When I think about comfort food, I think about my mother standing over a steaming Dutch pot, the smell of curry thick in the air, the soft bubbling sound of shrimp and potatoes dancing together in a rich, golden gravy. That’s Jamaican coconut curry shrimp to me.
I grew up watching my mother make this dish. Honestly, I’ve tried to keep this recipe as true as possible to what I remember her doing—with just a few quiet evolutions along the way.
Things like blooming the curry powder in hot oil, building a paste with the aromatics before adding the broth, finishing with a pat of butter for that silky, velvety touch—those weren’t in her original method.
Those are the techniques I picked up over the years, from cooking with friends from every corner of the world during my time in the military, from tasting and tweaking in my own kitchen, and from my stubborn desire to make a good thing just a little greater.
But the soul of this Jamaican curry shrimp with coconut milk?
That belongs to her.
It always will.
Why This Jamaican Coconut Curry Shrimp Recipe Belongs in Your Kitchen
This isn’t just a quick weeknight meal (although it absolutely is). It’s the kind of dish that makes your whole house smell like home and your kids put their phones down and come peek into the kitchen.
The kind of dish that reminds you why we cook in the first place.
It’s fast, flavorful, and comes together in about 30 minutes. Jamaican Coconut Curry Shrimp is flexible. You can use frozen shrimp, pantry staples, and whatever broth you have on hand.
It’s family-tested and toddler-approved. My daughter loves her Caribbean foods—especially her curry shrimp. (Plantains? Still a work in progress.)
What You’ll Need to Make Jamaican Curry Shrimp with Coconut Milk
Shrimp:
Fresh or thawed. Shrimp is forgiving and quick-cooking—perfect for busy nights.
BETAPAC Jamaican Curry Powder:
No substitutes. No exceptions.
Curry powder is not turmeric.
Curry powder is a blend of spices. Turmeric is just one ingredient inside it. If you’re making curry, you need real Jamaican curry powder like BETAPAC.
Aromatics:
Onion, garlic, and scallion form the foundation of the flavor paste that makes this dish unforgettable.
Potatoes:
Diced small—no bigger than a quarter—so they cook quickly and soak up all that glorious curry gravy.
Broth:
Vegetable, seafood, or chicken broth all work well.
We use broth once to cover the potatoes; if you need more liquid later, you add water, not more broth. (Gravy girls know the rules.)
Seasonings:
Adobo, garlic powder, onion powder, turmeric, cumin, and pimento (allspice) get toasted and worked into the paste for layers of flavor.
Coconut Milk:
Full-fat only, added right before finishing for a mellow, creamy hug of a sauce.
Butter:
A final swirl to make it velvety, lush, and worth every bite.
Fresh or dried thyme:
Because every Jamaican kitchen has thyme somewhere close to the stove.
Ingredient Notes and Tips
- No curry powder? No curry. Period. Don’t try to use turmeric alone—it’s not the same thing.
- Potatoes: I use whatever’s on hand—Yukon gold, red, or russet—but keep your dice small so everything cooks evenly with the shrimp.
- Broth Choices: I’ve used all three: vegetable, seafood, and chicken. They all work because once that coconut milk hits the pot, everything fuses into curry greatness.
How I Serve My Jamaican Coconut Curry Shrimp
- White rice (cooked in my Aroma Rice Cooker) to soak up all the glorious gravy.
- Steamed green beans, corn, and red bell pepper tossed with a little butter and salt—simple, colorful, toddler-approved.
- A chilled Reggae Kola Champagne soda because I believe in nostalgia with my dinner.
- And for dessert? Bread Pudding. (Because life is about balance.)
My daughter ate every bite of her rice and veggies with her shrimp—even if plantains are still on the “maybe” list.
A Little Gravy Girl Confession
Before anybody says anything—
I know there’s a lot of sauce.
That’s not an accident.
I’m a gravy girl. I was born with the gravy gene (thanks, Dad).
If my plate isn’t swimming in rich, flavorful sauce, it’s not right.
When I make Jamaican coconut curry shrimp, I make sure the shrimp are swimming just beneath the surface in a beautiful golden gravy, soft potatoes tucked in between, everything waiting for you to scoop it up over a mound of fluffy white rice.
If You Loved This…
If you loved this Jamaican coconut curry shrimp recipe, you have to try my Jamaican Curry Chicken with Potatoes.
It’s the same soul-hugging flavors, just with hearty, tender chicken instead of shrimp—and it’s perfect for slow Sundays or whenever you need that extra level of cozy.
And don’t forget—you can find this recipe and more inside my Ultimate Guide to Jamaican Recipes and Cooking right here on Camille’s Comforting Cuisine.
We’re all about keeping the island in your kitchen and the comfort on your plate.
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Jamaican Coconut Curry Shrimp
4
servings30
minutes40
minutes0
minutesKeep the screen of your device on
Ingredients
2 pounds raw shrimp, peeled and deveined
2 tablespoons BETAPAC Jamaican curry powder
½ teaspoon adobo seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon turmeric
¼ teaspoon cumin
½ teaspoon ground allspice (pimento)
2 medium potatoes, peeled and diced small (no larger than a quarter)
1 cup full-fat coconut milk
½ small onion, finely chopped
2 cloves garlic, minced
1 scallion, bottom half chopped (top half reserved for garnish)
1 Scotch bonnet pepper (optional, or ½ teaspoon Scotch bonnet pepper powder)
2 tablespoons vegetable oil
1 tablespoon butter
1 to 1½ cup vegetable, seafood, or chicken broth
Fresh or dried thyme (a few sprigs)
Salt and black pepper to taste
Directions
- Heat a Dutch pot over medium heat until hot.
- Add vegetable oil and stir in the BETAPAC curry powder. Let it bloom in the hot oil for 1 to 2 minutes until fragrant and golden-orange.
- Add the chopped onion, garlic, and scallion (bottom half) to the pot. Sauté for 2 to 3 minutes until softened and forming a curry-infused paste.
- Clear a space in the pot and add adobo seasoning, garlic powder, onion powder, turmeric, cumin, and allspice. Toast briefly in the dry spot, then stir into the curry paste.
- Pour in the broth, enough to cover the diced potatoes. Stir to combine and bring to a simmer.
- Add the diced potatoes and stir. Ensure the potatoes are covered with the broth. If needed during cooking, add ½ cup to 1 cup of water, but do not add more broth.
- Add a few sprigs of fresh or dried thyme.
- Cover the pot and simmer for 10 to 12 minutes, or until the potatoes are fork-tender.
- Once the potatoes are nearly done, reduce the heat to low.
- Add the shrimp and stir gently for 1 to 2 minutes.
- Pour in the coconut milk and stir. Cover and let the coconut milk melt and smooth into the curry.
- Once the sauce is velvety and combined, stir in the butter to finish.
- Taste and adjust with salt and black pepper as needed. Add a little more coconut milk if the flavor is too intense.
- Serve hot, garnished with reserved scallion tops, over rice or with roti.
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