Coconut Curry Shrimp
- The Raina’s Kitchen, LLC
Categories: curry , curryshrimp , fish , Jamaicanfood
Ingredients:
@therainaskitchen Coconut Curry Shrimp Ingredients
- 2lbs XL shrimp (I’m using Pink Patagonian Wild Caught)
- 1-Tablespoon Green Seasoning
- 1-Teaspoon All Purpose Seasoning
- 1/2-TSP Fish Seasoning
- 1/2-TSP Salt
- 1/2-TSP Black pepper
- Sauce
- 1-Tablespoon Cooking oil(I'm using Coconut Oil)
- 1-Tablespoon Curry
- 1-Teaspoon All Purpose Seasoning
- 2-Cups of Coconut Milk(1 Can)
- 3-Cloves of Garlic(Chopped or crushed)
- 1/2-Teaspoon Ginger(or Ginger Paste)
- 3-Sprigs of Thyme
- 2-Sprigs of Green Onion(Chopped)
- 1-Medium Onion(Julienne)
- 1/2- Scotch Bonnet Pepper
- 4-Allspice Berries (Crushed)
- 1-TSP Green Seasoning
- 1/4- Tri-color sweet pepper (Red, Green, Yellow)
- Carrots(Optional)
- 1-2 TBSP of Cornstarch or Flour mixed with water(Optional to thicken sauce)
Prepare:
- Combine shrimp with first set of ingredients. Green Seasoning, All Purpose Seasoning, Fish Seasoning, Salt and Black Pepper.
- Prepare onions(julienne style), sweet peppers, scallion, thyme, garlic, scotch bonnet peppers, ginger and pimento seeds and set a side.
Direction:
- Heat frying Pan over medium heat and add oil.
- Add 1 tablespoon of curry to oil and allow it to toast on medium heat for 2-3 minutes. Add Onion, garlic, ginger, allspice and carrots to pan and toss for 2-3 minutes.
- Add scallion, bell peppers, scotch bonnet and thyme to the pan.
- Add coconut milk, All purpose seasoning and Green Seasoning. Allow to simmering for about 3-4 minutes.
- Add seasoned shrimp to mixture.
- Taste and adjust seasoning if needed.
- Thicken by combining 1 Tablespoon of corn starch or flour to 2 tablespoons of water. Increase mixture if needed.
- Cover and simmer on low-medium heat for 3-5 minutes.
Chef’s Note: There may be variation in color and taste depending on the type of curry used. My preference is Bahola’s Indian curry or Beta-Pak. Both can be purchased at any Caribbean grocery store or on my Amazon Store Front link. Shrimp Cooks very quickly and should not cook for more than 5 minutes.