Coconut-Curry Shrimp with Caribbean Rice

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Succulent shrimp cooked in a fragrant coconut curry sauce, served over fluffy Caribbean-style rice infused with spices and peas. This Caribbean recipe (gluten free), ready in about 35 minutes, pairs large shrimp, peeled and deveined, coconut milk, yellow curry powder 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 rice, quinoa, or a quick salad. 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
• 1 cup coconut milk
• 2 tbsp yellow curry powder
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 stalks scallions, chopped
• 2 tbsp vegetable oil
• 1 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup long grain white rice
• 2 cups water
• 1/2 cup canned pigeon peas (or black-eyed peas), drained
• 1 tsp thyme, fresh or dried
• 1 stalk, sliced scallions for garnish

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Instructions

1. Step 1: Rinse 1 cup long grain white rice until water runs clear. In a medium pot, combine the rice with 2 cups water, 1/2 cup drained canned pigeon peas, and 1 tsp thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and water is absorbed.
2. Step 2: While rice cooks, heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1 tbsp grated ginger, sauté for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp yellow curry powder and cook for 30 seconds to toast the spices. Pour in 1 cup coconut milk and bring to a gentle simmer.
4. Step 4: Add 1 lb peeled and deveined large shrimp to the skillet, cooking for 3-4 minutes until shrimp turn pink and curl.
5. Step 5: Season the curry with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lime juice. Stir in 2 chopped scallions and remove from heat.
6. Step 6: Fluff the cooked rice with a fork and serve topped with the coconut-curry shrimp. Garnish with 1 sliced scallion for added freshness.