Single Serve Curry Shrimp
Bursting with bold island flavor and ready in just 20 minutes, this single-serve Jamaican curry shrimp recipe is perfect for those craving a quick, comforting dish with a spicy kick. Juicy shrimp are simmered in a fragrant blend of Jamaican curry powder, garlic, scallions, thyme, and optional coconut milk—creating a rich, savory sauce that pairs beautifully with steamed rice and veggies. Whether you’re cooking for yourself or just in need of a solo culinary escape to the Caribbean, this easy one-pan recipe delivers big taste without the fuss.
Single Serve Curry Shrimp
Single serve curry shrimp: Juicy shrimp in flavorful curry sauce, ready in minutes—perfect for a quick, delicious solo dinner!
Ingredients
- 7 colossal shrimp
- 1/4 yellow onion diced
- 1/4 red bell pepper diced
- 1/4 green bell pepper diced
- 1/4 orange bell pepper diced
- 1 carrot cut into coins on a bias
- 1 small potato diced
- 1 1/2 tbsp curry powder betapac is my preference
- 3 allspice berries
- 2 garlic cloves minced
- 3 sprigs of thyme
- 1/2 tbsp Pretty Girls Eat Too All Purpose Seasoning
- 1 1/2 cup seafood stock or coconut milk
- 1 scotch bonnet pepper
- 1/4 tsp salt to taste
- 2 tbsp oil
Instructions
- To a bowl, season shrimp with Pretty Girls Eat Too Seasoning. Set aside
- To a pan on medium heat, add in oil along with curry powder and allspice berries. Toast for 40 seconds to a minute, or until fragrant.
- Add onions, bell peppers, and scallion to the pan and stir frequently. Sauté for 2 minutes or until onions are translucent. Follow with garlic and sauté and additional 1 minute.
- Add in stock or coconut milk and lower the heat to medium low. Before covering and simmering for 7 minutes, add scotch bonnet and thyme to pan.
- Uncover and add in carrot and potato. Cover and simmer until fork tender.
- Uncover and add shrimp. Cook until shrimp are no longer grey and are fully cooked. This will take about 6-8 minutes.
- Remove from heat and serve immediately. Enjoy!
