Name: How to make Curry Shrimp
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4-6
Cuisine: Caribbean
Ingredients: 1 kilogram Jumbo Shrimp - peeled & deveined; 1 tablespoon Green Seasoning; 3 tablespoons Curry powder; 1 tablespoon Amchar or Garam (hot) Masala; 3 tablespoons Coconut Oil; 1/4 cup Coconut Milk Powder; 150 ml Water - hot; 1 medium Onion chopped; 3 cloves Garlic minced; 3 Seasoning Peppers minced; 3-6 Chadon beni minced; Salt & Black Pepper to taste; 1 cup Basmati Rice Cooked

Aerial shot of Curry Shrimp with rice and garnish

When it comes to curry, anything goes. You can curry almost any vegetable, meat, and even seafood. We have already explored Curry fish with our Delicious King Fish Curry Recipe, but what about Shrimp? This curry shrimp recipe has the same iconic flavors you know and loves with coconut milk for a nice sweet and savory gravy. We recommend this dish served over warm basmati rice, but it's also excellent with any of your favorite rotis. We will show you how to make curry shrimp for your next dinner party or family meal with this easy-to-follow recipe.

#Pescetarian #Comfort Food #Family Dinners #Healthy Lunches #Seafood #One Pot #Skillet

Air Tight Container Bowl

Chef's Knife

Cutting Board

Dinner Plate

Medium Heavy Bottom Pot

Stainless Steel Measuring Spoons

Wooden Spoon

Author: Rachael Ottier Hart

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Time & Serves

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Serves

4-6

Ingredients

1 kilogram Jumbo Shrimp - peeled & deveined
1 tablespoon Green Seasoning
3 tablespoons Curry powder
1 tablespoon Amchar or Garam (hot) Masala
3 tablespoons Coconut Oil
1/4 cup Coconut Milk Powder
150 ml Water - hot
1 medium Onion chopped
3 cloves Garlic minced
3 Seasoning Peppers minced
3-6 Chadon beni minced
Salt & Black Pepper to taste
1 cup Basmati Rice Cooked

Instructions

Season the peeled and deveined shrimp with the green seasoning and 1 tablespoon of curry powder, then let marinate in a container for at least 1 hour or overnight for more depth of flavor.

Using a heavy bottom pot or deep skillet add the coconut oil and bring to a medium-high heat.

Once the oil is hot, add the onion, garlic, seasoning peppers, and chadon beni and sauté for 3-5 minutes or until the onions are translucent.

Add the curry and masala powder and mix into a paste with the seasonings. Add 50 ml of water if it’s too dry.

Turn the heat down to medium-low, add the seasoned shrimp to the pot, and cook for 1-2 minutes.

Mix in the coconut milk powder and water using a wooden spoon, cook for another 2 minutes until the shrimp are fully cooked, and the mixture is a lovely creamy gravy consistency.

Remove from the heat and serve in plates with overcooked basmati rice and enjoy.

Nutrition Disclosure