Coconut Curry Shrimp with Coconut Rice Recipe

Total Time:

50 minutes(Cooking)



Coconut Curry Shrimp with Coconut Rice Recipe


1 lbshrimp, peeled and deveined
2 tbspcoconut oil
2 clovesgarlic, minced
1 tspfresh ginger, grated
1onion, diced
1 cupgreen bell pepper, deseeded, diced
2tomatoes, deseeded, diced
2 podscardamom, crushed
1 tbspcurry powder
1 tspfreshly ground black pepper
2 tsphot sauce, to taste
2 cupsseafood or chicken stock
2 cupscoconut milk
2 tbspfresh cilantro, chopped
Coconut Rice
2 cupswhite rice
2 cupscoconut milk
1 cupwater
1 tspsalt


To make the Coconut Curry Shrimp:

  1. In a large cast-iron pan or frying pan over medium-high heat, heat the coconut oil.
  2. Add the garlic, ginger, onion, bell peppers and tomato. Cook until tender, about 5 minutes.
  3. Add cardamom pods, curry powder, black pepper and creole pepper sauce and stir well.
  4. Add shrimp and saute for 5 minutes. Remove shrimp and set aside.
  5. Add stock and coconut milk to sautéed vegetables and reduce over medium heat for approximately 10 to 15 minutes.
  6. Return shrimp to stock, add fresh cilantro and simmer for an additional 5 minutes.
  7. Serve on a bed of freshly cooked coconut rice.

To make the Coconut Rice:

  1. In a large saucepan over high heat, bring rice, coconut milk, water and salt to a boil, cover and simmer for 20 minutes or until liquid is fully absorbed and rice is fully cooked.

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