Caribbean-Style Coconut Shrimp Curry with Sweet Potatoes
A vibrant, creamy curry featuring succulent shrimp and tender sweet potatoes simmered in coconut milk with warm Caribbean spices. This caribbean ready in about 40 minutes pairs large shrimp, peeled and deveined, sweet potatoes, peeled and cubed, (14 oz) coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 cups sweet potatoes, peeled and cubed
- 1 can (14 oz) coconut milk
- 2 tbsp yellow curry powder
- 1 tsp ground turmeric
- 3 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 medium yellow onion, diced
- 1 pepper scotch bonnet pepper, whole
- 2 tbsp vegetable oil
- 1 tbsp lime juice
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh cilantro, chopped
- 1 cup water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 diced medium yellow onion and sauté for 4-5 minutes until translucent.
- Step 2: Stir in 3 minced garlic cloves, 1 tbsp grated fresh ginger, 2 tbsp yellow curry powder, and 1 tsp ground turmeric. Cook for 1 minute until fragrant.
- Step 3: Add 2 cups peeled and cubed sweet potatoes, 1 can (14 oz) coconut milk, and 1 cup water to the skillet. Drop in 1 whole scotch bonnet pepper without breaking it. Stir to combine and bring to a simmer.
- Step 4: Cover and cook the sweet potatoes in the curry base for 10-12 minutes until tender when pierced with a fork.
- Step 5: Remove the whole scotch bonnet pepper and discard. Add 1 lb peeled and deveined shrimp to the skillet, season with 1 tsp salt and 1/2 tsp black pepper, and cook uncovered for 4-5 minutes until shrimp turn pink and opaque.
- Step 6: Remove from heat, stir in 1 tbsp lime juice and 2 tbsp chopped fresh cilantro. Serve hot with steamed rice or flatbread.
Frequently asked questions
How long does Caribbean-Style Coconut Shrimp Curry with Sweet Potatoes take to make?
Total time is about 40 minutes (15 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-Style Coconut Shrimp Curry with Sweet Potatoes?
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 (14 oz) coconut milk from drying out.
Can I substitute ingredients in Caribbean-Style Coconut Shrimp Curry with Sweet Potatoes?
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 with Sweet Potatoes 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 with Sweet Potatoes?
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.
