Delicious Jamaican Shrimp Patties
A Simple And Easy Recipe

New! Take a piece of Jamaica with you💃!

Savour the memories!  Now you can get your authentic Jamaican souvenir items, as well as traditional Jamaican herbs, spices and housewares on our popular e-store. Click Here to learn more.

And, if you ever need a trustworthy and knowledgeable local guide, consider booking a private tour with us!

Jamaican Shrimp Patty Recipe

INGREDIENTS

Dough

• 3½ cups all-purpose flour
• 1½ tsp salt
• 1 tbsp brown sugar
• 4 tsp Jamaican curry powder
• 1 cup flavoured shortening
• ¼ cup vegan butter or margarine
• ¾ cup ice-cold water

Filling

• 2 tsp vegetable oil
• 1 lb shrimp- peeled, deveined and chopped into small pieces.
• 1 large onion- minced
• 3 cloves garlic- minced
• 3 stalks scallion- chopped
• ½ scotch bonnet pepper-chopped
• 1 tsp smoked paprika
• ¼ tsp salt
• ½ tsp black pepper
• 2 tsp fresh thyme
• 1 cup coconut milk
• 1 tsp curry powder
• 2 tsp cornstarch

PROCEDURE

Making the Dough

1. In a large mixing bowl, sift together the flour and salt, then combine the brown sugar and curry powder in a mixing bowl.
2. Cut shortening and butter into cubes and freeze.
3. Toss in the cubed shortening and margarine to coat with flour. Squeeze and flatten the cubes with your fingers.
4. Gradually add the water, mixing after each addition, until a dough forms.
5. Turn the dough out onto a large sheet of parchment paper that has been lightly floured. Knead and press the dough gently until it forms a ball.
6. Cover the dough with a second sheet of parchment paper and dust with more flour. Roll out the dough into a rectangle.
7. Fold the two ends of the dough inwards until they meet in the centre. Then fold again.
8. Make a quarter turn in the dough, then roll and fold it again.
9. Wrap the dough in cling film and place it in the refrigerator (not the freezer) for at least 1 hour to chill.

Making the Fillings

1. In a large saucepan over medium heat, heat the oil and add the curry, allowing it to become a dark orange colour.
2. Combine the onion, garlic, scallions, and scotch bonnet pepper in a mixing bowl. Add to the saucepan and cook until the onions are translucent, stirring occasionally.
3. Add the shrimp to the saucepan and allow to cook for 3 minutes.
4. Combine the paprika, salt, black pepper, and fresh thyme in a mixing bowl then add to the saucepan as well.
5. Continue cooking for 3 to 5 minutes, occasionally stirring, with half of the coconut milk.
6. Combine the remaining coconut milk and cornstarch in a mixing bowl, then add to the pan. Cook for 3 minutes on medium-low heat, or until the sauce thickens. If necessary add more cornstarch or coconut milk to get the right consistency. It should not be runny but it also shouldn’t be too thick and lumpy.
7. Take the pan off the heat and set it aside to cool.

Making the Patties

1. Preheat the oven to 400°F or 200°C.
2. Divide the dough into 6 equal portions on parchment paper.
3. Roll each section between the second sheet of paper to a thickness of about ⅛ inch.
4. Divide the shrimp filling evenly and spoon it into the centre of each dough portion. To seal, fold the dough over, press the edges together with a fork, and trim away any excess dough.
5. Place the patties on two baking sheets lined with parchment paper and bake for 30 to 35 minutes, or until the edges are browned. Serve while it is still warm.

New Here?

I recommend you START HERE to enjoy the best of this website!

New! For Authentic Jamaican products, from my very own hands, visit my Etsy store here.