protein in this recipe, so feel free to swap it out if you prefer that over shrimp.
Jamaican Shrimp Curry
Ingredients
Marinade
- 1 lb shrimp, peeled and cleaned
- 1 tsp turmeric
- 1/4 tsp ground pepper
- 1/2 tsp salt
- 1 tsp garlic powder
- 2 tsp white vinegar
- 1 1/2 tsp olive oil
Curry
- 2 tbsp vegetable oil
- 1 tsp minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, minced
- 1/2 tbsp Jamaican Curry Powder, or regular curry powder
- 9 oz Russet potatoes, diced
- 1 scotch bonnet pepper, or habanero pepper
- 3 sprigs fresh thyme
- 1/2 cup chicken broth
- 13 oz can coconut milk
- 1 1/2 tbsp cornstarch
- 1/2 tsp salt
Instructions
- In a medium sized bowl marinate the shrimp with turmeric, black pepper, salt, garlic powder, vinegar and olive oil. Rest in the fridge for 30 min to 1 hour.
- In a large saucepan, heat the vegetable oil. Add the finely minced ginger, garlic and onion, sweat until the ingredients are soft and have reduced, about 3-4 minutes. Then, add the Jamaican curry powder and cook for 1-2 minutes to activate the spices. Incorporate the diced potatoes and sauteé until the edges become translucent. Add the scotch bonnet, thyme sprigs, chicken stock and coconut milk, once the liquid begins to boil, allow to simmer for 10 minutes.
- Mix the cornstarch with a couple of tablespoons of cold water and incorporate it into the sauce along with the salt. Cook until the sauce boils and thickens, then add the shrimp and poach in the sauce until they are cooked and have a nice pink color (about 4-5 minutes on medium heat).
- Serve Jamaican Shrimp Curry with a side of rice and fried sweet plantains.
