Coconut-Lime Caribbean Shrimp Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Caribbean-style shrimp curry simmered in creamy coconut milk with zesty lime and aromatic spices for a vibrant tropical meal. This caribbean-inspired seafood (gluten free) ready in about 25 minutes pairs peeled and deveined large shrimp, coconut oil, small, finely chopped yellow onion 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.

Prep: 10 min Cook: 15 min Serves 4 Caribbean cuisine 400 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large skillet over medium heat. Add 1 small finely chopped yellow onion and sauté for 4-5 minutes until translucent.
  2. Step 2: Stir in 4 minced garlic cloves, 1 tbsp grated fresh ginger, 2 tbsp curry powder, and 1 tsp ground turmeric. Cook for 1-2 minutes until fragrant.
  3. Step 3: Pour in 1 can (14 oz) full-fat coconut milk and bring the mixture to a gentle simmer.
  4. Step 4: Add 1 lb peeled and deveined large shrimp to the skillet. Cook for 5-6 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.
  5. Step 5: Remove from heat and stir in 2 tbsp freshly squeezed lime juice, 1 tsp salt, and 1/4 cup chopped fresh cilantro.
  6. Step 6: Serve the shrimp curry over 3 cups cooked jasmine rice, garnished with 2 sliced scallions for freshness.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Coconut-Lime Caribbean Shrimp Curry take to make?

Total time is about 25 minutes (10 min prep + 15 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-Lime Caribbean Shrimp Curry?

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 oil from drying out.

Can I substitute ingredients in Coconut-Lime Caribbean Shrimp Curry?

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-Lime Caribbean Shrimp Curry 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-Lime Caribbean Shrimp Curry 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.

Related recipes