Caribbean Shrimp Curry with Coconut Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Caribbean curry featuring shrimp simmered in a coconut-infused sauce, served alongside fluffy coconut rice. This caribbean-inspired caribbean ready in about 35 minutes pairs peeled and deveined large shrimp, coconut milk, yellow curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

★ 4.2 (13 ratings) Prep: 10 min Cook: 25 min Serves 4 Caribbean cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a saucepan, combine the rice, 1 cup water, 1/2 cup coconut milk, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until rice is tender and liquid absorbed.
  2. Step 2: While the rice cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4-5 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tbsp yellow curry powder and cook for 1 minute to release spices' aroma. Add 1 cup coconut milk and 1 tsp salt, bringing the sauce to a gentle simmer.
  4. Step 4: Add 1 lb peeled and deveined large shrimp to the curry sauce. Cook for 4-5 minutes until shrimp turn pink and opaque, stirring occasionally.
  5. Step 5: Remove from heat and stir in 1 tbsp lime juice and 2 tbsp chopped fresh cilantro.
  6. Step 6: Fluff the coconut rice with a fork, then serve alongside the shrimp curry for a rich, aromatic Caribbean meal.

Frequently asked questions

How long does Caribbean Shrimp Curry with Coconut Rice take to make?

Total time is about 35 minutes (10 min prep + 25 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 Shrimp Curry with Coconut Rice?

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 milk from drying out.

Can I substitute ingredients in Caribbean Shrimp Curry with Coconut Rice?

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 Shrimp Curry with Coconut Rice 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 Shrimp Curry with Coconut Rice?

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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