Photo courtesy of Aaron Dodson/Be Greedy Eats

Curry is a flavorful dish spanning from Asia all the way to the Caribbean. Originating in modern day Pakistan, this dish has been around since 2500 BCE and has become an extremely popular dish in a variety of cultures including the Caribbean.

It consists of a spice based mixture that is then turned into a stew with a variation of ingredients like meat, fish or vegetables. 

Curry was originally brought to Caribbean areas like Jamaica, Guyana and Trinidad after the abolition of slavery in the 1800s. Without the forced free labor, the English sent over workers from the continent of India who then introduced curry to the locals along with other cooking techniques and flavors. 

In Jamaican curry, spices like allspice, cumin, ginger and cayenne are very prevalent along with fresh vegetables like bell peppers, scotch bonnet for added spice, onion and potatoes. Often times, coconut milk is added to create a creamy island-like flavor and to offset the heat.

Although curry chicken is one of the most popular Caribbean curry dishes, shrimp is also frequently used. It makes for a lighter version of the dish and is relatively easy and quick to make. 

If you’d like to make it for yourself, follow the recipe below!


  1. In a medium bowl, add the shrimp, green seasoning, ground ginger and salt to taste. Mix and set aside.
  2. In a pan over medium heat, add oil. Once hot, add the onions and let cook until transparent, about 2-3 minutes.
  3. Add the garlic and cook for about 1 minute. Next, add about a tablespoon of curry spice and mix (this deepens the curry flavor in the dish). Let cook until fragrant or about 1-2 minutes. 
  4. Add the potatoes and mix thoroughly, making sure to coat completely in the curry mixture. 
  5. Add the coconut milk and mix. Cover and let simmer on a medium heat for about 10 minutes or until the potatoes are cooked through. 
  6. Finally, add the shrimp and peppers and mix thoroughly. This should only take about 5 minutes as shrimp cooks quickly. 
  7. Adjust the salt to taste and optionally, top with freshly chopped parsley.
  8. Serve over white rice and enjoy!


  • 1 lb shrimp, peeled and deveined
  • 1 tbsp green seasoning
  • 1/2 tsp ground ginger
  • 1 tsp curry powder
  • 1/2 medium onion, finely diced
  • 1-2 garlic cloves, finely mince
  • 1 medium potato, chopped into 1-inch pieces
  • 13.5 oz canned coconut milk
  • 1/2 red bell pepper, cut into 1-inch pieces
  • 1/2 green bell pepper, cut into 1-inch pieces 
  • 1/2 yellow bell pepper, cut into 1-inch pieces
  • 1 tbsp neutral cooking oil
  • Parsley, chopped (optional)
  • Salt, to taste

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