Dinner DeeAs recipe: Jamaican Curry Shrimp

Speedy Shrimp! Jamaican Curry Masterclass | Dinner DeeAs

A Taste of Paradise in Under 30 Minutes! 🌴🦐 Escape the dinner dilemma with a vibrant trip to the Caribbean.

Island Flavor in a Flash! 🌴🦐 Why wait for a vacation to enjoy the bold, aromatic flavors of the Caribbean? Today on Dinner DeeAs, we’re joined by Chef Andrew Ashmeade, the longtime owner of Tampa’s iconic Jerk Hut. Andrew is pulling back the curtain on a 30-year legacy to show us how to make Authentic Jamaican Curry Shrimp in under 30 minutes.

The secret? It’s all about the "aromatic release." Jamaican curry powder is heavier on turmeric than other varieties, and when you "burn the curry" (sauté it in fat before adding liquid), you release a vibrant depth of flavor that is second to none. Whether you use Andrew’s famous "finger trick" for perfect rice or his savory potato flavor-base, this recipe is a masterclass in Caribbean efficiency. Quick, high-protein, and family-approved—this is one "DeeA" you'll want to keep on rotation!

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Jamaican Curry Shrimp & Rice

Serves 4 | Total Time: 25 Minutes

Long Grain White Rice

Chef Andrew’s Tip: Use the "finger trick"—add enough water so that it reaches the first joint of your index finger when resting on top of the rice!

• 3 cups long grain rice
• 1 ½ tsp salt
• 1 tbsp butter
• 1 stalk green onion (scallion), chopped
• 6 cups water

Directions

1. Combine rice, salt, butter, green onion, and water in a large pot.
2. Stir briefly, cover, and cook on high for 8 minutes.
3. Reduce heat to low. Keep covered (no peeking!) and cook until liquid is absorbed (approx. 15–20 mins).
4. Fluff with a fork and serve.

Curry Potatoes (The Flavor Base)

• 2 medium potatoes, cubed
• 1 tbsp butter
• 1 tsp all-purpose seasoning (Jerk Hut Season-all preferred)
• 2 tsp Jamaican curry powder
• 1 ½ cups water

Directions

1. Melt butter in a pot. Add curry powder and sauté on medium for 20–30 seconds until fragrant to "release" the flavor.
2. Add cubed potatoes and all-purpose seasoning. Sauté for 1 minute to coat.
3. Add water, cover, and cook on medium until tender (approx. 10 mins). Do not drain; this liquid is packed with flavor!

Jamaican Curry Shrimp

• 1 lb jumbo shrimp (21–25 count), peeled and deveined
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 3 1-inch slices fresh ginger
• 2 tsp Jamaican curry powder
• 1 tsp all-purpose seasoning
• ½ each yellow, red, and green bell peppers, sliced (for that "island representation"!)
• ½ medium yellow onion, sliced
• 3 green onions, chopped
• 3 sprigs fresh thyme
• 1 tbsp butter
• ½ tsp vinegar-based hot sauce (or to taste)
• Cornstarch Slurry: 1 tbsp cornstarch mixed with ½ cup water

Directions

1. Heat & Sauté: Heat oil over medium in a large skillet. Add 2 tsp curry powder and sauté for 20 seconds.
2. Aromatics: Toss in minced garlic, sliced ginger, and yellow onions. Sauté for 1 minute.
3. Cook Shrimp: Add shrimp, all-purpose seasoning, and thyme sprigs. Sauté for about 5 minutes until shrimp are firm and pink.
4. Combine: Add the pre-made Curry Potatoes (including the liquid) to the skillet.
5. Simmer: Add 1¼ cups water, butter, green onions, bell peppers, and hot sauce.
6. Thicken: Stir in the cornstarch slurry 1–2 tablespoons at a time until you reach a silky, thick consistency that coats the shrimp.
7. Serve: Allow to simmer for 3 minutes to let flavors meld. Serve a generous scoop over the white rice.

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