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Coconut Curry Shrimp

Coconut Curry Shrimp

This Coconut Curry Shrimp is full of flavor from the sweetness of the coconut milk and a little spice from the ginger and curry powder.

Clearly at this point, I am not sure which curry dish is my favorite. Whether it is this Curry Shrimp recipe or my popular Jamaican Curry Chicken.

The only difference between the Jamaican Curry Chicken and this recipe are the coconut milk and a few more spices that are added to make the sauce a little bit thicker and creamier.

In the end, the coconut milk really add a lot of flavor to this dish, along with the mixture of the herbs and spices.

Once you try this Curry Shrimp in coconut milk, you will never eat the regular Curry Shrimp again… well, unless you just can’t find some coconut milk.

Coconut Curry Shrimp served with white rice in a white bowl.

What is Curry Powder?

Curry powder is a blend of spices originated from India. You can find several varieties of curry powders in India, it just depends on which dish you want and the region that you are in.

Curry powder can be mild or hot, it all depends on the level of spice you want.

Plus, you can even make your own curry powder if you chose to. The few common ingredients that are found in Curry Powder are coriander, turmeric, cumin and chili peppers.

Some other ingredients that can be added to Curry Powder are black pepper, mustard, ginger, fenugreek, garlic, caraway, cinnamon, fennel, clove and even nutmeg.

Once you have the main ingredients, there are endless possibilities to what kind of Curry Powder you can make on your own.

What is the difference between Jamaican Curry Powder and Indian Curry Powder?

The difference between Jamaican Curry Powder and Indian Curry Powder is that we add a spice called Allspice. This is make from pimento seeds. Allspice is also added to Jerk sauces and seasoning.

Another difference is that the Jamaican Curry Powder is not as hot/spicy as the Indian Curry Powder. Jamaicans tends to add their own spice by using a scotch bonnet pepper to their Curry Chicken dishes.

If you aren’t able to get your hands on some Jamaican Curry Powder, then you can go ahead and use the Indian Curry Powder, since it will produce a similar taste in flavor except that the Indian Curry Powder maybe be a bit too spicy for your taste buds.

Coconut Curry Shrimp

What is Coconut Milk?

Coconut Milk is the white liquid that comes from the white flesh of a mature coconut (the brown coconut). The coconut milk has a rich, thick and creamy texture. This is made by grating the white fleshy part and adding water to it. In the end, it is then sieved through a cheesecloth or a mesh strainer to produce the milk.

The rich and creamy coconut milk is used for baking, creating sauce, soups, substitute to add to coffee, making yogurt and as a vegan/lactose free substitution.

Please note that Coconut Milk is different from coconut water. The coconut water comes from the center of the coconut (mostly the young and green ones) and it is a clear liquid. Drinking the coconut water directly from the coconut is so refreshing, especially if it’s a cold one.

What can be served with Coconut Curry Shrimp?

Personally, I can just eat a bowl of this dish by itself. However, if I have to choose to eat something with it, it would be some nice fluffy white rice. Mixing the white rice in that sauce is delicious.

Besides white rice, you can serve it with some brown rice too, just to be on the healthier side of life. Plus, this would be great with some salad.

Nonetheless, whatever you choose to eat it with, is your choice. Just go ahead and enjoy all the flavor in your mouth.

How to make Coconut Curry Shrimp

Making this recipe is pretty easy and you will have dinner ready in under 30 minutes. Gather all your ingredients and let’s start cooking.

All the ingredients to make the coconut curry shrimp.

Firstly, add the curry powder and turmeric powder to the heated coconut oil. Add the grated ginger and garlic.

Adding the curry powder and turmeric powder to the oil.

Secondly, add the ginger and garlic. Then saute the vegetables and herbs. The scent is so amazing.

Adding the grated ginger, garlic, bell peppers, coriander and cumin.

Thirdly, add the coconut milk, pimento seeds, scallion (green onion) and thyme.

Adding the coconut milk and some herbs and spices to make the sauce.

Fourthly, add the raw shrimp and allow the sauce to simmer on low heat, while it thickens.

Adding the raw shrimp to the coconut curry sauce.

Finally, serve with some white rice and enjoy.

Coconut Curry Shrimp in a white bowl.

