Trinidadian Curry Shrimp with Coconut Rice

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

Vibrant shrimp simmered in a fragrant coconut curry sauce with fresh vegetables, served over creamy coconut rice. This caribbean-inspired seafood 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.

Frequently asked questions

How long does Trinidadian Curry Shrimp with Coconut Rice 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 Curry Shrimp with Coconut Rice?

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 Curry Shrimp with Coconut Rice?

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 Curry Shrimp with Coconut Rice 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 Curry Shrimp with Coconut Rice?

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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