Recipes

Curry Shrimp Recipe

Curry Shrimp

Curry Shrimp

Love seafood? Want a quick, delicious, Caribbean/Asian inspired dinner? Let this Curry Shrimp recipe take you to another land. As a Caribbean American, I am proud to share recipes, stories and more from my background. Our family is from the beautiful island of Jamaica. A part of being from the Caribbean islands means I have a diverse family lineage like most people in the Caribbean. One of the main things that continues to represent that diversity is the food. Today I am sharing a childhood favorite Curry Shrimp. 

One of the great things about this recipe is how quick and easy it is to prepare. Depending on what you are serving it with, the Curry Shrimp itself will be done within 20 minutes. This includes a quick defrost in cold water if you are using frozen shrimp. 

Ok back to the recipe. If making a curried dish is a mystery to you here is a quick tidbit: You want to “burn” your curry in the pot prior to adding the main ingredients. This opens up the flavor. Now don’t take “burn” literally. There is a reason it’s in quotations. LOL. Burning the curry simply means to cook it in a little oil before adding liquids. There may be a more technical cooking term but this is how we refer to the technique in the Caribbean. 

Curry Shrimp

Add onions and then liquids

Curry Shrimp

Last but not least: The Shrimp!

Curry Shrimp

Remember shrimp cooks really quick:

Curry Shrimp

Another great thing is this recipe is toddler approved. Now before I go any further I just have to give a little parenting tip when it comes to food: Give your children a variety of foods which will help their palettes expand to different, flavors, textures and spices. Also, keep offering things they shy away from. You never know when they will start loving something. Trust me 🙂

Curry Shrimp
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Ingredients
  1. Shrimp
  2. 1 tablespoon curry powder
  3. 1/4 tsp Marsala
  4. Dried parsley flakes
  5. Black pepper
  6. Garlic powder
  7. Onion powder
  8. Sauce
  9. 1 onion sliced
  10. Minced garlic (as much as you like)
  11. 1/2 red bell pepper thin slices
  12. 3 tablespoons curry
  13. 1/2 teaspoon Marsala
  14. 1/2 cup milk (I ran out of coconut milk so I just used regular)
  15. 1 inch piece of ginger, crushed
  16. 3/4 cup water
  17. 2 tablespoons olive oil
Instructions
  1. Defrost shrimp in cold water.
  2. Clean and season then set aside.
  3. Heat the garlic olive oil then add the curry and marsala powders stirring to avoid sticking.
  4. Once fragrant, add the milk, water, onions, bell pepper and ginger.
  5. Bring to boil. Add shrimp and cook until shrimp turns pink.
  6. Serve immediately.
Notes
  1. Serve with sticky rice and veggies or roti style.
  2. You add add potatoes to make this a complete meal. Boil separately then add to the final pot.
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Curry Shrimp

 What’s your favorite cuisine from around the world?

 

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6 Comments

  • Reply
    Vashti (veepeejay.com)
    March 1, 2015 at 8:23 PM

    Girl I LOVE Curry and I LOOOOVVEE shrimp so this is perfect. I’ll be making it next time I pick up some shrimp 😀
    Vashti (veepeejay.com) recently posted…Staying Connected with Friends with T-Mobile Simply PrepaidMy Profile

    • Reply
      M J
      March 6, 2015 at 5:33 AM

      Yes Vee, make the curry. The husband is already asking for more. LOL.

  • Reply
    Christine @MomsNCharge
    March 1, 2015 at 8:45 PM

    Girl, this recipe is alllll types of yesssssss!!! OMG thank you for the tip about cooking with curry, cause I surely didn’t now that! I’ll be sure to “burn” my curry next time 🙂
    Christine @MomsNCharge recently posted…Real Moms, Real Talk: Lenise Williams, Business AttorneyMy Profile

    • Reply
      M J
      March 6, 2015 at 5:31 AM

      You’re welcome Christine. Yep “burn” your curry girl. LOL.

  • Reply
    Janeane Davis
    March 2, 2015 at 9:29 AM

    It is always great to find a quick and easy recipe. I like recipes that combine food ideas from different cultures.
    Janeane Davis recently posted…Spring Into Action – Don’t Wait to Take Action NowMy Profile

    • Reply
      M J
      March 6, 2015 at 5:29 AM

      Thanks Janeane. And I agree, I love food and recipes from all around the world.

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