Caribbean-Style Coconut Shrimp Curry

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A rich and aromatic shrimp curry featuring creamy coconut milk and warm island spices simmered to perfection. This Caribbean recipe, ready in about 35 minutes, pairs large shrimp, peeled and deveined, coconut oil, yellow onion, chopped 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp coconut oil
• 1 medium (about 1 cup) yellow onion, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 14 oz (1 can) canned coconut milk
• 1 cup diced tomatoes, canned
• 1 tbsp fresh lime juice
• 1 tsp salt
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: Heat 2 tablespoons coconut oil in a large skillet over medium heat until shimmering. Add 1 medium chopped yellow onion and sauté for 4-5 minutes until translucent and fragrant.
2. Step 2: Stir in 3 minced garlic cloves and 1 tablespoon grated fresh ginger; cook for 1 minute until aromatic.
3. Step 3: Add 2 tablespoons curry powder and 1 teaspoon ground turmeric, stirring continuously for 30 seconds to toast the spices.
4. Step 4: Pour in 14 ounces canned coconut milk and 1 cup canned diced tomatoes, stirring to combine. Bring the mixture to a gentle simmer and cook uncovered for 8 minutes until the sauce thickens slightly.
5. Step 5: Add 1 pound peeled and deveined shrimp to the sauce, stirring to coat. Simmer for 5 minutes until shrimp turn pink and are cooked through.
6. Step 6: Remove from heat and stir in 1 tablespoon fresh lime juice and 1 teaspoon salt. Garnish with 2 tablespoons chopped fresh cilantro before serving with steamed rice or flatbread.