Authentic Jamaican Curry Shrimp

Prep Time: 5 minutes
Marinating Time: 5 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4

Ingredients

For the Shrimp

• 2 lbs large shrimp, peeled and deveined

• 1 tablespoon Betapac Curry Powder

• 2 teaspoons Maggi All Purpose Seasoning

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 2 cloves garlic, minced

• 2 teaspoons fresh ginger, minced

• 4–5 sprigs fresh thyme

• 1 scallion, chopped

• 1 tablespoon vegetable oil

For the Curry

• 2 tablespoons vegetable oil

• 1 tablespoons Betapac Curry Powder

• 1 bell pepper, sliced

• 3–4 cloves garlic, minced

• 1 tablespoon fresh ginger, minced

• 1 Scotch bonnet pepper (whole for mild heat or chopped for extra spice)

• 1 packet Grace Coconut Milk Powder (50g)

• ½ cup hot water (to dissolve the coconut milk powder)

• ¼ cup hot water (optional, for a thinner sauce)

• 2 sprigs fresh thyme

Instructions

1. Marinate the Shrimp

In a medium bowl, combine:

• Betapac Curry Powder

• Maggi All Purpose Seasoning

• Garlic powder

• Onion powder

• Garlic

• Ginger

• Thyme

• Scallion

• Vegetable oil

Add the shrimp and toss until evenly coated.

Cover and marinate for 5 minutes.

2. Prepare the Coconut Milk

In a small bowl, dissolve 1 packet of Grace Coconut Milk Powder in ½ cup hot water. Stir until smooth and set aside.

3. Toast the Curry

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.

Add:

• 1 tablespoons Betapac Curry Powder

• Minced garlic

Stir continuously for 2–3 minutes until the curry becomes fragrant and slightly darker in color. This traditional Jamaican technique removes the raw curry taste and develops a rich, bold flavor.

4. Build the Curry

Add:

• Bell pepper

• Ginger

• Scotch bonnet pepper

• Fresh thyme

Cook for 2–3 minutes, allowing the vegetables to soften slightly while still keeping a little crunch.

5. Cook the Shrimp

Add the marinated shrimp to the skillet.

Cook for 2–3 minutes, stirring gently until the shrimp begin to turn pink.

Pour in the prepared coconut milk.

If you prefer a thinner gravy, stir in up to ¼ cup hot water.

Allow everything to simmer for 3–4 minutes, just until the shrimp are fully cooked.

Do not overcook the shrimp, as they can become tough and rubbery.

6. Serve

Remove the whole Scotch bonnet pepper before serving if you prefer a mild curry.

Serve hot and enjoy.

Serving Suggestions

Serve with:

• White Rice

• Jamaican Rice and Peas

• Roti

• Fried Plantains

• Steamed Vegetables

Yaad Pantry Tip

The secret to authentic Jamaican Curry Shrimp is to toast the Betapac Curry Powder in oil before adding the shrimp. This develops the rich, bold curry flavor that makes Jamaican curry dishes so distinctive.

Pro Tips

• Shrimp cooks very quickly, so avoid overcooking to keep it tender and juicy.

• Dissolve the Grace Coconut Milk Powder completely before adding it to the skillet for a smooth, creamy sauce.

• Leave the Scotch bonnet pepper whole if you want authentic flavor without too much heat.

• If you prefer a thicker curry sauce, omit the extra ¼ cup of hot water.

Recipe Notes

• Betapac Curry Powder delivers an authentic Jamaican curry flavor.

• Grace Coconut Milk Powder creates a rich, creamy sauce while being convenient to keep in your pantry.

• This curry shrimp is best served immediately while the shrimp are tender and the sauce is silky.