Curry Shrimp!

Curry Shrimp, Jasmine Rice, & Tomato & Avocado Salad

Curry shrimp is probably my favorite way to enjoy shrimp, hands down. Curry is my favorite spice to cook with and shrimp is my favorite seafood. How can you go wrong? I grew up seeing this dish cooked on Saturdays as a quick dinner. It’s a dish that can be prepared in 30 minutes so it’s also one of my favorite things to cook when I’m short in time.

The richness of flavorful curry coupled with fresh shrimp over a bed of pillowy soft Jasmine rice provide a lovely balance of spices for your palate to enjoy. Curry shrimp is always a crowd favorite and I love cooking it for my guests. Here is my recipe:

Prep Time: 10 minutes

Cooking Time: 25 minutes


To season shrimp:

– 1 lb raw shrimp, peeled & deveined

– 1/2 tsp all purpose seasoning

– 1 tsp seafood seasoning

– 1 tsp old bay seasoning

For the curry sauce:

-3 tbsp canola oil

-1/2 onion finely chopped

-2 tbsp minced garlic

–7 tbsp curry powder (I divide it between Chief’s Betapac, & Jamaican choice)

-1 1/2 cup water

-1 tsp all purpose seasoning

-1 tsp onion powder

-1 tsp garlic powder

-1/2 tsp old bay seasoning

-Few sprigs of thyme

-Optional: 1 scotch bonnet pepper (or habanero if that’s what you can find)


Begin by cleaning your shrimp with fresh lime or lime juice. This gives you a nice, fresh, surface on the shrimp to work with. Now add your all purpose, seafood, and old bay seasoning. I use “Jamaican Choice” seafood seasoning. If you can’t find it, then double up on the old bay. Massage the seasonings into the shrimp and set it aside. Grab yourself a frying pan that has a lid and set your fire on medium. Warm the pan for 2 minutes and then add your canola oil. Warm the oil for 2 minutes and drop in your onion & garlic. Sauteé for 1 minute and then add the curry powder. Toast the curry by stirring the curry constantly for approximately 1 minute with your flame still on medium. Now add your water, all purpose, onion & garlic powder, old bay, thyme, and pepper. Cover and turn your flame down to low/medium. Let that curry cook for 10-15 minutes and then add your shrimp. Stir the shrimp in so that curry is evenly distributed and cover. Cook for approximately 15 minutes or as soon as the shrimp forms a closed letter “C”. Serve with Jasmine rice or your favorite veggies and enjoy!

Published by thatnursecooks

Hello, welcome to my blog! I’m a nurse from NYC and I love to cook and share my love for cooking with others!

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