Jamaican Curry Shrimp Recipe Without Coconut Milk – A Bold Island Flavor Redefined

I still remember the first time I tasted Jamaican curry shrimp during my vacation to Montego Bay. The vibrant spices, the heady aroma of thyme and Scotch bonnet, and the juicy plump shrimp made it an unforgettable dish. As someone who’s always loved Caribbean food but struggles with dairy and coconut-based products, I returned home with a mission: recreate that same magical flavor—without using coconut milk.

And you know what? I did. This Jamaican Curry Shrimp Recipe without Coconut Milk holds onto all the authenticity and character of the original, while offering a lighter, allergy-friendly version that anyone can enjoy. Whether you’re cutting back on fats, avoiding coconut for dietary reasons, or just craving something spicy and satisfying, this version won’t disappoint.

People adore this dish for its warm, earthy spices and tender, flavorful shrimp. It’s quick to prepare, big on flavor, and flexible enough to serve with rice, plantains, or even a slice of crusty bread. Let’s dive into this tropical delight that’s both nostalgic and nourishing.

Why This Recipe Works Without Coconut Milk

While coconut milk is traditional in many Jamaican recipes, skipping it doesn’t mean sacrificing flavor. Instead, we amp up the spices, add a bit of stock, and let the natural sweetness of shrimp balance the heat. The result is a fragrant, full-bodied curry that still captures the essence of the islands.

Growing up, Sunday dinners in our home were always a celebration of bold Jamaican flavors. My mother would make her famous curry shrimp—just like this version without coconut milk—served piping hot with fluffy white rice or, when we had some leftover, thick slices of Jamaican hard dough bread to soak up every last bit of the sauce. On special occasions, like Easter, she’d prepare a loaf of slightly sweet and spiced Jamaican Easter bread—the perfect contrast to the heat of the curry. And if curry shrimp wasn’t on the menu, you could bet there’d be a hearty plate of Jamaican pepper steak simmering on the stove instead, filling the air with the rich scent of thyme and pimento. These dishes weren’t just meals; they were part of our identity, each one tied to memories, celebrations, and the unmistakable taste of home.

Ingredients for Jamaican Curry Shrimp Recipe Without Coconut Milk

Main Ingredients:

• 1 lb raw shrimp (peeled and deveined)
  
• 2 tbsp Jamaican curry powder (preferably Betapac or Blue Mountain)
  
• 1 small onion, finely chopped
  
• 3 cloves garlic, minced
  
• 1 Scotch bonnet pepper (seeded for less heat, optional)
  
• 1 tsp fresh thyme (or ½ tsp dried)
  
• ½ bell pepper, sliced (red or green)
  
• 2 stalks scallions, chopped
  
• 1 tsp paprika
  
• ½ tsp allspice
  
• ½ tsp turmeric (for extra color)
  
• Salt and black pepper, to taste
  
• 1 ½ cups low-sodium chicken or vegetable stock
  
• 2 tbsp vegetable oil
  
• Juice of ½ lime
  

Ingredient Variations

• Protein Swap: Not a fan of shrimp? Substitute with scallops, chunks of white fish, or even firm tofu.
  
• Spice Level: Replace Scotch bonnet with jalapeño for milder heat or use cayenne for a more controllable spice level.
  
• Vegetable Add-ins: Add diced tomatoes, chopped spinach, or even okra for a more complex dish.
  
• Stock Alternatives: If you’re avoiding stock, water with a pinch of bouillon powder works fine.
  
• Curry Powder: Choose authentic Jamaican curry powder for the best flavor—regular Indian curry won’t quite cut it.
  

How to Make Jamaican Curry Shrimp Without Coconut Milk?

Step 1: Prep the Shrimp
In a bowl, season shrimp with lime juice, a pinch of salt, paprika, and a teaspoon of curry powder. Set aside to marinate for 10–15 minutes while prepping the other ingredients.

Step 2: Sauté the Aromatics
In a large skillet, heat oil over medium heat. Add chopped onions, garlic, scallions, and thyme. Stir frequently for 2–3 minutes until fragrant.

Step 3: Bloom the Spices
Sprinkle in the remaining curry powder, allspice, and turmeric. Stir the mixture and let the spices bloom for about 1 minute—this releases their full aroma and depth.

