Trinidadian Coconut Curry Shrimp

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

Plump shrimp simmered in a fragrant coconut milk curry with bell peppers and spices, served over fluffy jasmine rice for an authentic Caribbean experience. This Caribbean-inspired seafood recipe, ready in about 45 minutes, pairs shrimp, curry powder, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 20 min Cook: 25 min Serves 4 Caribbean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 1 lb shrimp with 1 tbsp curry powder and salt until evenly coated; set aside.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 diced onion and 2 minced garlic cloves, sautéing for 2 minutes until fragrant.
  3. Step 3: Add 1 diced red bell pepper and cook for 3 minutes until softened. Stir in 1 cup coconut milk, 1 cup vegetable broth, 1 tsp ground cinnamon, and 1/2 tsp cayenne pepper; bring to a simmer.
  4. Step 4: Add shrimp to the skillet, cover, and simmer for 5-7 minutes until shrimp turn pink and opaque.
  5. Step 5: Stir in 1 tbsp lime juice, then serve immediately over 1 cup cooked jasmine rice.

Frequently asked questions

How long does Trinidadian Coconut Curry Shrimp take to make?

Total time is about 45 minutes (20 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 Trinidadian Coconut Curry Shrimp?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Trinidadian Coconut Curry Shrimp?

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 Trinidadian Coconut Curry Shrimp 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 Trinidadian Coconut Curry Shrimp?

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.

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