Jamaican Curry Shrimp (26-Minute Coconut Curry)

By Jenna Brooks · Published October 5, 2026 · 3 Comments

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Juicy shrimp simmered in a coconut curry sauce with thyme, allspice and a whole Scotch bonnet. Twenty-six minutes, one pan, lots of rice.

My friend Tanya, who I met in the pickup line at school, grew up in Kingston. One rainy Thursday she invited us over and served this curry shrimp with a big pot of rice and peas. I have been chasing that flavor ever since, and this is my weeknight version, with her blessing.

The trick is to toast the curry powder in the oil before anything else goes in. It wakes up the spices and turns the sauce that deep golden color. A whole Scotch bonnet pepper simmers in the sauce for flavor without too much heat. Just don't let it burst, and fish it out before serving.

Why you'll love this curry shrimp

• Twenty-six minutes from cutting board to table.
• One pan and a pot of rice.
• Big flavor without being too spicy for kids.

Ingredient notes

Shrimp

Large shrimp (21 to 25 per pound), peeled and deveined. Frozen is great, just thaw and pat dry.

Jamaican curry powder

It has more allspice and turmeric than other blends. Any curry powder works, but look for a Jamaican one in the international aisle.

Scotch bonnet

Left whole, it adds fruity flavor and gentle heat. Swap in a habanero, or skip it for very sensitive eaters.

See the recipe card below for the full ingredient amounts.

More quick seafood dinners

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Jamaican Curry Shrimp

★★★★★ 4.9 from 241 votes

Jamaican curry shrimp in a coconut milk sauce with thyme, allspice and Scotch bonnet. A one-pan dinner ready in 26 minutes.

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Prep Time

10 mins

Cook Time

16 mins

Total Time

26 mins

Servings

5

Course

Dinner

Cuisine

Jamaican

Author

Jenna Brooks

Ingredients

• 2 lb large shrimp, peeled and deveined
• 2 tablespoons Jamaican curry powder, divided
• 1 teaspoon kosher salt
• 2 tablespoons vegetable oil
• 1 onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 4 sprigs fresh thyme (or 1 teaspoon dried)
• ½ teaspoon ground allspice
• 1 (13.5 oz) can coconut milk
• 1 whole Scotch bonnet pepper
• 2 green onions, sliced
• Cooked rice, for serving

Instructions

1. Toss the shrimp with 1 tablespoon of the curry powder and the salt. Set aside.
2. Heat the oil in a large skillet over medium. Add the remaining curry powder and stir for 30 seconds until fragrant.
3. Add the onion and bell pepper and cook 4 minutes, until softened. Stir in the garlic, ginger, thyme and allspice and cook 1 minute more.
4. Pour in the coconut milk, add the whole Scotch bonnet and simmer 5 minutes, until slightly thickened.
5. Add the shrimp and simmer 3 to 4 minutes, stirring once, until they curl and are opaque all the way through when you cut one in half. Remove the Scotch bonnet and thyme stems.
6. Sprinkle with green onions and serve hot over rice.

Notes

• Don't let the Scotch bonnet burst unless you want serious heat.
• Leftovers keep 2 days in the fridge. Reheat gently until steaming hot.

Nutrition

354 kcal per serving, without rice (estimate). Nutrition is calculated automatically and is only an estimate.