Coconut Curry Shrimp
Shrimp simmered briefly in a coconut milk curry with scotch bonnet and lime.
Why this recipe works
A twenty-five minute dinner where the only risk is overcooking the shrimp. Build the sauce fully first, then give the shrimp three minutes and no more.
Ingredients
Equipment: Wide pan
Allergens: shellfish
Method
- 1Soften the diced onion and garlic in oil for 5 minutes.
- 2Add curry powder and cook 60 seconds until it smells toasted.
- 3Pour in coconut milk, add the whole scotch bonnet and simmer 10 minutes.
- 4Remove the pepper, add the shrimp and cook 3 minutes until just opaque.
- 5Finish with lime juice and salt.
Chef notes
Chef tips
Curry powder needs the 60 seconds in oil. Skipping it leaves the sauce tasting raw.
Substitutions
Firm white fish works in place of shrimp; add 2 extra minutes.
Storage
Fridge 2 days — shellfish does not keep well.
Reheating
Reheat gently on low; boiling will make the shrimp rubbery.
Nutrition per serving
Values are chef estimates for one serving and will vary with brands and portioning.
Questions about Coconut Curry Shrimp
How do I stop the shrimp going rubbery?
Add them last and cook for three minutes only. They are done the moment they turn opaque and curl.
Cooked live on Stream Sizzle
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