Jamaican Curry Shrimp With Coconut Milk
Jamaican Curry Shrimp with Coconut Milk is an explosion of exotic flavors that will take your taste buds on a tropical vacation! The succulent shrimp bathed in a rich and creamy coconut milk sauce, infused with the bold spices of Jamaican curry, is a match made in seafood heaven. If you have time, don't skip the shrimp stock! It really adds another dimension to this dish that will make the dish unforgettable.
Ingredients
Marinated Shrimp
- 2 lbs brown shrimp or jumbo shrimp, shell on
- 1 tbsp baking soda (optional but highly recommended)
- 2 tbsp lime juice
- ½ tsp each of onion powder, garlic powder, black pepper, cayenne pepper
Curry Sauce
- 2 tbsp olive oil
- 1 small onion, diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 1 tsp salt
- 2 tbsp chopped fresh thyme
- 2 tbsp tomato paste
- 2 tbsp Jamaican curry powder
- 1 small scotch bonnet pepper, finely chopped
- 1 can coconut milk
- 1 large potato, peeled and diced
- 2 roma tomatoes, seeded and chopped
- Hot cooked rice, to serve
- Chopped cilantro, to serve
Coconut Shrimp Stock
- Shells from the peeled shrimp
- 1 cup coconut water
- 1 small knob of ginger, peeled and sliced
- 1 bay leaf
Instructions
Marinate The Shrimp
- In a large bowl, rinse the shrimp under cold water and drain. Fill the bowl with a fresh round of cold water and add the baking soda.
- Gently scrub the shrimp in the baking soda water and then drain. This will clean the shrimp really well. Rinse the shrimp 2-3 times with fresh water and then peel, setting aside the shells.
- Season shrimp with the lime juice, onion powder, garlic powder, cayenne pepper and black pepper. Mix to combine then cover with plastic wrap and refrigerate until ready to cook.
Making The Shrimp Stock
- In a small pot, heat the reserved shrimp shells, coconut water, bay leaf and ginger over a medium heat until simmering.
- Simmer for 5 minutes then turn off the heat and let the stock steep for 20 minutes to deepen the flavor. Strain into a container.
Making The Shrimp Curry
- In a large skillet, heat the oil over medium-high heat until shimmering. Add the onion, bell peppers, salt and thyme. Cook until soft, about 5 minutes.
- Add in the tomato paste and cook until it turns a deep brick red, then add the curry powder and scotch bonnet pepper.
- Add the coconut milk, shrimp stock and potatoes. Simmer for 10 minutes or until the potato chunks are cooked through.
- Fold in the seasoned shrimp and chopped tomatoes and simmer for another 5 minutes or until the shrimp turn pink. Be careful not to overcook the shrimp as they will become tough.
- Serve over hot white rice and garnish with chopped cilantro.
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