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a plate of curry shrimp with rice and tostones
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5 stars (1 review)

Easy and Delicious Shrimp Curry Recipe with Coconut Milk

This quick and easy shrimp curry is a full-flavored, creamy dish of succulent shrimp, coconut milk, and aromatics. Skip takeout because this homemade curry shrimp is ready in just 30 minutes!
Course Seafood
Cuisine Asian Inspired
Keyword Carribean food, curry, curry shrimp, jamaican food, shrimp
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 545kcal
Author Tamara J.

Equipment

Ingredients

  • 1 pound Shrimp peeled and deveined
  • 1 tablespoon Olive oil (canola or vegetable oil works well)
  • 1 medium Onion thinly sliced
  • 1 red Bell pepper thinly sliced
  • 1 green Bell pepper thinly sliced
  • 2 medium Potatoes peeled and cubed
  • ½ tablespoon Garlic minced
  • ½ tablespoon Ginger minced
  • 3 tablespoons Curry powder
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Cumin powder
  • 1 teaspoon Salt
  • 1 can 14 ounces coconut milk
  • 1 cup Vegetable or chicken broth
  • Salt and pepper to taste

Serving:

  • Fresh cilantro and/or green onions chopped for garnish
  • Cooked rice
  • Naan bread
  • Plantains fried tostones

Instructions

  • 1. In a large saucepan or skillet, heat the oil over medium heat. Add the sliced onions and bell peppers and saute until they are translucent and softened (about 2-3 minutes). Now add in the garlic and ginger and stir constantly for one minute. 
  • 2. Gently add the cubed potatoes into the skillet and stir around until they are incorporated. Next, add in the curry powder, turmeric powder, cumin powder, and saltr to the pan. Stir well to combine and cook for another minute to toast the spices.
  • 3. Now add the shrimp to the pan and cook until they turn pink and opaque, usually 2-3 minutes per side. Remove the shrimp from the pan and set aside.
  • 4. Pour the coconut milk and broth into the pan, stirring well to combine with the spices and onions and peppers. Bring the mixture to a simmer and cover it and cook for about 7 minutes to allow the potatoes to tenderize and the flavors to marry. 
  • 5. Season the curry with salt and pepper to taste. Then add the cooked shrimp back into the pan and stir it to coat with the coconut milk curry sauce. Simmer for 2-3 minutes. 
  • 6. Serve the shrimp curry over cooked rice, with plantains or naan. Garnish with chopped green onions or parsley. And ENJOY!

Nutrition

Serving: 1 | Calories: 545kcal | Carbohydrates: 81g | Protein: 37g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 245mg | Sodium: 2075mg | Fiber: 10g | Sugar: 19g