Coconut Curry Shrimp

Jump to Recipe·Leave a Review

 Why You’ll Love This Recipe

This recipe offers a delightful blend of spices and creamy coconut milk, creating a rich and aromatic sauce that complements the sweetness of the shrimp and the freshness of the vegetables. It’s a quick and satisfying meal that’s sure to become a household favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 2 lbs large or jumbo shrimp, peeled and deveined
  • 2 tbsp extra virgin olive oil
  • 1½ yellow onion, sliced into strips
  • 2 bell peppers, sliced into strips
  • 1 tbsp garlic, minced
  • 1 tsp fresh ginger, minced (or ¼ tsp of ground ginger)
  • 1 lb Russet or Yukon Gold potatoes, peeled and diced
  • 6 tbsp curry powder
  • 1 tsp ground cumin
  • ¼ tsp cayenne pepper (or 2 fresh scotch bonnet peppers, diced)
  • 4 fresh thyme sprigs (or 1 tsp of dried thyme)
  • 1 (14 oz) can coconut milk
  • 1½ cups seafood stock (or chicken stock)
  • 1 tbsp salt (plus additional to taste)
  • 1 tsp ground black pepper (plus additional to taste)
  • 1 tbsp fresh cilantro, roughly chopped

Directions

  1. Season the Shrimp: In a small bowl, season the shrimp with 1 tbsp of salt, 1 tsp of ground black pepper, and 2 tbsp of curry powder. Mix and refrigerate for later use.

  2. Sauté Vegetables: Heat 2 tbsp of extra virgin olive oil in a large pot over medium-high heat. Add the sliced onions and bell peppers. Sauté until soft, about 5-8 minutes, stirring occasionally.

  3. Add Aromatics: Add the minced garlic and ginger to the pot. Cook for an additional 1-2 minutes until fragrant.

  4. Cook Potatoes: Add the diced potatoes to the pot. Stir to combine and cook for about 5 minutes.

  5. Add Spices: Add the remaining 4 tbsp of curry powder, ground cumin, cayenne pepper, and fresh thyme sprigs to the pot. Stir well to coat the vegetables and potatoes with the spices.

  6. Add Liquids: Pour in the coconut milk and seafood stock. Stir to combine and bring the mixture to a simmer. Cook for about 10 minutes, or until the potatoes are tender.

  7. Add Shrimp: Add the seasoned shrimp to the pot. Cook for about 5 minutes, or until the shrimp are pink and fully cooked.

  8. Season and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh cilantro. Serve over white rice and enjoy!

Servings and Timing

  • Servings: 6-8
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Variations

  • Protein: Replace shrimp with chicken or tofu for a different protein option.
  • Spice Level: Adjust the amount of cayenne pepper or add fresh scotch bonnet peppers to increase the heat.
  • Vegetables: Incorporate other vegetables like spinach, zucchini, or carrots for added nutrition and flavor.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Gently reheat leftovers in a microwave or on the stove over low heat until warmed through.

FAQs

1. Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Ensure they are fully thawed and patted dry before seasoning and cooking.

2. What type of curry powder should I use?

Mild Jamaican curry powder is recommended for its vibrant flavor. However, you can use any curry powder you prefer.

3. Can I make this dish spicier?

Yes, you can increase the amount of cayenne pepper or add fresh scotch bonnet peppers to adjust the spice level to your liking.

4. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free.

5. Can I use a different type of milk instead of coconut milk?

Coconut milk provides a unique flavor and creaminess. Substituting it with another type of milk may alter the taste and texture of the dish.

6. How can I make this dish dairy-free?

This recipe is already dairy-free as it uses coconut milk.

7. Can I add more vegetables to this curry?

Absolutely! Feel free to add vegetables like spinach, zucchini, or carrots for added nutrition and flavor.

8. How do I prevent the shrimp from overcooking?

Add the shrimp towards the end of cooking and monitor them closely. They cook quickly and should be removed from heat as soon as they turn pink and opaque.

9. Can I prepare this dish in advance?

Yes, you can prepare the curry up to the point of adding the shrimp. Allow it to cool, store it in the refrigerator, and add the shrimp when ready to serve.

10. What can I serve with this curry?

This curry pairs well with white rice, brown rice, or quinoa. You can also serve it with naan bread for a complete meal.

Conclusion

This Coconut Curry Shrimp is a delightful and easy-to-make dish that combines the sweetness of shrimp with the rich flavors of a spiced coconut

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coconut Curry Shrimp

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Isabella
  • Total Time: 40 minutes
  • Yield: 6-8 servings
  • Diet: Gluten Free
Print Recipe

Description

This Coconut Curry Shrimp is a quick, flavorful, and aromatic dish featuring succulent shrimp in a rich coconut curry sauce. Infused with a variety of spices and paired with potatoes, bell peppers, and onions, this dish offers a perfect balance of sweetness and heat. Serve it with rice for a satisfying meal everyone will love.

Ingredients

  • 2 lbs large or jumbo shrimp, peeled and deveined
  • 2 tbsp extra virgin olive oil
  • 1½ yellow onion, sliced into strips
  • 2 bell peppers, sliced into strips
  • 1 tbsp garlic, minced
  • 1 tsp fresh ginger, minced (or ¼ tsp of ground ginger)
  • 1 lb Russet or Yukon Gold potatoes, peeled and diced
  • 6 tbsp curry powder
  • 1 tsp ground cumin
  • ¼ tsp cayenne pepper (or 2 fresh scotch bonnet peppers, diced)
  • 4 fresh thyme sprigs (or 1 tsp of dried thyme)
  • 1 (14 oz) can coconut milk
  • 1½ cups seafood stock (or chicken stock)
  • 1 tbsp salt (plus additional to taste)
  • 1 tsp ground black pepper (plus additional to taste)
  • 1 tbsp fresh cilantro, roughly chopped

Instructions

  • Season the Shrimp: Season shrimp with 1 tbsp salt, 1 tsp black pepper, and 2 tbsp curry powder. Mix and refrigerate.
  • Sauté Vegetables: Heat olive oil in a large pot over medium-high heat. Add onions and bell peppers and sauté until soft, about 5-8 minutes.
  • Add Aromatics: Stir in garlic and ginger, cooking for 1-2 minutes until fragrant.
  • Cook Potatoes: Add diced potatoes, stirring for 5 minutes.
  • Add Spices: Add the remaining curry powder, cumin, cayenne pepper, and thyme. Stir to coat the vegetables and potatoes in the spices.
  • Add Liquids: Pour in coconut milk and seafood stock. Stir and bring to a simmer, cooking for 10 minutes or until potatoes are tender.
  • Add Shrimp: Add the seasoned shrimp and cook for about 5 minutes, until shrimp turn pink and opaque.
  • Season and Serve: Adjust seasoning with salt and pepper if needed, and garnish with cilantro. Serve over rice.

Notes

  • For variations, swap shrimp with chicken or tofu.
  • Adjust spice levels by adding more cayenne pepper or fresh scotch bonnet peppers.
  • Store leftovers in an airtight container for up to 4 days.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner, Seafood, Curry
  • Method: Stovetop
  • Cuisine: Caribbean, Jamaican

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star