Jamaican Curry Shrimp

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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3 Tbsp vegetable oil
2 Tbsp curry powder
1 medium onion, chopped
1 whole scallion, chopped
1 garlic clove, minced
3 Tbsp diced sweet red peppers
1 slice scotch bonnet pepper
1/4 tsp fresh ground black pepper
3 Tbsp tomato puree
1 cup water
1 cup sliced okra
1 lb medium shrimp


Heat oil in a large skillet over medium-high heat. When it is very hot, add the curry powder. Cook, stirring, for 2 minutes. Add the next 6 ingredients. Cook, stirring constantly for 3 minutes. Add the tomato sauce and cook 3 minutes more. Add the water and blend well.

Add the okra and shrimp. Reduce the heat and cover and cook until shrimp is just cooked through. Serve immediately with rice and a mango chutney.

Serves 6.

From Lucinda’s Authentic Jamaican Kitchen