Coconut Shrimp Curry

Nutrition · per serving

Steps

1. 1

   Prep everything first for quick cooking: finely chop the onion, mince the garlic and Scotch bonnet, grate the ginger, dice the tomato, slice the spring onion, and chop the coriander. In a bowl, toss the shrimp with the lime juice, salt, black pepper, and thyme leaves. Let it stand while you start the curry base; this brief seasoning time is enough for shrimp and keeps the total time within 30 minutes.

   300 g raw shrimp, peeled and deveined15 ml lime juice3 g fine salt1 g black pepper2 g fresh thyme leaves100 g small onion, finely chopped3 cloves (12 g) garlic cloves, minced10 g fresh ginger, grated1/2 pepper (5 g) Scotch bonnet, finely minced120 g ripe tomato, diced small20 g spring onion, sliced8 g fresh coriander, chopped
2. 2

   Heat the coconut oil in a wide frying pan or sauté pan over medium heat. Add the chopped onion and cook for 3 minutes, stirring often, until softened but not browned. Add the garlic, ginger, and Scotch bonnet and cook for 30-45 seconds until fragrant; keep the heat moderate so the garlic does not scorch and turn bitter.

   15 ml coconut oil100 g small onion, finely chopped3 cloves (12 g) garlic cloves, minced10 g fresh ginger, grated1/2 pepper (5 g) Scotch bonnet, finely minced
3. 3

   Add the diced tomato, curry powder, ground allspice, and paprika. Cook for 2-3 minutes, stirring, until the tomato softens and the spices darken slightly and smell toasty. This blooming step deepens the curry flavor and removes any raw spice taste.

   120 g ripe tomato, diced small8 g curry powder1 g ground allspice2 g paprika
4. 4

   Pour in the coconut milk and water, then add the remaining salt. Stir well, scraping the pan to dissolve the flavorful bits. Bring to a gentle simmer and cook for 4 minutes until the sauce is slightly thickened and glossy.

   200 ml coconut milk60 ml water2 g fine salt
5. 5

   Add the seasoned shrimp in a single layer. Simmer gently for 3-4 minutes, turning once, until the shrimp are just cooked through, pink, and opaque; avoid boiling hard, which can make them rubbery. If the sauce thickens too much before the shrimp are done, add a small splash of water.

   300 g raw shrimp, peeled and deveined
6. 6

   Turn off the heat and fold in most of the spring onion and coriander, reserving a little of each for the top. Taste and adjust with an extra squeeze of lime if you want more brightness.

   20 g spring onion, sliced8 g fresh coriander, chopped2 wedges lime wedges
7. 7

   Serve the coconut shrimp curry hot over the cooked white rice. Garnish with the reserved spring onion and coriander, and offer the lime wedges alongside.

   300 g cooked white rice20 g spring onion, sliced8 g fresh coriander, chopped2 wedges lime wedges

Origin & History

Coconut-based seafood curries are common across the Caribbean, where African, Indian, and Creole influences meet with local ingredients such as fresh thyme, hot peppers, and coconut. Dishes like this reflect the region's love of bold spice, aromatic herbs, and quick-cooking seafood prepared in rich but lively sauces.