Coconut Shrimp Curry
This coconut shrimp curry is silky, aromatic, and gently fiery, with sweet shrimp simmered in a tomato-coconut sauce scented with thyme, ginger, and allspice. It comes together quickly, making it an easy weeknight dish that still tastes vibrant and deeply satisfying.
Ingredients
Shrimp and seasoning
- 300 graw shrimp, peeled and deveined
- 15 mllime juice
- 3 gfine salt
- 1 gblack pepper
- 2 gfresh thyme leaves
Curry base
- 15 mlcoconut oil
- 100 gsmall onion, finely chopped
- 3 cloves (12 g)garlic cloves, minced
- 10 gfresh ginger, grated
- 1/2 pepper (5 g)Scotch bonnet, finely minced
- 120 gripe tomato, diced small
- 8 gcurry powder
- 1 gground allspice
- 2 gpaprika
- 200 mlcoconut milk
- 60 mlwater
- 2 gfine salt
To finish and serve
- 20 gspring onion, sliced
- 8 gfresh coriander, chopped
- 300 gcooked white rice
- 2 wedgeslime wedges
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •For beginner-friendly heat, start with 1/4 Scotch bonnet and add more to taste; the pepper is very hot.
- •If using frozen shrimp, thaw fully and pat dry before seasoning so the curry does not become watery.
- •A wide pan helps the sauce reduce quickly and cooks the shrimp evenly.
- •This curry pairs well with steamed rice, rice and peas, or warm flatbread.
Background
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.
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