Coconut Curry Shrimp: Quick One-Pot Flavor Adventure

Coconut Curry Shrimp is a quick one-pot meal that bursts with flavors and is naturally dairy-free.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Caribbean

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shrimp

1 pound large shrimp peeled and deveined

For the Base

2 tablespoons EVOO (Extra Virgin Olive Oil) can substitute with other oils
1 medium yellow onion sliced
2 cups bell peppers mixed colors

For the Aromatics

3 cloves garlic minced
1 tablespoon fresh ginger grated

For Heartiness and Flavor

2 medium potatoes diced
2 tablespoons curry powder Jamaican or Thai
1 teaspoon ground cumin
1 pinch cayenne pepper adjust to taste

For the Sauce

1 can full-fat coconut milk
1 cup seafood or chicken stock
to taste salt
to taste ground black pepper

For Garnishing

4 sprigs fresh thyme or 1 tsp dried thyme
1/4 cup fresh cilantro chopped

Equipment

large pot

Method

Step-by-Step Instructions

Combine shrimp with salt, black pepper, and curry powder; refrigerate for 15 minutes.
Heat olive oil in a large pot, sauté onion and bell peppers for 5-8 minutes.
Add garlic and ginger, cook for 2 minutes until fragrant.
Stir in curry powder, cumin, and cayenne; toast for 2-3 minutes.
Add coconut milk, stock, and thyme; bring to boil. Add potatoes, simmer for 5-7 minutes.
Adjust seasoning, fold in shrimp and cook for 5 minutes until pink and opaque.
Garnish with cilantro and serve hot over rice or quinoa.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 25gProtein: 22gFat: 16gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 185mgSodium: 500mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 90mgCalcium: 40mgIron: 2.5mg

Notes

For the best shrimp texture, add shrimp only when the sauce is bubbling.

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