Coconut Curry Shrimp Recipe
A vibrant and flavorful Coconut Curry Shrimp recipe featuring succulent shrimp simmered in a rich, aromatic coconut curry sauce with potatoes, bell peppers, and a blend of spices. This dish offers a perfect balance of creamy coconut milk, fragrant curry powder, and fresh herbs for a comforting and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Ingredients
Scale
Shrimp and Vegetables
- 2 lbs large or jumbo shrimp, peeled and deveined
- 1½ each yellow onion, sliced into strips
- 2 each bell peppers, sliced into strips
- 1 lb Russet or Yukon Gold potatoes, peeled and diced
- 1 tbsp garlic, minced
- 1 tsp fresh ginger, minced (or ¼ tsp of ground ginger)
Spices and Herbs
- 6 tbsp curry powder
- 1 tsp ground cumin
- ¼ tsp cayenne pepper (or 2 fresh scotch bonnet peppers, diced)
- 4 each fresh thyme sprigs (or 1 tsp dried thyme)
- 1 tbsp fresh cilantro, roughly chopped
- 1 tbsp salt (plus additional to taste)
- 1 tsp ground black pepper (plus additional to taste)
Liquids and Oils
- 2 tbsp extra virgin olive oil
- 1 (14 oz) can coconut milk
- 1½ cups seafood stock (or chicken stock)
Instructions
- Prepare the Ingredients: Begin by peeling and deveining the shrimp, peeling and dicing the potatoes, slicing the onions and bell peppers into strips, and mincing the garlic and ginger. This ensures everything is ready for cooking and will cook evenly.
- Sauté Aromatics and Vegetables: Heat 2 tablespoons of extra virgin olive oil in a large skillet or pan over medium heat. Add sliced onions and bell peppers, cooking until they start to soften, about 5 minutes. Then add minced garlic and ginger, sautéing another minute until fragrant.
- Add Spices: Stir in curry powder, ground cumin, cayenne pepper, and fresh thyme sprigs. Cook for 1-2 minutes to toast the spices and deepen their flavors, stirring continuously to prevent burning.
- Incorporate Potatoes and Liquids: Add diced potatoes to the skillet, then pour in the can of coconut milk and seafood stock. Stir to combine everything thoroughly. Bring the mixture to a gentle boil, then reduce heat to a simmer.
- Simmer the Curry: Allow the curry to simmer for about 20 minutes or until the potatoes are tender. This slow simmering blends the flavors and cooks the potatoes through.
- Add the Shrimp: Once the potatoes are soft, add the peeled shrimp to the skillet. Cook for about 5-7 minutes or until shrimp turn pink and are cooked through.
- Season and Finish: Season the curry with salt and ground black pepper to taste. Remove the fresh thyme sprigs, and stir in fresh chopped cilantro for a burst of freshness.
- Serve: Serve the coconut curry shrimp hot, ideally over steamed rice or with warm naan bread for a complete and satisfying meal.
Notes
- You can substitute chicken stock for seafood stock if preferred.
- Adjust the cayenne pepper or scotch bonnet peppers according to your spice tolerance.
- Using fresh thyme sprigs enhances the flavor more than dried thyme but both work well.
- For a thicker curry sauce, allow the mixture to simmer a little longer to reduce liquids.
- This dish pairs wonderfully with basmati rice or crusty bread to soak up the sauce.
Keywords: coconut curry shrimp, Caribbean shrimp curry, coconut milk shrimp recipe, spicy shrimp curry, seafood curry
Find it online: https://spatulaqueen.com/coconut-curry-shrimp-recipe/
