Coconut Curry Shrimp 

Creamy, Spicy, and Quick Weeknight Winner 

Servings: 4 
Prep Time: 10 minutes 
Cook Time: 20 minutes 
Total Time: 30 minutes 

Ingredients 

For the Shrimp: 

• 1½ lb (about 680g) large shrimp, peeled and deveined 

• 1 tsp salt 

• ½ tsp black pepper 

• ½ tsp paprika 

• 1 Tbsp lime juice 

For the Curry Sauce: 

• 2 Tbsp vegetable or coconut oil 

• 1 small onion, finely chopped 

• 2 cloves garlic, minced 

• 1½ tsp fresh ginger, grated 

• 2 stalks scallion (green onion), sliced 

• 1 Scotch bonnet pepper, finely chopped (remove seeds for less heat) 

• 2 tsp Jamaican curry powder (or more to taste) 

• 1 cup unsweetened coconut milk 

• ½ cup low-sodium chicken or vegetable broth 

• 1 small tomato, diced 

• 1 tsp brown sugar (optional, balances spice) 

• 1 sprig fresh thyme 

• 1 Tbsp chopped bell pepper (optional, for color) 

Finish: 

• 1 Tbsp butter (for silkiness) 

• Fresh cilantro or parsley for garnish 

• Lime wedges for serving 

Equipment 

• Medium sauté pan or skillet 

• Wooden spoon 

• Mixing bowl 

• Small knife for prep 

Step-by-Step 

• 1. Season the Shrimp: 
  In a bowl, toss shrimp with salt, pepper, paprika, and lime juice. Set aside to marinate lightly while you prepare the sauce. 

• 2. Build the Flavor Base: 
  Heat oil in a skillet over medium heat. Add onion, garlic, ginger, scallion, and Scotch bonnet. Sauté 2–3 minutes until fragrant and slightly golden. 

• 3. Toast the Curry: 
  Add curry powder and cook for about 30 seconds, stirring constantly to release the aroma. You’ll know it’s ready when it darkens slightly and smells rich. 

• 4. Make the Sauce: 
  Stir in diced tomato, thyme, and bell pepper (if using). Add coconut milk, broth, and brown sugar. Stir to combine and bring to a gentle simmer for about 5 minutes. 

• 5. Add the Shrimp: 
  Drop the seasoned shrimp into the bubbling sauce. Simmer uncovered for 5–7 minutes, stirring occasionally, until shrimp are pink and cooked through. 

• 6. Finish It Off: 
  Stir in butter for a silky finish. Taste and adjust seasoning with salt, pepper, or extra lime juice as needed. 

Tips & Swaps 

• Coconut Milk: Full-fat gives the richest flavor, but lite works too. 

• Shrimp Swap: Substitute with chicken breast chunks or tofu for variety. 

• Curry Type: Use Jamaican curry for authenticity — it’s earthier and deeper than Indian or Thai styles. 

• Add Veggies: Bell peppers, spinach, or zucchini make it a heartier meal. 

• Storage: Keeps well 2–3 days in the fridge. Gently reheat on low; don’t boil or the shrimp will toughen. 

Serving Suggestions 

Serve over: 

• Jasmine rice or white rice 

• Rice & peas 

• Fried plantains or steamed vegetables 

Optional touch: drizzle with extra coconut cream and sprinkle fresh herbs for presentation — perfect for WAM Flavors photos or Google post visuals 🌴✨