Savor the spice: try this jamaican curry shrimp recipe without coconut milk for a burst of flavor

Indulge in the tantalizing flavors of Jamaica with this authentic Jamaican curry shrimp recipe, crafted without coconut milk. This vibrant dish combines tender shrimp with a fragrant blend of aromatic spices, creating a culinary masterpiece that will transport your taste buds to the heart of the Caribbean.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 Scotch bonnet pepper, finely chopped (or 1/2 teaspoon cayenne pepper)
• 1 tablespoon Jamaican curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup vegetable broth
• 1/4 cup chopped fresh cilantro

Instructions

1. Season the Shrimp: In a bowl, combine the shrimp with 1 tablespoon of olive oil, salt, and black pepper. Toss to coat evenly.
2. Sauté the Aromatics: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and Scotch bonnet pepper and cook for another minute, stirring constantly.
3. Add the Spices: Stir in the Jamaican curry powder, cumin, coriander, turmeric, salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices become fragrant.
4. Deglaze with Broth: Pour in the vegetable broth and bring to a simmer. Reduce the heat to low and simmer for 10 minutes, or until the broth has reduced by half.
5. Add the Shrimp: Add the seasoned shrimp to the skillet and cook for 3-4 minutes per side, or until they are opaque and cooked through.
6. Thicken the Sauce: If desired, you can thicken the sauce by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). Bring the sauce to a boil and cook for 1 minute, or until thickened.
7. Garnish and Serve: Remove the skillet from the heat and stir in the fresh cilantro. Serve immediately over rice or with your favorite sides.

Tips for Success

• For a milder curry, use less Scotch bonnet pepper or substitute with a milder chili.
• If you don’t have Jamaican curry powder, you can use a combination of regular curry powder, cumin, coriander, and turmeric.
• Don’t overcook the shrimp, as they will become tough.
• Serve the curry with sides such as rice, roti, or vegetables.

Variations

• Add Vegetables: Enhance the dish by adding chopped carrots, bell peppers, or potatoes to the skillet with the aromatics.
• Use Different Seafood: Substitute shrimp with other seafood options such as fish, scallops, or calamari.
• Make It Gluten-Free: Use gluten-free soy sauce or tamari in place of regular soy sauce.

Health Benefits of Jamaican Curry Shrimp

• Rich in protein and omega-3 fatty acids from the shrimp
• Contains antioxidants from the spices, such as turmeric and cumin
• Provides dietary fiber from the vegetables (if added)

Ending Note: A Culinary Adventure

This Jamaican curry shrimp recipe without coconut milk offers a vibrant and flavorful culinary experience. Its aromatic spices and tender shrimp create a dish that is both satisfying and healthy. Whether you’re a seasoned cook or a novice in the kitchen, this recipe is sure to impress your taste buds and transport you to the vibrant flavors of Jamaica.

Information You Need to Know

1. Can I use frozen shrimp?
Yes, but thaw them completely before using.
2. Can I make this curry ahead of time?
Yes, the curry can be made up to 3 days in advance. Simply reheat before serving.
3. What sides go well with this curry?
Rice, roti, vegetables, or your favorite side dishes.
4. How do I store the leftovers?
Store the leftovers in an airtight container in the refrigerator for up to 3 days.
5. Can I use a different type of chili pepper?
Yes, you can use a milder chili such as a jalapeño or serrano pepper.
6. What is the difference between Jamaican curry powder and regular curry powder?
Jamaican curry powder contains a blend of spices that is unique to the island, including allspice, cinnamon, and nutmeg.
7. Can I use soy sauce instead of fish sauce?
Yes, you can use soy sauce, but the flavor will be slightly different.
8. How do I adjust the spiciness of the curry?
Use less Scotch bonnet pepper or substitute with a milder chili.
9. What is the nutritional value of this curry?
The nutritional value will vary depending on the ingredients used. However, it is generally a good source of protein, omega-3 fatty acids, and antioxidants.
10. Can I make this curry in a slow cooker?
Yes, you can cook the curry in a slow cooker on low for 6-8 hours.