Pan-Simmered Jamaican Coconut Shrimp with Coconut Milk Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Jumbo shrimp simmered in a creamy spiced coconut milk sauce, served over fluffy brown rice. This caribbean ready in about 25 minutes blends jumbo shrimp, peeled and deveined, coconut milk, medium onion, finely chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 350 cal/serving
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Ingredients

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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). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Simmered Jamaican Coconut Shrimp with Coconut Milk Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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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