Jamaican Shrimp Curry
This spicy Jamaican style curry is a fragrant, creamy and flavor packed recipe full of healthy ingredients! Best of all, it’s ready in under 30 minutes.
Learn About Our Colossal Shrimp!
"Colossal shrimp" is a term used to describe very large shrimp. The word "colossal" implies that these shrimps are much larger than the average size. Shrimp can come in a variety of sizes, with the largest species reaching up to 12 inches in length. However, the term "colossal shrimp" is often used by the seafood industry to market and sell particularly large specimens, usually around 10 to 15 count per pound, which are prized for their meatiness and succulence. These shrimps can be used in a variety of dishes, from grilled or boiled shrimp to shrimp scampi or stir-fries.
Here at Sizzlefish, our colossal shrimp are wild caught off the gulf of California. The shrimp is already peeled and deveined. Extra-large shrimp like colossal can be enjoyed as an appetizer or make a protein-packed meal served with a side of vegetables or rice.
What Is Jamaican Curry?
Jamaican curry is a popular dish in Jamaica and other parts of the Caribbean. It is a spicy and flavorful curry often served with rice and peas or roti bread.
To make Jamaican curry, the meat or vegetables are first marinated in curry powder. They are then sautéed with onions, garlic, and peppers, before being simmered in a rich sauce made with coconut milk, chicken or vegetable stock, and additional spices. The dish is typically cooked until the meat is tender and the sauce has thickened, resulting in a delicious and aromatic meal.
Health Benefits Of Curry Powder
The Jamaican curry powder used in this dish is slightly different from Indian curry powder, as it includes more spices such as allspice, ginger, and turmeric, which give it a unique and distinct flavor. Other key ingredients in Jamaican curry include onions, garlic, Scotch bonnet peppers, and thyme. Scotch bonnet peppers can be hard to find, so feel free to substitute with your favorite spicy pepper, from jalapeños to habaneros.
Here are some potential benefits of curry powder:
1. Anti-inflammatory properties: Turmeric, which is often a key ingredient in curry powder, has been shown to have anti-inflammatory properties. Curcumin, a compound found in turmeric, has been studied for its potential to reduce inflammation in the body, which may help reduce the risk of chronic diseases.
2. Digestive health: Some of the spices in curry powder, such as ginger and cumin, have been shown to have digestive benefits. Ginger, for example, has been used for centuries to help reduce nausea and aid digestion.
3.Antioxidants: Some of the spices in curry powder, including turmeric and cinnamon, are high in antioxidants. These compounds help protect the body from damage caused by free radicals, which can contribute to aging and disease.
4.Blood sugar control: Some studies have suggested that the spices in curry powder, such as turmeric and cinnamon, may help regulate blood sugar levels. This could be beneficial for people with diabetes or those at risk of developing the condition.
5.Flavor and enjoyment of food: Lastly, using curry powder to flavor food can be a great way to add variety and interest to meals, which may encourage people to eat more vegetables and other healthy foods. This can help promote overall health and wellness.
Why Serve With Rice And Which Is Best For This Dish?
Rice is served alongside the curry, ideal for soaking up the thick sauce. Jasmine rice is a type of long-grain rice that is primarily grown in Thailand, Cambodia, and Laos. It is known for its fragrant aroma and delicate, slightly sticky texture when cooked. The rice gets its name from the jasmine flower, which it is said to smell like when it is cooked. You can use any rice you prefer with this dish. Brown rice and basmati would also be delicious.
2 packages Sizzlefish colossal shrimp, thawed
2 tbsp neutral cooking oil
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1/2 cup chopped yellow onion
1 scotch bonnet or habanero pepper, seeded and sliced
2 tsp minced garlic
2 tbsp curry powder
1 (14.5 oz) can unsweetened coconut milk
2 tbsp tomato paste
2 sprigs fresh thyme plus extra for serving
1/2 cup cilantro for serving
1 tsp salt
2 cups cooked jasmine rice
Blot shrimp with paper towel to remove excess liquid.
Stir together shrimp and 1 tablespoon of curry powder to season shrimp. Set aside.
Heat oil over medium heat in a large skillet. Add bell pepper, onion, scotch bonnet pepper and garlic. Sauté for 5 minutes stirring occasionally. Add coconut milk, tomato paste, remaining curry powder and thyme sprigs. Reduce heat to low and simmer for 7 minutes.
Remove thyme from curry and discard. Add shrimp to curry and salt. Cook for 4-5 minutes longer, until shrimp is fully cooked.
Serve curry hot with rice, cilantro and lime wedges and extra thyme.
- Serving Size
- 1 Serving
- per serving
- 8 grams
- 20 grams
- 25 grams