Description
A quick and flavorful Spicy Jamaican Shrimp Curry perfect for weeknight dinners.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 bell pepper (red or green), diced
- 1 can (14 ounces) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon allspice
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
- Add the diced bell pepper and cook for another 2-3 minutes until softened.
- Sprinkle in the curry powder, allspice, paprika, and cayenne pepper. Stir well to coat the vegetables and cook for about 1 minute.
- Pour in the coconut milk, soy sauce, and lime juice. Stir to combine and bring the mixture to a gentle simmer.
- Add the shrimp to the skillet, stirring to coat them in the sauce. Cook for 5-7 minutes, or until the shrimp are pink and cooked through. Season with salt and pepper to taste.
- Serve the curry over cooked rice and garnish with fresh cilantro.
Notes
- For a vegetarian version, substitute shrimp with chickpeas or tofu.
- Add chopped vegetables like spinach or zucchini for extra nutrition and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg