Seafood Curry with Coconut and Scotch Bonnet
A fragrant seafood curry simmered in creamy coconut milk with bold Caribbean spices and a touch of heat from scotch bonnet peppers. This caribbean-inspired seafood ready in about 35 minutes pairs shrimp, peeled and deveined, large scallops, coconut oil 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. 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 shrimp, peeled and deveined
- 8 large scallops
- 2 tbsp coconut oil
- 1 medium, finely chopped onion
- 3 cloves, minced garlic cloves
- 1 tbsp grated fresh ginger
- 1 small, deseeded and finely chopped scotch bonnet pepper
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 1/2 cups coconut milk
- 1 tbsp tomato paste
- 1 tbsp lime juice
- 1/4 cup chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large skillet over medium heat. Add 1 medium finely chopped onion, 3 minced garlic cloves, 1 tbsp grated fresh ginger, and 1 small finely chopped deseeded scotch bonnet pepper. Sauté for 4-5 minutes until onion softens and mixture is fragrant.
- Step 2: Stir in 2 tbsp curry powder, 1 tsp turmeric powder, and 1 tbsp tomato paste. Cook for 2 minutes, stirring constantly, until spices bloom and tomato paste darkens slightly.
- Step 3: Pour in 1 1/2 cups coconut milk, bring to a gentle simmer, and cook for 5 minutes to thicken the sauce.
- Step 4: Season 1 lb peeled and deveined shrimp and 8 large scallops with 1 tsp salt and 1/2 tsp black pepper. Add the seafood to the skillet and simmer gently for 4-6 minutes until shrimp turn pink and scallops are opaque.
- Step 5: Remove from heat, stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Serve hot with steamed rice or fried dumplings.
Frequently asked questions
How long does Seafood Curry with Coconut and Scotch Bonnet take to make?
Total time is about 35 minutes (15 min prep + 20 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 Seafood Curry with Coconut and Scotch Bonnet?
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 shrimp, peeled and deveined from drying out.
Can I substitute ingredients in Seafood Curry with Coconut and Scotch Bonnet?
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 Seafood Curry with Coconut and Scotch Bonnet 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 Seafood Curry with Coconut and Scotch Bonnet?
Caribbean seafood 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.
