Pan-Simmered Jamaican Coconut Shrimp with Coconut Milk Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Jumbo shrimp simmered in a creamy spiced coconut milk sauce, served over fluffy brown rice. This caribbean-inspired caribbean ready in about 25 minutes pairs jumbo shrimp, peeled and deveined, coconut milk, medium onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 4.2 (12 ratings) Prep: 10 min Cook: 15 min Serves 4 Caribbean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 small finely chopped scotch bonnet pepper, sautéing for 3-4 minutes until fragrant and onions are translucent.
  2. Step 2: Stir in 1 teaspoon fresh thyme leaves, 1/2 teaspoon allspice powder, 1 teaspoon salt, and 1/2 teaspoon black pepper, cooking for 1 minute to toast the spices.
  3. Step 3: Add 1 cup coconut milk to the skillet and bring to a gentle simmer over medium-low heat.
  4. Step 4: Add 1 lb jumbo peeled shrimp to the coconut milk sauce and cook for 4-5 minutes, stirring occasionally, until shrimp turn pink and the sauce thickens slightly.
  5. Step 5: Serve the shrimp and coconut sauce hot over 2 cups cooked brown rice for a satisfying Caribbean-inspired meal.

Frequently asked questions

How long does Pan-Simmered Jamaican Coconut Shrimp with Coconut Milk Sauce 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 Pan-Simmered Jamaican Coconut Shrimp with Coconut Milk Sauce?

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 Pan-Simmered Jamaican Coconut Shrimp with Coconut Milk Sauce?

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 Pan-Simmered Jamaican Coconut Shrimp with Coconut Milk Sauce 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 Pan-Simmered Jamaican Coconut Shrimp with Coconut Milk Sauce?

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.

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