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Curry Shrimp with Crispy Kale

This Jamaican style curry shrimp is thick, spicy and studded with hearty chunks of potatoes. It's an easy comfort food dinner perfect for cold winter nights.
Course Main Course
Keyword caribbean curry, curried shrimp, curry powder, curry shrimp, curry with potatoes, indian curry, jamaican curry, shrimp, shrimp curry, shrimp stew, spicy curry, thai curry
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings 4


Curry Shrimp

  • 20-30 count shrimp, peeled and deveined defrost if bought frozen
  • 1/2 cup curry powder see suggestions in the post
  • 2 tbs olive oil
  • 4 medium potatoes, peeled and cut in cubes I use Yukon gold potatoes
  • 1 onion, chopped
  • 2 scallions, chopped
  • 2 cups water
  • 1/8 tsp scotch bonnet or habenero pepper, finely chopped optional
  • 3 springs thyme, fresh
  • salt and pepper to taste

Crispy Kale

  • 2 cups kale, stem removed and chopped
  • 1 tbs olive oil
  • 1/4 tsp red pepper flakes
  • salt and pepper to taste


  • Crispy Kale: Preheat oven to 400 degrees. Place kale on a lined baking sheet. Coat with olive oil, red pepper flakes, salt and pepper. Use your hands to massage the oil into the kale. Spread the kale out on the sheet so that there aren't any clumped together bits of kale (clumping will make it steam rather than crisp). Bake for 15 minutes until crispy. Set aside.
  • Place shrimp, 1/4 cup curry powder, 1 tbs olive oil, salt and pepper to taste in a large ziploc bag. Marinate 20 minutes or overnight.
  • Heat a large pot to medium high heat. Add 1 tbs olive oil, onions and scallions to the pot. Stir occasionally and cook 2-3 minutes until onions are translucent. Add potatoes and 1/4 cup curry powder to the pot, stir occasionally for 2-3 more minutes. Add thyme sprigs to pot along with scotch bonnet/habenero if you're using it. Pour water into the pot, reduce the heat to medium, cover the pot and let potatoes simmer for 15 minutes (pierce with a knife to check for done-ness- should be tender but not mushy). 
  • Add shrimp to the cooked potatoes, stir and let simmer for 5 minutes. Turn the heat off, cover the pan and let the steam continue to cook the shrimp for a couple minutes. Remove thyme sprigs from the pot. Serve with rice and crispy kale. Enjoy!