Caribbean Coconut Curry Shrimp
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Caribbean · 30 min · Shellfish · pescatarian, low-carb, high-protein
392 cal
30g protein
14g carbs
24g fat
per serving · estimated
Ingredients
- 3/4 lb large shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk
- 1 tbsp curry powder
- 1 medium yellow onion
- 2 garlic cloves
- 1 bell pepper
- 1 Scotch bonnet pepper
- 1/2 tsp fresh thyme
- 1 tbsp lime juice
- 1 tbsp vegetable oil
- 1/2 tsp salt
Method (tap to check — screen stays awake)
- Season shrimp with 1 tbsp curry powder, salt, and lime juice; set aside 10 minutes.
- Heat oil in a skillet over medium and saute diced onion, garlic, bell pepper, and thyme 4 minutes.
- Add remaining curry powder and bloom 1 minute.
- Pour in coconut milk and minced Scotch bonnet; simmer 6 minutes to thicken.
- Add the shrimp and cook 4-5 minutes until pink and opaque.
- Serve over rice or with roti.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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