Caribbean Coconut Curry Shrimp

Caribbean · 30 min · Shrimp · pescatarian, gluten-free, dairy-free, low-carb, high-protein

Shop ingredients

Ingredients

• 1.5 lb large shrimp, peeled and deveined
• 1 can (13.5 oz) coconut milk
• 2 tbsp curry powder
• 1 medium yellow onion
• 4 garlic cloves
• 1 bell pepper
• 1/2 Scotch bonnet pepper
• 1 tsp fresh thyme
• 2 tbsp lime juice
• 2 tbsp vegetable oil
• 1 tsp salt

Method

1. Season shrimp with 1 tbsp curry powder, salt, and lime juice; set aside 10 minutes.
2. Heat oil in a skillet over medium and saute diced onion, garlic, bell pepper, and thyme 4 minutes.
3. Add remaining curry powder and bloom 1 minute.
4. Pour in coconut milk and minced Scotch bonnet; simmer 6 minutes to thicken.
5. Add the shrimp and cook 4-5 minutes until pink and opaque.
6. Serve over rice or with roti.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook