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–+ servings
Coconut Curry Shrimp

Coconut Curry Shrimp: A Creamy, Quick Dinner Delight

This Coconut Curry Shrimp recipe embodies Caribbean flavors in a creamy, quick dinner that's perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Caribbean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 1 pound Shrimp, large or jumbo, peeled and deveined
  • 2 tablespoons EVOO (Extra Virgin Olive Oil)
  • 1 medium Yellow Onion, sliced
  • 1 medium Bell Pepper, sliced into strips
  • 3 cloves Garlic, minced
  • 1 tablespoon Fresh Ginger, minced or ¼ tsp ground ginger
For the Creamy Sauce
  • 1 medium Potato, diced
  • 6 tablespoons Curry Powder Mild Jamaican Curry Powder recommended
  • 1 teaspoon Ground Cumin toasted for added flavor
  • 0.5 teaspoon Cayenne Pepper or substitute with 2 diced fresh scotch bonnet peppers
  • 3 sprigs Fresh Thyme use 1 tsp of dried thyme as an alternative
For the Finishing Touches
  • 1 can Coconut Milk full-fat preferred
  • 1 cup Stock or Water seafood or chicken stock adds flavor
  • to taste Salt
  • to taste Ground Black Pepper
  • 0.5 cup Fresh Cilantro or substitute with fresh parsley

Equipment

  • Large pot

Method
 

Cooking Steps
  1. In a bowl, mix the peeled and deveined shrimp with salt, pepper, and 2 tablespoons of curry powder. Allow to marinate in the refrigerator for about 10-15 minutes.
  2. Heat 2 tablespoons of EVOO in a large pot over medium heat. Add the sliced onion and bell pepper, cooking for 5 to 8 minutes until tender and translucent.
  3. Stir in the minced garlic and fresh ginger, sauté for about 2 minutes until fragrant.
  4. Introduce the remaining curry powder, ground cumin, and cayenne pepper into the pot. Cook for 2 to 3 minutes to infuse the oil with deep flavors.
  5. Pour in the coconut milk and stock, add fresh thyme and diced potatoes. Bring to a boil, then reduce to a simmer for 5 to 7 minutes.
  6. Gently fold in the marinated shrimp and let it cook for about 5 minutes until the shrimp turn pink and cooked through.
  7. Remove from heat and stir in fresh cilantro. Serve the coconut curry shrimp over steamed rice or quinoa.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 24gFat: 24gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 50mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.

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