Curry shrimp has always been a favorite dish of mine, growing up in a Jamaican household. On my trip to Thailand I noticed that coconut and curry were often cooked together as well! I found it amazing that two completely different cultures had some similarities in their way of cooking and the spices they cooked with. I’m sharing this recipe with you all in hopes that you’ll try it and let me know how you like it!
Prep Time: 15 minutes
Servings: 4
[recipe-ingredients]
1 lb of raw shrimp, peeled and deveined
6 tbsp curry powder (more if you like a potent curry flavor)
1/2 can of coconut milk
1 tsp minced garlic
1/2 onion chopped
5 sprigs of thyme
1/4 cup of chopped green pepper
1 tsp adobo seasoning
1 tsp seafood seasoning
1 tsp chicken seasoning
1 tsp all purpose seasoning
1 cup water
2 tsp oil
[/recipe-ingredients]
[recipe-directions]
First begin by heating your oil in a medium sized skillet on medium heat. Sautee your onions, minced garlic, and green pepper for 3 minutes and then add your adobo, all purpose, chicken, and seafood seasoning. Sautee for 1 minute and then add curry powder. Continue to sautee for another minute. Add the water and coconut milk. Cover the pot and cook the curry for 10-15 minutes. Now add your shrimp. Cook the shrimp for 10-15 minutes, covered, until pink. Enjoy!
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[recipe-notes]
Cooked shrimp may be used in place of raw shrimp. Be careful not to continue to cook the precooked shrimp or else shrimp will become rubbery!
[/recipe-notes]
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Hi Helena! This coconut shrimp is fantastic! Thanks for being a nurse and thanks for this recipe!
Followed the recipe and it didn’t disappoint! Will definitely make again