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 us no longer at the table, and we eat about 85% of what we eat is non-inflammatory.
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.
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 has a role in digestion and immunity. It is full of anti-inflammatory properties. Chili builds immunity and metabolism and there a whole host of benefits of fenugreek, which includes inducing milk production in lactating moms and 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”.
Pair coconut curry shrimp with vegetables, greens, potato salad, plantains…the options are endless. Curry powders vary from manufacturer to manufacturer but the best thing is to try a few and see which one you like best. Blue Mountain seems to be a favorite on Amazon.Print
Coconut Curry Shrimp
This coconut curry shrimp recipe is fragrant with curry powder, creamy with coconut milk and just a hit of spice. Curry is a Caribbean favorite and this coconut curry shrimp is delicious and easy to make.
1 pound raw shrimp
1/4 cup coconut milk
1/4 cup chopped red pepper
1/4 cup chopped green pepper
1/2 of a habanero pepper chopped & seeds removed
1.5 tbsp curry powder
1/4 tsp multi-purpose or Adobo seasoning
2 tbsp butter
1–2 tbsp olive oil
2 cloves garlic (crushed)
1/8 tsp sea salt
juice of 1/4 of large lemon
1/2 tsp fresh ginger (chopped)
1/4 tsp fresh cracked pepper
In large preheated skillet (medium heat) saute garlic and peppers in butter and olive oil.
Add ginger, coconut milk and stir together.
Add shrimp then sprinkle in curry powder, salt, adobo and black pepper.
Add lemon juice.
Stir to combine so that the curry is uniform in color.
The shrimp will cook quickly (about 2-3 minutes), so remove from heat promptly once cooked.
Serve hot with sides of your choice.