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Home / Courses

Caribbean Curried Shrimp

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Author: Imma Published:4/09/2015Updated:5/20/2021
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Caribbean Curried Shrimp – Simple Succulent Shrimp ready in 30 mins –  Lip smacking good

Caribbean Curried Shrimp

Are quick, easy, spicy, exotic and creamy qualities something you desire for dinner? Don’t over think it! It is not far fetched. Because this curried shrimp stew will get you everything you want…. well everything you want in a meal, and MORE.

Shrimps are my favorite protein to have when am in a rush to get dinner on the table and 10 out of 10 times it doesn’t disappoint, even if peeling and deveining is involved. For the most part, when I buy shrimp, I peel and deveined and freeze. It makes my job a whole lot easier during time-crunched days.

Ok, here is the deal with this Caribbean Curried shrimp, you can make it as hot or mild as you wish, with a variety of hot spices (scotch bonnet pepper, cayenne pepper or sirracha. Since I have a 6 year old I try to make it as mild as possible, although sometimes he will eat it hot, that is if he really likes the dish. Personally I LOVE my food moderately hot –am not one of those heat seekers. Yeah, somewhat of a chicken.

Caribbean Curried Shrimp 

This Caribbean Curried Shrimp is straightforward and quick. You start by sautéing the shrimp, then sauté the spices, followed by the other ingredients and you are good to go. The tomato paste thickens the sauce and the coconut milk adds a little bit of flavor. You may remove completely in favor of stock.

Caribbean Curried Shrimp

As always when cooking shrimp try to cook it for no more than 5 minutes. So you can get some juicy and tender shrimp. Too long makes it rubbery. Serve this with coconut rice here.

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Caribbean Curried Shrimp
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Caribbean Curried Shrimp

Caribbean Curried Shrimp – Simple Succulent Shrimp ready in 30 mins – Lip smacking good
5 from 3 votes
Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
Caribbean
Servings 4

Ingredients

  • 1 - 1½ pound shrimp peeled and deveined
  • 2-3 tablespoon olive oil or canola oil
  • ¾ teaspoon seasoned salt I used creole seasoning
  • ½ onion diced
  • ½ small jalapeños peppers diced ,seeds removed.
  • 2 teaspoons minced garlic or 1 tablespoon garlic powder
  • 2-3 teaspoon curry powder
  • ½ teaspoon smoked paprika
  • 1 sprig thyme
  • 1/2 teaspoon cayenne pepper adjust to suit taste buds
  • 1 Tablespoon tomato paste or more
  • ½ cup coconut milk or use chicken broth
  • 2 -3 tablespoon chopped parsley
  • ½ teaspoon white pepper optional
  • Salt to taste

Instructions

  • Lightly season the shrimp with creole spice. Heat about 2 tablespoons of oil over medium heat in a heavy bottomed Dutch.
  • Sauté for about 3 -5 minutes shrimp set aside.
  • Add jalapenos, thyme, and garlic. Stir for about a minute, followed by onions , curry powder, smoked paprika, white pepper ,coconut milk, and broth, add the remaining oil if needed.
  • Bring it to a boil then simmer for about 7-10 minutes. Toss in shrimp, Adjust for salt / pepper and thickness with broth . Add chopped parsley. Serve over rice and/or vegetables.

Nutrition Information:

Calories: 216kcal (11%)| Carbohydrates: 4g (1%)| Protein: 23g (46%)| Fat: 10g (15%)| Saturated Fat: 3g (19%)| Cholesterol: 285mg (95%)| Sodium: 1374mg (60%)| Potassium: 166mg (5%)| Sugar: 1g (1%)| Vitamin A: 305IU (6%)| Vitamin C: 9.5mg (12%)| Calcium: 175mg (18%)| Iron: 2.9mg (16%)
Author: Imma
Course: Main
Cuisine: Caribbean
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Nutrition Facts
Caribbean Curried Shrimp
Amount Per Serving
Calories 216 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 285mg95%
Sodium 1374mg60%
Potassium 166mg5%
Carbohydrates 4g1%
Sugar 1g1%
Protein 23g46%
Vitamin A 305IU6%
Vitamin C 9.5mg12%
Calcium 175mg18%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments & Reviews
  1. Laura F says

    Posted on 3/6 at 6:22PM

    I love your recipes so much. May I add that you didn’t say when to put in the tomato paste, I just guessed when based on my previous experience, but some people may not know when to do this. Also this is the tastiest dish ever!

    Reply
    • Imma says

      Posted on 3/8 at 2:25AM

      Hi Laura! Glad you loved it! Will update the recipe. Take you so much for your feedback :).

      Reply
  2. Scott Peters says

    Posted on 11/20 at 11:09AM

    This recipe is awesome. I put 1\2 cup of coconut milk and half cup of chicken stock to make it more saucy.

    Reply
    • Imma Adamu says

      Posted on 11/20 at 9:12PM

      Thank you for the feedback, Scott!

      Reply
  3. Samira Behyari says

    Posted on 9/17 at 10:36AM

    Im gonna make yout recipe tomorrow thank you

    Reply
  4. Amaka says

    Posted on 1/10 at 11:24PM

    5 stars
    Hello,

    Please what can i replace with Jalapeño pepper?
    Great job

    Reply
    • ImmaculateBites says

      Posted on 1/11 at 6:28AM

      Hi Amaka! You can add any hot pepper or leave it out completely.

      Reply
    • Tee says

      Posted on 4/17 at 6:03AM

      You con replace the peppers with Scotch Bonnet but only a few drops

      Reply
  5. ImmaculateBites says

    Posted on 4/29 at 8:29AM

    You will love it ! Nagi

    Reply
  6. Nagi@RecipeTinEats says

    Posted on 4/14 at 4:23AM

    5 stars
    Oooh yum! Now this is one way I’ve never tried shrimp! Must try!

    Reply
  7. Suad says

    Posted on 4/13 at 9:27PM

    Looks delicious! I’m going to try this very soon 🙂

    Reply
    • ImmaculateBites says

      Posted on 4/29 at 8:29AM

      Thanks Suad, let me know how it works for you!

      Reply
  8. Mar says

    Posted on 4/11 at 3:51PM

    this looks wonderful! love to see a recipe using actual caribbean spices like scotch bonnet on FoodGawker.

    Reply
    • ImmaculateBites says

      Posted on 4/11 at 4:19PM

      Hi Mar, there are plenty here and I have seen quite a few on foodgawker.You can easily replace cayenne pepper with scotch bonnet pepper.

      Reply
  9. Tiana says

    Posted on 4/10 at 6:23PM

    5 stars
    Looks Delicious!!!!

    Reply

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