Easy Jamaican Curry Shrimp (No Coconut Milk)

Authentic Jamaican Curry Shrimp without coconut milk

This is a light, flavorful, and traditional way to enjoy curry shrimp without the heaviness of coconut milk. It creates a beautiful, natural gravy that pairs perfectly with white rice.

Welcome back to the kitchen! As some of you may know, I’m currently taking things a bit slow as I recover from plantar fibroma surgery. Since I need to stay off my feet as much as possible, I won’t be baking my usual 4lb. Jamaican Christmas Cake this year, though you can still find my step-by-step instructions for it right here ! Also Jamaican sorrel fruit pudding , right here  and Sorrel fruit cake right here 

Instead, I’m focusing on quick, flavorful meals that don't require me to stand over the stove for hours. This Easy Jamaican Curry Shrimp is a lifesaver. It’s authentic, savory, and made without coconut milk, creating a beautiful light gravy that is pure comfort food. If you want a taste of the islands in under 30 minutes, this is the recipe for you!

Recipe Details

  • Servings: 3

  • Prep Time: 15 minutes

  • Cook Time: 10 minutes

  • Total Time: 25 minutes

Ingredients

The Shrimp

  • 1 pack medium-sized shrimp (washed, drained, and patted dry)

  • 1 tsp ground black pepper

  • 1 tsp Old Bay seasoning

  • 1 tsp Maggi All-Purpose seasoning

  • 1 tbsp Indian curry powder

  • A dash of salt

The Aromatics & Gravy

  • 1 tsp vegetable oil

  • 1 tsp Indian curry powder (for "burning" in the oil)

  • 1 stalk scallion, minced

  • ½ small onion, minced

  • Hot pepper (Scotch Bonnet or similar), to suit your tolerance

  • 1 small piece of ginger, minced (optional)

  • 1 clove garlic, minced

  • 1 cup water

  • Salt to taste

Instructions

  1. Season the Shrimp: In a medium bowl, combine the cleaned shrimp with the black pepper, Old Bay, Maggi All-Purpose, 1 tablespoon of curry powder, and a dash of salt. Rub the seasonings all over the shrimp until evenly coated. Cover and set aside to marinate.

  2. Burn the Curry: Place a pot over low heat and add 1 teaspoon of vegetable oil. Add the remaining 1 teaspoon of curry powder to the oil. Let it cook in the oil (burn the curry) for about 2 seconds to release the flavor and color.

  3. Sauté Aromatics: Add the minced garlic, onion, scallion, hot pepper, and ginger to the pot. Sauté for about a minute or so until fragrant.

  4. Create the Gravy: Pour in 1 cup of water and add salt to taste. Cover the pot and allow the seasonings to cook down.

  5. Simmer: Once the water decreases and starts to thicken into a gravy, add the seasoned shrimp to the pot and stir well.

  6. Final Steam: Cover the pot and let it simmer for about 2 minutes. (Shrimp cook very fast!)

  7. Serve: Taste the gravy and adjust the seasoning if needed. Turn off the heat immediately and serve hot over white cooked rice.

Nutritional Value (Per Serving)

  • Calories: 185 kcal

  • Protein: 24g

  • Fat: 4g

  • Carbohydrates: 6g

  • Sodium: 850mg

 

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