Quick & Easy Coconut Curry Shrimp

Course: Main Dish

Cuisine: Caribbean, Fusion

Prep Time: 7

Cook Time: 18

Total Time: 25

Servings: servings

Calories: 333kcal

Author: Jazzmine Woodard

Jamaican-style curry shrimp with vegetables ready in just about 20 minutes

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Equipment

Ingredients

2 large carrots
2 bell peppers
½ onion
8 cloves garlic
2 tablespoons cooking oil
4 tablespoons curry powder
1 teaspoon ground ginger or one-inch fresh grated ginger
¾ teaspoon ground nutmeg
½ teaspoon smoked paprika
½ teaspoon ground thyme
¼ teaspoon allspice
½ teaspoon garlic powder
½ teaspoon onion powder
4 Maggi cubes or bouillon of your choice, crushed into powder
1 13.5-ounce can coconut milk
1 cup broth or stock or water
1 bay leaf
1 habañero or Scotch bonnet pepper
1 ½ pound shrimp shelled and deveined
sea salt to taste
black pepper to taste

Instructions

Prep your Ingredients: Cut carrots into biased rounds about ⅓-inch thick then again into half moons, cut bell pepper into slices, dice onion, and crush or mince garlic cloves. Grate ginger if using fresh.
2 large carrots, 2 bell peppers, ½ onion, 8 cloves garlic
Bloom the Aromatics: Add oil to cooking pan over medium heat. Then add the prepped vegetables, curry powder, ground ginger, nutmeg, paprika, thyme, allspice, garlic powder, onion powder, and crushed Maggi cubes. Stir until evenly coated and cook until ingredients are fragrant and onion is translucent (about six minutes).
2 tablespoons cooking oil, 4 tablespoons curry powder, 1 teaspoon ground ginger, ¾ teaspoon ground nutmeg, ½ teaspoon smoked paprika, ½ teaspoon ground thyme, ¼ teaspoon allspice, ½ teaspoon garlic powder, ½ teaspoon onion powder, 4 Maggi cubes
Make the Curry: Add in coconut milk, chicken broth, bay leaf, and habanero pepper then bring to a boil. Season shrimp with salt and pepper and set aside.
1 13.5-ounce can coconut milk, 1 cup broth or stock, 1 bay leaf, 1 habañero or Scotch bonnet pepper, 1 ½ pound shrimp, sea salt, black pepper
Reduce heat and simmer for 8-10 minutes then add in shrimp and cook another four minutes or until shrimp is opaque and cooked through. Taste test and adjust seasonings as needed.
Remove from heat and serve with rice.

Notes

*Since I originally published this recipe in 2020, it has been retested and updated with some ingredient changes. If you are looking for the original recipe, please shoot me an email, and I will send it to you!

Preparation

You can make this curry up to three days ahead of time with no significant change in texture or flavor. Just store using the guidance below.

Modifications

You can use fresh or frozen vegetables interchangeably here. And you can even customize with recipe with other produce not listed here. I've made it with mushrooms, potatoes, and broccoli before and everybody loved it. Also, feel free to cut the vegetables into smaller pieces depending on your preference.

To make for a more substantial and nutritious meal, without changing the cooking time at all, toss in chunks of a white fish like cod with the shrimp.

Storage

Store cooked curry shrimp in an airtight container in the refrigerator for up to five days. I recommend storing it separately from rice so that the rice stays fluffy.

To freeze curry shrimp, allow it to come to room temperature then transfer to an airtight, freezer-safe container. I like to freeze mine in souper cubes so that it's perfectly portioned and I can just reheat what I want to eat quickly and easily. Keeps for up to three months.

Nutrition