Quick Island Curry Shrimp

Caribbean · Trinidad and Tobago

Quick Island Curry Shrimp

Plump shrimp flash-sautéed with curry powder, garlic, coconut milk, and scallions.

13 min Easy Serves 3$5.65 estimated
Dairy-free
Gluten-free
Halal
High-protein

Contains: Shellfish

Ingredients

  • Raw Shrimp / Prawns

    400 g

    $4.40

  • Curry powder

    1 tbsp

    $0.26

  • Coconut milk

    150 ml

    $0.57

  • Vegetable oil

    1 tbsp

    $0.05

  • Garlic

    3 cloves

    $0.12

  • Ginger

    1 tsp

    $0.05

  • Spring onions

    3 stalks

    $0.21

  • 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

Preparation

  1. 1

    Peel and devein the shrimp, then pat dry with paper towels.

  2. 2

    Heat vegetable oil in a skillet over medium heat, adding curry powder, grated ginger, and minced garlic to bloom for 45 seconds.

  3. 3

    Pour in coconut milk and a pinch of salt, bringing the sauce to a gentle simmer for 2 minutes.

  4. 4

    Add the shrimp and simmer gently for 3 to 4 minutes until pink, opaque, and cooked through.

  5. 5

    Scatter with freshly sliced spring onions and serve hot over rice or flatbread.

Scotch bonnet chilli gives signature island heat; remove seeds for milder warmth.

Build a week around this