Coconut Curry Shrimp and Chickpeas is a dish that’s packed with bold, comforting flavors. It’s made with a fragrant blend of Jamaican spices, juicy shrimp, rustic chickpeas and vibrant veggies, simmered in a creamy coconut sauce. It’s a protein-packed dish that is sure to satisfy! It’s served over a bed of jasmine rice for the ultimate meal.
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If you follow me on Instagram, then you know I began a series of favorites from around the world. It was a no-brainer for my Coconut Curry Shrimp and Chickpeas to be a part of the series.
This delicious dish combines all my favorite Jamaican flavors. It’s the perfect gluten-free, weeknight meal that’s packed with flavor and done in about 30 minutes. And honestly who doesn’t love a quick meal that tastes delicious. a win-win.
This recipe is my ultimate go-to for satisfying my curry cravings.
This recipe is really easy to throw together. I typically make it when I am short on time but want to make something hearty and delicious.
Tender shrimp and chickpeas simmered in a rich Jamaican curry, blending coconut milk, spices, and fresh veggies. Served over rice. It’s pure comfort—a symphony of BOLD flavors in one single dish.
What is Jamaican Curry Powder?
Jamaican curry powder is a bold combination of seasonings like toasted coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries. It’s blended into a fine ground powder. It’s used to season meat, stews and rice. My favorite brand of curry powder is the Chief Curry powder.
Traditional Jamaican Curry is made with coconut milk, curry powder, and a variety of veggies and fresh herbs.
What you’ll need to make Coconut Curry Shrimp & Chickpeas
- Chickpeas– Great meat alternative. The perfect protein for curry.
- Shrimp– I recommend using large shrimp. I like to add them last to stew in the seasoned curry sauce for ultimate flavor.
- Coconut Milk– you can use coconut cream or full fat coconut milk.
- Curry Powder– make sure to use an authentic brand of Jamaican Curry for this dish.
- Green Seasoning– this is a staple when making Caribbean or Latin food. It’s a combination of veggies, fresh herbs and spices, blended into a paste and seasons meat, rice etc.
- Jerk Marinade– not traditional, but I like adding 1 tsp of this into my curry for additional flavor and spice. My favorite is from Walkerswood.
- Herbs & Spices
- Bell pepper– I used red, green and yellow.
- Onions– I used yellow onion. Substitute with what you have.
- Carrots– I love adding carrots to my curry.
- Garlic– highly recommend using fresh garlic.
- Scotch Bonnet– or habanero pepper. If you don’t like spice, be sure to remove the seeds.
- Ginger– I recommend using fresh ginger or frozen ginger cubes.
- Green Onions– the more the better. This adds gorgeous color and flavor to the curry.
- Chicken broth– I like using chicken broth for additional flavor.
This curry has become one of my absolute favorite dishes to make especially during a busy week. It’s flavorful and comes together in no time. It’s also a one-pot meal which makes clean up a breeze.
How to Store Coconut Curry Shrimp
The curry can be stored in an air-tight container for up to 4 days. Check out my current favorite storage containers.
Notes/ Tips to Make the Best Coconut Curry Shrimp & Chickpeas
- Always toast your curry powder before consuming. This helps break down the powder and prevent stomach irritation for some, due to its potency. Toasting seasonings also releases the oils resulting in a more fragrant, rich taste.
- I love adding a tsp of jerk marinade to my curry. I know it’s not traditional, but it adds such a delicious flavor and heat to the dish.
- Marinate the shrimp or whatever protein you choose to use.This is a very important step that adds additional flavor. I like to marinate my shrimp with a few seasonings and green seasoning which is a combination of fresh and vibrant veggies and herbs.
- Serve it over brown rice if you prefer.
More delicious recipes to try
If you try this Coconut Curry Shrimp & Chickpeas I’d love to hear your feedback. Please be sure to leave a comment, and/or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Coconut Curry Shrimp & Chickpeas
- 1 tbsp olive oil
- 2 cans chickpeas
- 2 shrimp use more or less
- 1 can coconut milk
- 1 1/2 tbsp curry powder
- 3 sprigs thyme
- 1 tsp jerk marinade
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/2 yellow onion or red
- 1/2 green bell pepper
- 1 carrot cut into moons
- 4 cloves garlic
- 1 tbsp ginger
- 1/3 cup water
- 1/2 tsp chicken bouillon
- 3-4 all spice berries
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp tumeric
- 1/2 tsp red pepper flakes
- green onions
- 1 cup low sodium chicken broth
- 1 tbsp green seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp all purpose seasoning
- Add cleaned and deveined shrimp to a bowl and season with green seasoning, onion powder, garlic powder and all purpose seasoning. Mix until fully coated and set aside.
- In a skillet, add oil and brown curry powder for about 3 minutes over high heat to release it's natural oils. Then add in minced garlic and ginger saute for about 2 minutes then add in onions and carrots. Sautè until fragrant and softened about 3-5 minutes.
- Next add in the bell peppers and sautè for 3 minutes. Then pour in the chickpeas, coconut milk, chicken broth and water. Mix well. Then add in seasoning blend, fresh thyme, all spice berries and jerk marinade if desired. Cover and allow to simmer for 10 minutes.
- Mix and add salt, pepper and chicken bouillon. Taste and adjust seasonings if needed.
- Pour in shrimp and cover. Cook for 4 minutes or until cooked through.
- Once cooked through, remove thyme from the curry. Serve the curry with white rice and enjoy!
Did you make it?
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