Curry Shrimp with Fresh Herbs & Scotch Bonnet

Bold, Spicy & Soaked in Savoury Goodness

This curry shrimp is the kind of dish that comes together quickly but tastes like you spent hours on it. If you grew up with Caribbean flavours or just appreciate a dish that’s full of punch, heat, and homemade comfort — this one’s for you.

The base starts with a fragrant curry oil and gets kicked up with a paste made of garlic, coriander, and scotch bonnet. The shrimp is marinated with a simple salt and pepper cure before diving into that hot curry mix. What you get is a rich, golden gravy clinging to perfectly cooked shrimp — great with rice, roti, or on its own with lime wedges on the side.

Why You’ll Love This Curry Shrimp

• Ready in under 30 minutes

• Packed with bold Caribbean flavour

• Uses simple ingredients with serious payoff

• Easy to double for meal prep or gatherings

Ingredients

For the Shrimp Marinade

• 1 lb medium shrimp, peeled and cleaned

• 1 tbsp lemon juice (for rinsing)

• Salt and pepper, to taste

• 1/4 cup diced tomato

• 1/4 cup sliced red onion

• 1/4 cup chopped green onion

Ingredients laid out on a white surface including green onions, a bowl of curry powder, a scotch bon

Medium-sized raw shrimp in a clear glass bowl, lightly seasoned with salt and pepper.

Marinated shrimp in a glass bowl with sliced red onion, tomatoes, green onions, and scotch bonnet pe

For the Curry Base

• 2 tbsp neutral oil (vegetable or avocado)

• 2 tbsp curry powder

• 3 garlic cloves

• 1/4 cup fresh coriander (cilantro)

• 1/2 scotch bonnet pepper (use whole if you like it fiery)

• 1 cup water

• Salt and pepper to taste

Instructions

1. Prep the Shrimp

Peel, clean, and rinse the shrimp with lemon juice and water to reduce the strong scent. Pat dry and season lightly with salt and pepper. Mix with red onion, green onion, and tomato. Set aside in the fridge.

2. Make the Curry Paste

In a food processor, blitz garlic, coriander, and scotch bonnet until it forms a rough paste.

3. Build the Curry Base

Heat oil in a heavy-bottomed pot over medium-high heat. Add curry powder and stir until fragrant (about 30 seconds). Quickly add the garlic-herb paste and stir well until it forms a thick curry base, about 1 minute.

Adding curry powder to a hot pan with oil to begin building the curry base.

Curry powder sizzling in hot oil, forming the base of the shrimp curry.

Pouring marinated shrimp with onions, tomatoes, and peppers into the curry base.

Shrimp mixture just added to the hot curry paste in a deep pan, ready to be cooked.

Shrimp cooking down in curry paste, beginning to change colour and release juices.

Close-up of the finished curry shrimp garnished with cilantro and lime wedge.

4. Cook the Shrimp

Turn heat to high. Add marinated shrimp and toss to coat in the curry paste. Let it cook for 1–2 minutes uncovered, then cover and let it steam for another 2–3 minutes. Shrimp will release some liquid.

5. Make It Saucy

Add 1 cup water (or less depending on how much liquid your shrimp released) to create a curry gravy. Season with salt and pepper to taste.

6. Serve & Garnish

Serve hot with basmati rice or naan. Garnish with extra coriander and a squeeze of lime.

Serving Size: 3–4

Total Time: 25 minutes