Outstanding, creamy, spicy, full of flavor, and healthy, perfectly describe this Coconut Curry Shrimp. Made in one pan in about 25 minutes. Shrimp sautéed with tomatoes and peppers and finished with a coconut curry cream sauce. Serve over cooked rice and you have a delicious meal.
While vacationing in St. Thomas last year, we dined at a popular restaurant called Mim’s Seaside Bistro. My husband ordered a coconut curry lobster dish that was to die for. At first I was upset because I didn’t understand why anyone would want to mask the flavor of sweet lobster. I’m lucky to live near Maine where the lobster is so good, it only needs a dunk in melted butter. This isn’t Maine lobster, this is Caribbean lobster. There is a big difference.
I was never a fan of curry and because my husband ordered a dish I wasn’t a fan of, it meant I couldn’t pick at his dish. Every time we go out, I order my first choice and I convince him to order my second choice. That way I can have the best of both worlds, you see? Sometimes he does, sometimes he doesn’t. This time he didn’t.
I thoroughly enjoyed my dish and he obviously was enjoying his as the family sat in silence eating their dinner. He was so happy it annoyed me. I was curious so I asked for a bite. He stopped chewing, the grin disappeared, and he reluctantly said sure. I was wondering why he responded that way. I took a small bite because again, I wasn’t a fan of curry.
Oh. My. Goodness. Wow. It was fantastic. I asked the lovely waitress how it was made. She said they sauté the veggies, add some curry, and then some coconut milk. You see, it wasn’t the lobster that made the dish, it was the incredible sauce. It had onions, chopped red pepper, diced tomatoes, and tons of flavor. I needed to recreate this dish at home and I was able to do it on my first try. It was so good that it took me back to that awesome restaurant where my family and I enjoyed a hell of a good meal.
I make this with shrimp. I use a pound of extra large shrimp (26-30/lb.) but you can use a smaller or larger size if you wish. Save those shells. Place them in a freezer bag and use for stock or to make my Peruvian shrimp soup which is outstanding as well.
Spoon that sauce over my perfect rice and enjoy the explosion of flavor from every bite. If you want to go to where this dish was inspired from, check out Mim’s. Both the food and the people are wonderful.
Coconut Curry Shrimp
- 2 tablespoons coconut oil*
- 1 onion diced
- 1 red bell pepper chopped
- 2 tablespoons garlic, minced about 4 medium cloves
- 1 tablespoon red curry paste
- 1 tablespoon fresh ginger, minced or 2 teaspoons ground
- 2 teaspoons curry powder
- 2 teaspoons kosher salt or to taste
- 1 teaspoon pepper
- 1 teaspoon ground turmeric
- 1 (14.5 ounce) can diced tomatoes
- 1 (13.5 ounce) can coconut milk
- 1 pound extra-large 26-30 shrimp, peeled and deveined
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro or parsley chopped, plus more for garnish
- cooked rice for serving
- In a large skillet over medium high heat, add oil and sauté onions and red pepper until onions are translucent and peppers are softened, about 5 minutes.
- Stir in the garlic, red curry paste, ginger, curry, salt, pepper, and turmeric. Cook about 1 minute until fragrant.
- Stir in the diced tomatoes with their juices and coconut milk and bring to a boil. Lower to a high simmer and cook for about 5 minutes giving it a stir occasionally. Add the shrimp, tossing to coat, and cook for about 3 minutes or until the shrimp is pink and cooked through.
- Stir in the lime juice and chopped cilantro or parsley. Serve over rice or noodles and garnish with more cilantro or parsley.