In a medium bowl, combine the peeled and deveined shrimp with a pinch of salt, ground black pepper, and a generous sprinkle of Jamaican curry powder. Toss to coat and refrigerate for about 10 minutes.

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the sliced yellow onion and bell peppers. Sauté for 5–8 minutes until softened.

Stir in minced garlic and grated ginger, cooking for an additional 2 minutes until aromatic.

Mix in the remaining Jamaican curry powder, ground cumin, and cayenne pepper, stirring for about 2–3 minutes.

Pour in the coconut milk and chicken stock, stirring to combine. Bring to a gentle boil, then add the diced potatoes. Cover and cook for 5–7 minutes.

Once the potatoes are tender, gently add the seasoned shrimp to the pot and cook for about 5 minutes until the shrimp are pink and opaque.

Turn off the heat, taste, and adjust seasoning if needed. Garnish with fresh cilantro and serve over rice or quinoa.