Trinidadian Curry Shrimp with Coconut Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Vibrant shrimp simmered in a fragrant coconut curry sauce with fresh vegetables, served over creamy coconut rice. This Caribbean-inspired seafood recipe, ready in about 45 minutes, pairs Shrimp, peeled and deveined, Coconut milk, Curry powder 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: Cook rice: In a medium saucepan, combine 1 cup long grain rice, 1.5 cups water, and 1/4 cup coconut milk. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until tender and liquid absorbed.
  2. Step 2: In a large skillet, heat 1 tbsp oil over medium heat. Add 1/2 cup diced onion and sauté for 3-4 minutes until golden. Add 3 minced garlic cloves and 1 tbsp minced ginger, and cook for 1 minute until fragrant.
  3. Step 3: Stir in 2 tbsp curry powder and cook for 1 minute to toast spices. Add 1/2 cup diced green bell pepper and 1/2 cup diced tomato. Cook for 5 minutes until vegetables soften.
  4. Step 4: Add 1 lb peeled shrimp, 1 can (13.5 oz) coconut milk, and 1/2 tsp salt. Simmer gently for 5-7 minutes until shrimp turn pink and opaque.
  5. Step 5: Stir in 2 tbsp chopped cilantro. Serve shrimp curry over coconut rice.

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