Caribbean Curried Shrimp – Simple Succulent Shrimp ready in 30 mins – Lip smacking good
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.
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.
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.
Caribbean Curried Shrimp
- 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
- 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.