Recipe byThe ZestyPlate Kitchen
Juicy shrimp simmered in a creamy coconut curry sauce with onions, peppers and thyme. Fragrant, quick and lovely over rice.
Curry shrimp comes together fast and tastes like you put in far more effort. Plump shrimp simmer in a creamy coconut sauce with peppers, thyme and a hit of scotch bonnet, and the whole thing is ready in under half an hour. Spoon it over rice and let that fragrant sauce carry the plate.
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Prep 15 min
Cook 15 min
Total 30 min
Easy
Scale:
- 1 lb Jumbo Shrimp
- 2.5 tbsp Jamaican Curry Powder
- 1 tsp All-Purpose Seasoning
- 2 tablespoons Olive Oil
- 1 sliced Onion
- 1 sliced Red Pepper
- 1 sliced Green Pepper
- 1 sliced Scotch Bonnet
- 3 cloves Chopped Garlic
- 380g Unsweetened Coconut Milk
- 1/2 tbs Tomato Ketchup
- 4 sprigs Thyme
- To taste Salt
- To taste Pepper
Preparation
- Season the shrimp with 1 tablespoon of the curry powder and the all-purpose seasoning, then leave them for about 10 minutes while you chop the onions, peppers and garlic.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, red and green peppers, scotch bonnet (if using) and garlic, and stir for 5 minutes until the peppers begin to soften.
- Stir in 1 and a half tablespoons of curry powder and cook for another minute.
- Add the coconut milk, seasoned shrimp, ketchup and thyme, turning the shrimp so they're coated in the sauce.
- Bring to a simmer and cook over medium heat for about 5 to 6 minutes, stirring occasionally and flipping the shrimp halfway, until cooked through. Season with salt and pepper to taste.
Tips from the ZestyPlate Kitchen
- Bloom the curry powder in the oil before the coconut milk goes in; it makes a real difference to the flavour.
- Keep an eye on the shrimp. Five or six minutes is all they need, and they turn rubbery if you push them further.
- Reach for full-fat coconut milk so the sauce stays rich and silky.
- Add scotch bonnet to taste; it brings both heat and a fruity aroma that suits the dish.
Frequently Asked Questions
Add them towards the end and pull the pan off as soon as they turn pink and curl. Five to six minutes in the simmering sauce is plenty.
Yes. Thaw them fully and pat them dry before seasoning. Fresh or frozen, both sit happily in the coconut sauce.
That's up to you. Scotch bonnet brings serious heat and a fruity edge, so use a little for a gentle kick or skip it for a mild version.
Steamed white rice or rice and peas soak up the coconut sauce nicely. Roti works well too.
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