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Curry Shrimp Recipe

Name: Jerks of the Caribbeans Curry Shrimp Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb large shrimp, peeled and deveined; 0.5 tsp Kosher salt; 0.25 tsp ground black pepper; 1 tbsp fresh lime juice; 0.25 tsp turmeric (optional, for color); 2 tbsp vegetable oil or neutral oil; 1 tbsp unsalted butter; 1 cup yellow onion, finely chopped; 3 cloves garlic cloves, minced; 1 tbsp fresh ginger, grated; 1 tsp ground cumin; 1 tsp ground coriander; 2 tbsp curry powder; 1 tsp paprika (sweet or smoked); 0.25 tsp red chili flakes or cayenne (adjust to heat preference); 1 tbsp tomato paste; 0.5 cup canned crushed tomatoes; 1 cup coconut milk (full fat for richness); 0.5 cup low-sodium chicken or vegetable broth; 0.5 cup red bell pepper, thinly sliced; 0.5 cup frozen peas (or fresh); 0.25 cup fresh cilantro, chopped; 1 to taste fresh lime wedges (for serving); 0.25 cup plain yogurt or sour cream (optional, dollop); 4 servings steamed basmati rice or naan

Inspired by Jerks of the Caribbean

Time35m

Serves4

Make Curry Shrimp Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shrimp & Marinade

1 lb large shrimp, peeled and deveined

1/2 tsp Kosher salt

1/4 tsp ground black pepper

1 tbsp Fresh lime juice

1/4 tsp turmeric (optional, for color)

Curry Base

2 tbsp vegetable oil or neutral oil

1 tbsp Unsalted butter

1 cup yellow onion, finely chopped

3 cloves Garlic cloves, minced

1 tbsp Fresh ginger, grated

1 tsp Ground cumin

1 tsp Ground coriander

2 tbsp curry powder

1 tsp paprika (sweet or smoked)

1/4 tsp red chili flakes or cayenne (adjust to heat preference)

Liquids & Creaminess

1 tbsp tomato paste

1/2 cup canned crushed tomatoes

1 cup coconut milk (full fat for richness)

1/2 cup low-sodium chicken or vegetable broth

Vegetables & Finish

1/2 cup red bell pepper, thinly sliced

1/2 cup frozen peas (or fresh)

1/4 cup Fresh cilantro, chopped

1 to taste fresh lime wedges (for serving)

Optional Garnish & Serve

1/4 cup plain yogurt or sour cream (optional, dollop)

4 servings steamed basmati rice or naan

Method

Shrimp & Marinade

Marinate shrimp

Rinse and pat the shrimp dry with paper towels. In a bowl, combine the shrimp with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1 tbsp fresh lime juice and 1/4 tsp turmeric if using. Toss to coat and let sit at room temperature for 10-15 minutes while you prepare the curry base.

Curry Base

Soften aromatics

Heat 2 tbsp vegetable oil and 1 tbsp butter in a large skillet or sauté pan over medium heat. Once shimmering, add the finely chopped onion (about 1 cup). Cook, stirring occasionally, until the onion is soft and translucent, about 6-8 minutes.

Add the minced garlic (3 cloves) and grated ginger (1 tbsp) and cook for 30-45 seconds until fragrant, being careful not to burn.

Stir in the ground cumin (1 tsp), ground coriander (1 tsp), 2 tbsp curry powder, 1 tsp paprika and 1/4 tsp red chili flakes. Cook the spices for 1 minute, stirring constantly, to bloom their flavors.

Liquids & Simmer

Add 1 tbsp tomato paste and 1/2 cup crushed tomatoes to the pan. Stir and cook 1-2 minutes to remove raw tomato taste.

Pour in 1 cup coconut milk and 1/2 cup low-sodium broth. Stir to combine, bring the mixture to a gentle simmer, then reduce heat to low. Let the sauce simmer, uncovered, for 6-8 minutes to thicken slightly and meld flavors.

Vegetables & Shrimp

Add the sliced red bell pepper (1/2 cup) and frozen peas (1/2 cup) to the simmering sauce. Cook 2-3 minutes until the pepper begins to soften and peas are heated through.

Cook shrimp

Increase heat to medium-high. Add the marinated shrimp in a single layer, stirring so each shrimp gets coated in sauce. Cook for 2-3 minutes until shrimp curl and turn opaque. Avoid overcooking—shrimp should be just done.

Finish & Serve

Taste the curry and adjust seasoning as needed with a pinch of salt, more lime juice, or a little sugar if the tomatoes are too acidic. Stir in chopped cilantro (1/4 cup).

If using, add a dollop of plain yogurt or sour cream to mellow heat and swirl it into individual bowls.

Serve the curry shrimp over steamed basmati rice or with warm naan. Garnish with extra cilantro and lime wedges. Total plating and resting time: 2-3 minutes.