Prawns or shrimp in Jamaican cooking
In everyday cooking, the words prawn and shrimp are often used interchangeably, and Jamaican recipes online usually say shrimp. Jamaica also has freshwater river shrimp, often cooked as pepper shrimp, a spicy dish popular in the Middle Quarters area, though most home recipes use ordinary shrimp or prawns from the supermarket. You can use any of them in the recipes below.
Jamaican seafood cooking relies on a short list of flavourings: thyme, scallions, garlic, ginger, allspice, scotch bonnet pepper, curry powder, lime and coconut milk. Shrimp cook very quickly, so the aim is to build flavour in the sauce first and add the shrimp at the end. For a simpler, butter-and-garlic approach, see our Irish prawn recipes.
Jamaican curry shrimp
Curry shrimp is the best-known Jamaican prawn dish. In Caribbean cooking the dish is named with the protein first, which is why you hear “curry shrimp” and “curry goat”. Jamaican curry powder is typically turmeric-heavy, mild to medium, and often includes ingredients such as coriander, cumin, fenugreek and allspice; blends differ by brand.
Ingredients (serves 4)
- 1 lb (450 g) peeled, deveined shrimp
- 1 to 2 tbsp Jamaican curry powder, plus a pinch for the marinade
- 1 onion, chopped; 3 cloves garlic; 1 tsp grated ginger
- 2 scallions and a few sprigs of thyme
- 1 small tomato or bell pepper (optional)
- Scotch bonnet pepper, left whole or minced to taste
- 1 tbsp oil, salt and pepper
- About 1/2 cup water or stock
Method
- Toss the shrimp with salt, pepper, a little curry powder and garlic. Marinate for 15 to 30 minutes in the fridge.
- Heat oil, add the onion, scallion, ginger and remaining curry powder, and cook for a minute or two until fragrant, taking care not to burn the powder.
- Add thyme, scotch bonnet, tomato or pepper, and the water. Simmer a few minutes to make a sauce.
- Add the shrimp and cook, stirring, until they turn pink and curl into a loose C shape, about 3 to 5 minutes depending on size.
- Remove the whole scotch bonnet if used, adjust salt and serve.
Overcooked shrimp turn tough, so take the pan off the heat as soon as they are opaque.
Coconut curry shrimp
Adding coconut milk makes the sauce creamier and softens the heat. Follow the curry shrimp method above, but replace the water with 3/4 cup to 1 cup coconut milk and simmer the sauce for a few minutes before adding the shrimp. Add a splash of lime juice at the end to brighten it. This version is excellent over white rice or rice and peas, and some cooks add chunks of potato or diced pumpkin to the sauce first for a heartier dinner.
Jerk shrimp
Jerk shrimp has the bold, smoky and warming flavour of jerk chicken but cooks in minutes. People often describe it as spicy, peppery and slightly sweet, with a fragrant warmth from allspice, thyme and scotch bonnet.
Basic jerk shrimp
- Mix 1 to 2 tbsp jerk seasoning or paste with a little oil, lime juice and a pinch of brown sugar.
- Coat 1 lb (450 g) of shrimp and marinate 15 to 30 minutes. Do not marinate in acidic mixtures for hours, since the texture can turn mushy.
- Cook in a hot skillet or on skewers over a grill for about 2 to 3 minutes per side, until pink and opaque.
Serve over rice, in tacos or in a roll, or thread onto skewers for parties. Our Jamaican sandwich recipes show how to turn shrimp into a toasted roll with a tangy topping.
Escovitch or pepper shrimp
Pepper shrimp is shrimp boiled in a heavily seasoned, peppery stock and eaten whole with the shell on as a snack. Escovitch-style shrimp can be quickly fried and topped with pickled onion, carrot and pepper. Both are more specialised, so look for recipes from Jamaican cooks if you want to try them.
How to spice up prawns
If you are looking for ways to give plain prawns more character, these additions work without needing a long marinade:
- Jerk seasoning or allspice for warmth
- Curry powder and thyme for a savoury base
- Scotch bonnet, minced or left whole in the sauce, for fruity heat. Wear gloves when cutting it.
- Fresh lime juice and zest to finish
- Coconut milk for a rich, rounded sauce
- Pineapple or mango for sweetness against the heat
- Garlic, ginger and scallion for aromatic depth
Add seasoning in stages and taste as you go. You can always add more pepper sauce at the table.
What to serve with Jamaican prawn dishes
Traditional dinner companions include:
- Rice and peas
- Plain white rice
- Fried plantain
- Steamed cabbage or callaloo
- Festival (sweet fried dumplings)
- Boiled yam, dumplings or bammy
A fresh salad or pineapple salsa gives welcome contrast.
Cooking tips and food safety
- Buy shrimp that smell fresh and clean, or good-quality frozen shrimp, and thaw them in the fridge or under cold running water.
- Pat dry before cooking for better browning.
- Cook until opaque and firm, as undercooked seafood carries risk, particularly for pregnant people, older adults and anyone with a weakened immune system.
- Shellfish is a common allergen. Keep it separate and clearly labelled when feeding guests.
- Refrigerate leftovers promptly and reheat gently.
Prawn dishes for parties
Jerk shrimp skewers pair well with creamy dips; see our Jamaican dip recipes. Curry shrimp can also be a lighter addition to a festive table, as in our guides to Jamaican holiday food and Jamaican wedding food.
Frequently asked questions
What does jerk shrimp taste like?
Spicy, smoky and slightly sweet, with notes of allspice, thyme and pepper.
How do you cook coconut curry shrimp Jamaican style?
Build a sauce with onion, garlic, thyme, curry powder and coconut milk, then add the shrimp at the end and cook only until they are pink and opaque.
How long does it take to cook prawns?
Usually only a few minutes. The exact time depends on size.
What are some traditional Jamaican dishes for dinner?
Curry goat, brown stew chicken, oxtail, stew peas, escovitch fish and curry shrimp, usually served with rice and peas or boiled starches.