Coconut-Curry Shrimp with Caribbean Rice
Succulent shrimp cooked in a fragrant coconut curry sauce, served over fluffy Caribbean-style rice infused with spices and peas. This caribbean (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 cloves 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Add 1 lb peeled and deveined large shrimp to the skillet, cooking for 3-4 minutes until shrimp turn pink and curl.
- 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.
- 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.
Frequently asked questions
How long does Coconut-Curry Shrimp with Caribbean Rice take to make?
Total time is about 35 minutes (10 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 Coconut-Curry Shrimp with Caribbean Rice?
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 milk from drying out.
Can I substitute ingredients in Coconut-Curry Shrimp with Caribbean Rice?
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 Coconut-Curry Shrimp with Caribbean Rice 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.
Is Coconut-Curry Shrimp with Caribbean Rice gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
