Caribbean Style Curry Shrimp

Caribbean Style Curry Shrimp


  • 1 lb shrimp
  • 1 tablespoon curry powder
  • 2 scallions
  • ½ scotch bonnet pepper
  • 1 tomato
  • 1 onion
  • 3 cloves garlic
  • 1 teaspoon thyme
  • ¾ teaspoon salt
  • 2 tablespoon vegetable oil
  • ¼ bell pepper
  • 4 tablespoon water
  • ¼ teaspoon black pepper
  • 2 tablespoon lime or lemon juice


  1. Remove the outer shell of the shrimp and devein them. Squeeze the lime or lemon juice over the shrimp, give it a good stir, then rinse with cool water. Drain and get ready to season so it can marinate.
  2. Chop the scallion, thyme, onion, peppers, tomato and garlic. In a large bowl add the clean shrimp with salt, black pepper, chopped scotch bonnet and bell peppers, thyme and scallions. Give it a good stir and allow it to marinate for at least 20 minutes.
  3. In a large sauce pan, heat the oil over a med/high heat, then add the sliced onions and garlic. Allow that to cook on a med heat for about 3-4 minutes or until they get soft and edges start going golden. Add the curry powder, stirring for a couple minutes until the flavours are released. Turn the heat down slightly to allow the powder to heat for 2-3 minutes.
  4. Once hot, slowly add the water to start making a curry paste. Bring to a boil, then reduce heat to a gentle simmer. After about 4 minutes, turn up the heat to burn off the excess water, forming a paste.
  5. After 30 minutes add curry powder, nutmeg, thyme or bay leaf and let simmer for another 30 minutes. Taste periodically to see if you need salt or pepper.
  6. Once the shrimp has cooked through (the colour has changed and starts to curl), let simmer and serve!


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