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-inspired 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.
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
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.
