Jamaican Coconut Curry Shrimp

Ingredients

• Raw Shrimp / Prawns

  400 g

  $4.40

• Curry powder

  1 tbsp

  $0.26

• Onions

  1/2 medium

  $0.15

• Garlic

  3 cloves

  $0.12

• Ginger

  1 tsp

  $0.05

• Thyme

  3 sprigs

  $0.14

• Coconut milk

  1/2 cup

  $0.45

• Vegetable oil

  1 tbsp

  $0.05

• Scotch bonnet chilli

  1/2

  $0.20

• Salt

  1/2 tsp

  $0.00

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Coconut milk for Milk (1:1) — Keeps the sauce creamy when coconut milk is unavailable

• Swap Scotch bonnet chilli for Chilli flakes (1 chilli : 1 tsp) — Delivers comparable heat without the fresh chilli

Preparation

1. 1

   Peel, devein, and pat the shrimp dry. Season with half the curry powder, a pinch of salt, and minced garlic.

2. 2

   Heat vegetable oil in a deep skillet over medium heat.

3. 3

   Add the chopped onion, grated ginger, and remaining curry powder, toasting the spices in the oil for 1 minute until fragrant.

4. 4

   Pour in the coconut milk, add fresh thyme sprigs and the whole Scotch bonnet pepper, and bring to a rapid simmer for 3 minutes.

5. 5

   Add the seasoned shrimp and cook for 3 to 4 minutes, turning once, until pink, opaque, and cooked through.

6. 6

   Discard the thyme sprigs and Scotch bonnet, season with salt to taste, and serve immediately.