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• 1 lb Jumbo Shrimp
• 2.5 tbsp Jamaican Curry Powder
• 1 tsp All-purpose Seasoning
• 2 tablespoons Olive Oil
• 1 sliced Onion
• 1 sliced Red Pepper
• 1 sliced Green Pepper
• 1 sliced Scotch Bonnet
• 3 cloves Chopped Garlic
• 380g Unsweetened Coconut Milk
• 1/2 tbs Tomato Ketchup
• 4 sprigs Thyme
• To taste Salt
• To taste Pepper

Season shrimp with 1 Tablespoon of curry powder and all-purpose seasoning and set aside for about 10 minutes while you prepare the other ingredients like chopping your onions, peppers, and garlic.

Heat 2 Tablespoons of olive oil in a large skillet over medium heat. Add sliced yellow onion, red bell pepper, green bell pepper, scotch bonnet pepper, if using, and chopped garlic and stir for 5 minutes, until peppers are slightly softened.

Add 1.5 Tablespoons of curry powder to the skillet and stir for an additional minute.

Then add coconut milk, seasoned shrimp, ketchup, and thyme, making sure the shrimp is covered in the sauce.

Allow the sauce to come to a simmer and continue to cook over medium heat, stirring occasionally and flipping the shrimp halfway, until the shrimp is fully cooked on both sides. This should take about 5-6 minutes. Salt and pepper to taste.