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Caribbean Curried Shrimp

Simple and delicious curry shrimp is ready in 30 minutes or less for a hectic weeknight getaway or an elegant-want-to-impress entree.
Course Main
Cuisine Caribbean
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 268kcal
Author Imma

Ingredients

  • 1-1½ pounds (450-680g) shrimp, peeled and deveined
  • ¾ teaspoon (4g) seasoned salt like Creole seasoning
  • 2-3 tablespoons (30ml) olive oil or canola oil
  • ½ onion, diced
  • ½ small jalapeño, seeds removed and diced
  • 2 teaspoons (10g) minced garlic or 1 tablespoon (14g) garlic powder
  • 2-3 teaspoon curry powder
  • ½ teaspoon smoked paprika
  • 1 sprig thyme
  • ½ teaspoon (2-3g) cayenne pepper adjust to suit tastes
  • ½ teaspoon (1-2g) white pepper (optional)
  • 1 tablespoon (15g) tomato paste or more
  • ½ cup (120ml) coconut milk or use chicken broth
  • 2-3 tablespoons (7-12g) parsley chopped
  • salt to taste

Instructions

  • Lightly season the shrimp with seasoning salt or Creole spice—heat 2 tablespoons of oil over medium in a heavy-bottomed Dutch oven.
  • Sauté the shrimp for 3-5 minutes; set aside.
  • 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, and stir until the spices become aromatic.
  • Add the tomato paste and coconut milk or broth. Add more oil if needed.
  • Bring it to a boil and simmer for 7-10 minutes. Toss in shrimp, adjust for seasonings with salt and pepper, and adjust thickness with broth.
  • Garnish with parsley and enjoy over rice and vegetables.

Notes

  • 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.
  • One dear reader added ½ cup of coconut milk and ½ cup of chicken stock to make it more saucy.
  • Feel free to replace the hot chili peppers with your favorite or leave them out completely for a kid-friendly version.
  • If making it ahead, only cook the shrimp for 2-3 minutes. That way, they won't overcook when you reheat them.
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 100g | Calories: 268kcal | Carbohydrates: 7g | Protein: 25g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 214mg | Sodium: 1651mg | Potassium: 406mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1406IU | Vitamin C: 16mg | Calcium: 126mg | Iron: 3mg