Caribbean Coconut Curry Shrimp

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant curry where tender shrimp swim in a creamy coconut milk sauce infused with Caribbean spices and fresh herbs. This caribbean-inspired caribbean ready in about 30 minutes pairs large shrimp, peeled and deveined, coconut oil, medium yellow onion, finely diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 15 min Cook: 15 min Serves 4 Caribbean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large skillet over medium heat until shimmering. Add 1 medium finely diced yellow onion and sauté for 4-5 minutes until translucent and soft.
  2. Step 2: Stir in 3 minced garlic cloves, 1 tbsp grated fresh ginger, 2 tbsp curry powder, and 1 tsp ground turmeric. Cook for 1-2 minutes until fragrant, stirring constantly to avoid burning.
  3. Step 3: Pour in 14 oz canned coconut milk and add 1 small finely chopped scotch bonnet pepper (seeded if less heat is desired). Stir well and bring the sauce to a gentle simmer.
  4. Step 4: Add 1 lb peeled and deveined large shrimp to the skillet, cooking for 4-5 minutes until the shrimp turn pink and opaque, stirring occasionally to coat them in sauce.
  5. Step 5: Season the curry with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lime juice. Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with rice or flatbread.

Frequently asked questions

How long does Caribbean Coconut Curry Shrimp take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Caribbean Coconut Curry Shrimp?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut oil from drying out.

Can I substitute ingredients in Caribbean Coconut Curry Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Caribbean Coconut Curry Shrimp for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Caribbean Coconut Curry Shrimp?

Caribbean caribbean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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