This recipe has been long over do. It’s really easy for me turn on the video and cook live, but when it comes to writing out a recipe things can move a bit slower. Anyway, it’s time for some coconut curry shrimp. That’s right…the good stuff. Creamy, a bit spicy, plump and good.
I’m always peppered with questions about what I cook at home especially since gluten is not on the table. We eat about a 90% non-inflammatory diet. This recipe for coconut curry shrimp is a typical weekday meal. It cooks in about 20 minutes, is packed with flavor and both simple and delicious. And let’s not forget to say “hello” to Caribbean flavor.
In the coconut curry shrimp recipe, the key is to not overcook the shrimp. Cook it just enough so that the shrimp is cooked through but, it doesn’t get rubbery. Besides the shrimp, curry powder is the star of the show here. Curry powder is a spice blend that usually contains fenugreek, turmeric, cumin, and chili powder…although different blends can vary.
About Curry Powder
Curry powder is a spice traditionally used in India and Indian cooking. It most likely made its way into the Caribbean during the spice trade.
Cumin, (which is found in curry powder), has a role in digestion and immunity. It is full of anti-inflammatory properties. Chili builds immunity and metabolism and there are a whole host of benefits of fenugreek, which include inducing milk production in lactating moms and an anti-inflammatory effect.
So besides the fact that curry powder tastes good, the spice is a nutritional power house! You should just call it “powdered gold”.
Traditionally, a recipe like coconut curry shrimp would be served on top a bed of with rice. But, I’m going for a non-inflammatory effect, so I recommend serving it with cilantro cauliflower rice. Curry powders vary from manufacturer to manufacturer so, the best thing to do is to try a few varieties and see which one you like best. Check out my Amazon shop to see which one made my list.
- 1 pound raw shrimp (peeled and deveined)
- 13.5 oz can coconut milk
- 1/4 cup chopped red pepper
- 1/4 cup chopped green pepper
- 1 tsp dried thyme (1 tbsp fresh thyme)
- 1 Scotch Bonnet pepper or other preferred pepper
- 2 tbsp curry powder
- 1/2 tsp turmeric powder
- 1/4 tsp multi-purpose or Adobo seasoning
- 2 tbsp butter
- 1-2 tbsp olive oil
- 2 cloves garlic (minced)
- 1/2 tsp sea salt
- 2 tbsp fresh lemon juice
- 1 tsp fresh ginger (chopped)
- 1/4 tsp fresh cracked pepper
To large bowl add raw shrimp.
Add lemon juice and mix in curry powder, turmeric, salt, pepper, and multi purpose seasoning before setting aside.
In large preheated skillet (medium heat) sauté garlic, ginger and peppers in butter and olive oil.
Add coconut milk, stir together and let come to small boil.
Add shrimp to the pot last.
The shrimp will cook quickly (about 2-5 minutes) and will curl once cooked. May add additional salt and pepper to taste.
Remove from heat promptly once cooked.
Serve hot with sides of your choice. (Cilantro cauliflower rice is highly recommended).
Garnish with additional lemon if desired.
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g
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Original June 1, 2018. Republished March 23, 2021