Jamaican Curry Shrimp Recipe

What you need

Ingredients

Measured for 4 servings.

• 454 gJumbo Shrimp
• 37.5 gJamaican Curry Powder
• 5 gAll-purpose Seasoning
• 30 mlOlive Oil
• 120 gOnion
• 1 pcs (approx. 119 g)Red Pepper
• 1 pcs (approx. 119 g)Green Pepper
• 15 gRed Chili
• 15 gGarlic
• 380 gUnsweetened Coconut Milk
• 7.5 gTomato Ketchup
• 4 gThyme

Make it

Method

1. 01

   Pat dry 454 g peeled jumbo shrimp and toss with about 15 g of the measured 37.5 g Jamaican curry powder and all 5 g all-purpose seasoning. Slice 120 g onion, the red and green peppers (about 119 g each) and 15 g chilli; finely chop 15 g garlic. Keep seasoned raw shrimp chilled while preparing the vegetables.

2. 02

   Heat 30 ml olive oil in a large skillet over medium heat. Soften onion and peppers for about 4–5 minutes. Add garlic, chilli and the remaining curry powder and stir for about 1 minute until fragrant, without scorching the spices.

3. 03

   Stir in 380 g unsweetened coconut milk, 7.5 g ketchup and 4 g thyme. Simmer gently for 2–3 minutes, then add the shrimp in one layer. Cook about 5–6 minutes, turning once, until the flesh is pearly and opaque throughout; prolonged simmering makes it rubbery.

4. 04

   Taste before adding any other seasoning because the all-purpose mix may contain salt. Divide the shrimp and sauce into 4 portions and serve immediately.