Step 4: Add Peppers and Stock
Toss in the bell pepper and Scotch bonnet. Stir for another minute, then pour in the stock. Allow the mixture to simmer and reduce slightly—about 5 minutes.

Step 5: Cook the Shrimp
Add the marinated shrimp to the skillet. Cook for 4–5 minutes, turning occasionally, until the shrimp are pink and opaque. Be careful not to overcook.

Step 6: Final Touches
Taste and adjust salt, pepper, or lime juice as needed. Serve hot with white rice, rice and peas, or fried plantains.

Pro Tips for Perfect Jamaican Curry Shrimp Without Coconut Milk

• Don’t overcook the shrimp – They cook quickly and can turn rubbery.
  
• Use fresh ingredients – Fresh thyme and scallions offer a brightness that dried herbs can’t match.
  
• Bloom your curry powder – Heating it in oil deepens the flavor and removes any bitterness.
  
• Balance your spice – If the Scotch bonnet feels overpowering, remove the seeds or skip it entirely.
  
• Let it rest – Letting the curry sit for 5–10 minutes before serving helps the flavors meld.
  

Final Thoughts on Jamaican Curry Shrimp without Coconut Milk

This Jamaican Curry Shrimp without Coconut Milk is proof that you don’t need traditional ingredients to enjoy traditional flavors. By thoughtfully layering spices and using fresh herbs, you can enjoy a dairy-free, coconut-free Caribbean classic without compromise.

Whether you’re chasing bold new flavors or catering to dietary needs, this dish delivers every time—comforting, customizable, and utterly crave-worthy. Try it once, and you’ll be making it again and again, no matter the season.

Jamaican Curry Shrimp Recipe Without Coconut Milk – A Bold Island Flavor Redefined

This Jamaican Curry Shrimp recipe skips the coconut milk but keeps all the authentic island flavor. With bold Caribbean spices, juicy shrimp, and aromatic herbs,

Author: Olivia Carter Cuisine: Caribbean Courses: Main Course

Print Recipe

Pin Recipe

Prep Time 15 mins Cook Time 20 mins Total Time 35 mins Difficulty: Beginner Cooking Temp: 325  F Servings: 4 Estimated Cost: $ 12 Calories: 280 Best Season: Summer, Spring

Ingredients

Main Ingredients:

• 1 lb raw shrimp (peeled and deveined)
• 2 tbsp Jamaican curry powder (preferably Betapac or Blue Mountain)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 Scotch bonnet pepper (seeded for less heat, optional)
• 1 tsp fresh thyme (or ½ tsp dried)
• ¹⁄₂ bell pepper, sliced (red or green)
• 2 stalks scallions, chopped
• 1 tsp paprika
• ¹⁄₂ tsp allspice
• ¹⁄₂ tsp turmeric (for extra color)
• Salt and black pepper, to taste
• 1½ cups low-sodium chicken or vegetable stock
• 2 tbsp vegetable oil
• Juice of ½ lime

Instructions

1. In a bowl, season shrimp with lime juice, a pinch of salt, paprika, and a teaspoon of curry powder. Set aside to marinate for 10–15 minutes while prepping the other ingredients.
   Mark as complete
2. In a large skillet, heat oil over medium heat. Add chopped onions, garlic, scallions, and thyme. Stir frequently for 2–3 minutes until fragrant.
   Mark as complete
3. Sprinkle in the remaining curry powder, allspice, and turmeric. Stir the mixture and let the spices bloom for about 1 minute—this releases their full aroma and depth.
   Mark as complete
4. Toss in the bell pepper and Scotch bonnet. Stir for another minute, then pour in the stock. Allow the mixture to simmer and reduce slightly—about 5 minutes.
   Mark as complete
5. Add the marinated shrimp to the skillet. Cook for 4–5 minutes, turning occasionally, until the shrimp are pink and opaque. Be careful not to overcook.
   Mark as complete
6. Taste and adjust salt, pepper, or lime juice as needed. Serve hot with white rice, rice and peas, or fried plantains.
   Mark as complete

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 14g22%

Sodium 420mg18%

Total Carbohydrate 10g4%

Dietary Fiber 2g8%

Sugars 3g

Protein 25g50%

---

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: jamaican recipe, shrimp