Caribbean Curried Shrimp

Why Make Caribbean Curried Shrimp

And here’s the deal with Caribbean curried shrimp. It’s perfectly customizable, so you can make it as hot or mild as you want. Don’t have the hot pepper listed in the recipe? No problem! Scotch bonnets, cayenne, jalapenos, habaneros, sriracha, etc. are all good.

You can leave the hot pepper out entirely if little ones are at the dinner table. Personally, I’m a moderate heat seeker and love my food a little spicy. Go ahead and call me a chicken; I can take it.

Caribbean Curry Shrimp is straightforward and quick. Start by sautéing the shrimp, toasting the spices, following with the rest of the ingredients, and you’re good to go. The tomato paste thickens the sauce, while the coconut milk adds flavor and juiciness. Chicken stock replaces coconut milk if you’re not into the flavor.

What You’ll Need

1. Shrimp – The easiest seafood to make on the planet (IMO). You could replace it with scallops or clams.
2. Seasoned Salt – Creole seasoning is my go-to, but feel free to swap it out with your favorite.
3. Olive oil is my choice, but canola oil, avocado oil, and butter are all good.
4. Flavor – Onion, jalapeño for heat, garlic, thyme, curry powder, smoked paprika, cayenne, white pepper, and tomato paste create a flavor bomb to coat the shrimp.
5. Coconut milk adds creaminess and a hint of the tropics. Chicken broth also works, but it will look and taste slightly different.
6. Garnish – Chopped parsley makes everything look more appealing.

How to Make Caribbean Curried Shrimp

• Season shrimp lightly with seasoning salt or Creole spice. Heat 2 tablespoons of oil over medium in a cast-iron skillet or heavy-bottomed Dutch oven.
• Sauté the shrimp for 3-5 minutes; set aside.
• Curry Base – Add onions, jalapenos, garlic, and thyme to the pan and stir for about a minute. Follow with the curry powder, smoked paprika, cayenne, and white pepper. Stir until the spices become aromatic.
• Liquid – Then add the tomato paste and coconut milk or broth. Add more oil if needed.
• Simmer – Bring it to a boil, lower the heat, and simmer for 7-10 minutes.
• Assemble – Toss in shrimp, adjust for seasonings with salt and pepper, and adjust thickness with broth.
• Serve – Garnish with parsley and enjoy over rice and vegetables.

Variations and Tips

1. Shrimp cooks up REALLY fast, so try not to pass more than 5 minutes for juicy, tender shrimp. Too long on the heat makes them rubbery.
2. One dear reader added ½ cup of coconut milk and ½ cup of chicken stock to make it more saucy.
3. Feel free to replace the hot chili peppers with your favorite or leave them out completely for a kid-friendly version.
4. If making it ahead, only cook the shrimp for 2-3 minutes. That way, they won’t overcook when you reheat them.

What Goes With Caribbean Curried Shrimp

This tropical goodness goes wonderfully with coconut rice, Caribbean-style coleslaw, and flatbread or tostones.

More Heartwarming Caribbean Shrimp Recipes to Try

1. Jerk Shrimp Skewers
2. Coconut Shrimp
3. Mofongo
4. Marinated Grilled Shrimp
5. Grilled Caribbean Coconut Shrimp