Coconut Curried Shrimp
— Creamy, Spiced, and Caribbean-Inspired
This Coconut Curried Shrimp is a comforting Caribbean-style dish featuring tender jumbo shrimp simmered in a fragrant coconut curry sauce. Infused with fresh herbs, aromatic spices, and creamy coconut milk, this recipe delivers bold island flavor with minimal cooking time.
The curry is gently toasted to release its aroma, then combined with coconut milk, vegetables, and seasonings to create a rich yet balanced sauce. Sweet bell peppers and carrots add color and texture, while Scotch bonnet pepper brings just the right amount of heat.
Perfect for busy weeknights or special dinners, this dish pairs beautifully with white rice and is guaranteed to satisfy seafood lovers craving Caribbean comfort food.
Recipe Details:
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Servings: 4–6
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Prep Time: 15 mins
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Cook Time: 15 mins
Ingredients:
Shrimp:
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2 lbs (32 oz) XL raw pink Patagonian shrimp
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1 tablespoon green seasoning
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1 teaspoon all-purpose seasoning
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1 teaspoon fish seasoning
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½ teaspoon jerk seasoning
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½ teaspoon salt
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½ teaspoon black pepper
Coconut Curry Sauce:
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1 tablespoon oil (coconut oil recommended)
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1 tablespoon curry powder
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1 cup coconut milk
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3 garlic cloves, minced
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1 teaspoon grated ginger
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3 sprigs fresh thyme
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2 sprigs green onion, chopped
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1 medium onion, julienned
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½ Scotch bonnet pepper
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4 allspice berries, crushed
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1 teaspoon all-purpose seasoning
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1 teaspoon fish seasoning
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1 teaspoon green seasoning
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¼ cup tri-color sweet bell peppers (red, green, yellow)
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1 medium carrot, sliced diagonally
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1–2 tablespoons cornstarch or flour (mixed with water, optional for thickening)
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2 tablespoons water
Instructions:
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Peel, clean, and rinse shrimp in lemon water. Pat dry and set aside.
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In a bowl, season shrimp with green seasoning, all-purpose seasoning, fish seasoning, jerk seasoning, salt, and black pepper. Mix well and set aside.
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Heat oil in a medium skillet over medium heat.
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Add curry powder and toast for 2–3 minutes, stirring until fragrant but still bright yellow.
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Add onion, carrots, green onion, garlic, ginger, Scotch bonnet pepper, thyme, allspice berries, all-purpose seasoning, and green seasoning. Sauté for 2–3 minutes.
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Stir in coconut milk and water. If using, add cornstarch mixture at this stage for a thicker sauce. Simmer for 5 minutes.
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Add seasoned shrimp to the skillet and layer sweet bell peppers on top.
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Cover and cook on low to medium heat for 5–7 minutes, until shrimp are pink and fully cooked.
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Remove from heat and allow the dish to rest for 10 minutes before serving.
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Serve hot over white rice and enjoy.
💡 Chef’s Note:
The flavor and color of this dish depend heavily on the curry powder used. This recipe was developed using Beta Pack curry powder in mind.
From my kitchen to yours, enjoy!
— Raina 🌿🍛🔥
