Curry Shrimp...Not on the Barbie

  While dried or peppered shrimp are more popular than curry shrimp, there is no comparison when it comes to this prepared shellfish dish. And, in truth, because making this dish is a bit pricey, it is not overly popular.

In addition, curry powder was traditionally associated with goat, chicken, fish and other meats instead of shrimp.

It is also true that lobster falls into the same category, too. Since shell fish and other crustaceans are also restricted edibles on the Rastafari, Seventh - Day Adventist, and Jewish religious fronts, you can see why curry shrimp’s popularity may not favor with some people.

Say that to say this, there are those on the island who care not about religious observations and eat what's available...costly or not.

Another factor, which sums it all up, too, is shrimp is not what one would call an 'every week meal', you know.

So let me be clear. 

The curry shrimp you get, let's say in a restaurant or hotel while on vacation or just roaming about, will never have a 'home-cooked' flavor as such. It's very customized and chef-defined, so to speak.

There are just some foods in Jamaica that's just like that. 

I must confess, though, that cooking shrimp is not at all that difficult and if you mess up a shrimp dish...try again.  

With that said....let's do it, mon.


Curry Shrimp


  1. 1 doz. Shrimp
  2. 1 tblsp. Blue Mountain Curry Powder
  3. 1 tblsp. Season Salt
  4. ½ Medium Onion (chopped)
  5. 1 sprg, Thyme
  6. ¼ Green Bell Pepper
  7. ½ Carrot (diced)
  8. 4 oz Oil
  9. 1 tblsp. Butter
  10. 1 cup Water


  • Heat oil in a skillet, sauté onions then remove from skillet. Add curry powder to hot oil, stir continuously for about 1 minute or until color changes.
  • Now add all vegetables, including the sautéed onions, and water to the skillet. Add season salt to taste. Allow ingredients to boil until vegetables are semi-soft.
  • Add shrimp to vegetables and reduce heat, when the color of the shrimp starts to change, add butter and thyme.
  • Simmer until gravy develops a body of consistency.
  • Note: you can use thawed or frozen shrimp (pre-cooked or uncooked) to make this dish...I prefer raw uncooked.
  • Also, you can add different spices, such as hot peppers, ginger, coconut milk, or even celery to make this taste the way you like it.
  • The interesting thing about shrimp is it’s easier to cook than chicken. So, add vegetables or spices to your heart’s content, the curry powder will dominate anything you put in the pot.