This is a quick and spicy shrimp curry, perfect for an awesome weeknight meal.


  • For shrimp:

  • 1 lb. large shrimp, peeled, deveined, and tails removed
  • 1 Tbsp. Caribbean All-Purpose Curry Powder
  • juice of 1 lime
  • 1 Tbsp. oil
  • For vegetables:

  • 2 Tbsp. oil
  • 1 jalapeno, deseeded and sliced
  • 1 red bell pepper, sliced
  • 1/2 yellow onion, sliced
  • 1 cup cherry tomatoes, halved


For shrimp: Combine curry powder, lime juice, and oil and toss in shrimp to coat. Let sit while you prepare the rest of the ingredients.

For vegetables: Over medium-high heat, add oil, peppers, and onion to a medium pan. Saute until veggies are softened, about 3 to 4 min. Add tomatoes and cook for an additional 2 min. Stir in shrimp and liquid and cook for 2 to 3 more min., or until shrimp is cooked through.

Serving Suggestions

Serve over rice, chopped cilantro, and lime wedges.


4 servings

Thanks To

Adapted from Kimberly Wood, Savory Spice—Raleigh, NC customer

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Savory Spice Shop Ingredients
Caribbean All-Purpose Curry Powder 1 oz bag $2.70



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