Caribbean-Style Coconut Shrimp Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and aromatic shrimp curry featuring creamy coconut milk and warm island spices simmered to perfection. This caribbean 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.

★ 4.4 (8 ratings) Prep: 15 min Cook: 20 min Serves 4 Caribbean cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Caribbean-Style Coconut Shrimp Curry take to make?

Total time is about 35 minutes (15 min prep + 20 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-Style Coconut Shrimp Curry?

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-Style Coconut Shrimp Curry?

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-Style Coconut Shrimp Curry 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-Style Coconut Shrimp Curry?

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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