Caribbean-Style Coconut Shrimp Curry with Sweet Potatoes

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A vibrant, creamy curry featuring succulent shrimp and tender sweet potatoes simmered in coconut milk with warm Caribbean spices. This Caribbean recipe, ready in about 40 minutes, pairs large shrimp, peeled and deveined, sweet potatoes, peeled and cubed, 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 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 medium yellow onion, diced
• 1 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Cover and cook the sweet potatoes in the curry base for 10-12 minutes until tender when pierced with a fork.
5. 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.
6. Step 6: Remove from heat, stir in 1 tbsp lime juice and 2 tbsp chopped fresh cilantro. Serve hot with steamed rice or flatbread.