Curried Shrimp

Curry is a popular spice in the Caribbean, reflecting the Indian influence dating back to the 1800s. Many countries have their own variation of curry and there are numerous ways that it can be prepared and served. This is a simple recipe that can be prepared in 30 mins for a dish that gives a taste of the West Indies.

Curried Shrimp

Course

Main
Prep time

15 Mins
cook time

15 Mins
servings

4
Author

@colleenncaptures

Ingredients

2 cups Lotus Foods Organic Brown Jasmine Rice
1 lb shrimp, cleaned & deveined
2 tbsp curry powder, 1 tbsp reserved
1 tsp paprika
1 tsp ginger, minced
3 cloves garlic, minced
salt, to taste
pepper, to taste
1½ tbsp olive oil
½ onion, diced
½ red bell pepper, thinly sliced
½ green bell pepper, thinly sliced
4 sprigs thyme
1 scotch bonnet pepper, seeded & diced
¼ cup water
½ can coconut milk
If needed: 1 tbsp cornstarch & 1 tbsp cold water

product used in the recipe

Organic Brown Jasmine Rice

1

Cook rice according to directions on package.
2

Meanwhile, season shrimp with 1 tbsp curry powder, paprika, ginger, garlic, salt and pepper in a bowl. Set aside.
3

Heat oil in a pan over a medium heat, sprinkle remaining curry powder in the oil, and toast until curry becomes slightly darker and fragrant.
4

Add shrimp and cook on both sides for 2 mins. Remove and set aside.
5

In the same pan, add onion, peppers, thyme, scotch bonnet, and cook until soft.
6

Then add water, coconut milk and shrimp and simmer for 10-12 mins.
7

If sauce is not thickened to your liking, make it thicker by adding cornstarch & water mixture and cooking for an additional 2 mins.
8

Serve over cooked rice.