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Coconut Curry Shrimp Recipe

Ingredients

  • 1 pound jumbo raw Shrimp, peeled and deveined
  • 1 13.5 oz can Coconut Milk
  • 2 Tablespoon Jamaican Curry Powder
  • 1 teaspoon Turmeric Powder
  • 1 medium Onion, chopped
  • 3 cloves Garlic, minced
  • 1 inch Ginger, grated
  • 1 stalk Scallion (Green Onion), chopped
  • 1/2 teaspoon Ground Allspice or 5 Pimento Seeds
  • 1/2 teaspoon Cumin
  • 1 teaspoon Coriander
  • 1/2 of a medium green Bell Pepper
  • 1/2 of a medium red or orange Bell Pepper, chopped
  • 3 Tablespoon Coconut oil (or your choice of oil)
  • Salt and Pepper to taste

Directions

  1. Pour the coconut oil in a skillet over medium low heat. Add the curry powder and turmeric powder to the oil and stir. Allow the curry and turmeric to cook for awhile but not burnt.
  2. Add garlic and ginger and allow to saute for about a minute. Then add the bell peppers, onions, coriander and cumin. Continue to stir and allow to saute for about a minute or two.
  3. Pour the coconut milk, add the pimento seeds or ground allspice, scallion (green onion) and thyme. Add salt and pepper to taste. Bring to boil and reduce the heat.
  4. Add the raw shrimp and let it simmer and thickens to your desire or until the shrimp cooks.
  5. Remove from the heat and discard the thyme and pimento berries.
  6. Serve with white rice and enjoy.

Notes:

  1. Do not let the curry powder and turmeric powder get too dark (burnt). Plus, when you add the ginger and garlic too.
  2. Discard the thyme and pimento seeds before serving.
Coconut Curry Shrimp Recipe, dinner is served.

Please let me know when you try this Coconut Curry Shrimp, by leaving a comment in the comment section below.

Thanks for stopping by and please come back again.

Blessing & Love, as you carry on, on your YouNique Journey!

Coconut Curry Shrimp Recipe

Coconut Curry Shrimp

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

This Coconut Curry Shrimp is full of flavor from the sweetness of the coconut milk and a little spice from the ginger and curry powder.

Ingredients

  • 1 pound jumbo raw Shrimp, peeled and deveined
  • 1 13.5 oz can Coconut Milk
  • 2 Tablespoon Jamaican Curry Powder
  • 1 teaspoon Turmeric Powder
  • 1 medium Onion, chopped
  • 3 cloves Garlic, minced
  • 1 inch Ginger, grated
  • 1 stalk Scallion (Green Onion), chopped
  • 1/2 teaspoon Ground Allspice or 5 Pimento Seeds
  • 1/2 teaspoon Cumin
  • 1 teaspoon Coriander
  • 1/2 of a medium green Bell Pepper
  • 1/2 of a medium red or orange Bell Pepper, chopped
  • 3 Tablespoon Coconut oil (or your choice of oil)
  • Salt and Pepper to taste

Instructions

    1. Pour the coconut oil in a skillet over medium low heat. Add the curry powder and turmeric powder to the oil and stir. Allow the curry and turmeric to cook for awhile but not burnt.
    2. Add garlic and ginger and allow to saute for about a minute. Then add the bell peppers, onions, coriander and cumin. Continue to stir and allow to saute for about a minute or two.
    3. Pour the coconut milk, add the pimento seeds or ground allspice, scallion (green onion) and thyme. Add salt and pepper to taste. Bring to boil and reduce the heat.
    4. Add the raw shrimp and let it simmer and thickens to your desire or until the shrimp cooks.
    5. Remove from the heat and discard the thyme and pimento berries.
    6. Serve with white rice and enjoy.

Notes

  1. Do not let the curry powder and turmeric powder get too dark (burnt). Plus, when you add the ginger and garlic too.
  2. Discard the thyme and pimento seeds before serving.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 419Total Fat: 34gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 143mgSodium: 736mgCarbohydrates: 14gFiber: 3gSugar: 3gProtein: 19g

The nutritional information that is provided, is computer generated and therefore it is an estimate. Please do your own research with the ingredients that are listed here, if you have any concern about any specific diet or your health.

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Keekee Cranston

Tuesday 23rd of July 2019

I tried these coconut curry shrimp and they are delicious, I can truly say I could eat them everyday since I love curry and seafood. They were very flavorful and when I ate all the shrimp I just enjoyed the extra gravy with the white rice. Delicious!!

Yanks

Friday 26th of July 2019

I am glad that you enjoyed these coconut curry shrimp and the extra gravy too. Thank you so much.

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