Jamaican Curry Shrimp
Servings
4
servingsTotal time
45
minutesIngredients
freshly minced cilantro, for garnish
white rice, to serve
- Shrimp Marinade
2 lb shrimp, peeled and deveined
1 tbsp curry powder
1 tbsp salt
2 tsp ground allspice
1 tsp fresh thyme
1 tsp black pepper
- Curry
8 tbsp neutral oil
1 yellow onion, thinly sliced
2 tbsp curry powder
1 habanero pepper, minced
4 garlic cloves, sliced
2 scallions, sliced
4 sprigs fresh thyme
2, 13.5 oz cans of coconut milk
1 tsp salt
Directions
- Prepare the shrimp marinade by combining all the ingredients in a large bowl and setting aside.
- Add 6 tbsp of oil to a large skillet, set over medium/medium-high heat.
- Fry the shrimp until it is 75% cooked, about 1-2 minutes.
- Add the onions and cook until softened.
- Stir in the curry powder, then add the habanero pepper, garlic, scallions, and thyme. Cook for 1 minute.
- Add the coconut milk and salt and stir until everything is combined.
- Simmer uncovered for 15 minutes.
- Add back in the shrimp and cook for 2 minutes.
- Garnish with cilantro and serve with white rice