Caribbean Coconut Curry Shrimp

Tender shrimp simmer briefly in a fragrant coconut curry sauce with sweet bell pepper, onion, thyme, and fresh lime. Serve over rice for a fast, satisfying stovetop dinner.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 pounds large shrimp
• 1.25 cups full-fat coconut milk
• 1 small yellow onion
• 1 medium red bell pepper
• 3 cloves garlic
• 2 teaspoons curry powder
• 1 teaspoon fresh thyme leaves
• 1 medium lime
• 2 tablespoons neutral cooking oil
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon red pepper flakes

Cooking instructions

1. Pat the shrimp dry. Peel and devein them if needed, then season with 1/2 teaspoon of the salt and the black pepper. Dice the onion and bell pepper, mince the garlic, and zest and juice the lime; keep the zest and juice separate. (about 10 min)
2. Heat the oil in a large skillet over medium heat. Add the onion and bell pepper and sauté until softened, about 5 minutes. Stir in the garlic, curry powder, thyme, and red pepper flakes and cook until fragrant, 30 seconds. (about 6 min) — Medium heat
3. Pour in the coconut milk and stir in the remaining 1/2 teaspoon salt. Bring to a gentle simmer, then cook uncovered until the sauce is slightly thickened, 5 minutes. (about 5 min) — Gentle simmer
4. Add the shrimp in a single layer and simmer, turning once, until opaque and pink throughout, 3 to 5 minutes total. For food safety, shrimp should reach 145°F in the thickest part; do not overcook. (about 5 min) — Gentle simmer
5. Remove the skillet from the heat. Stir in the lime juice and zest, taste, and adjust salt or lime juice as needed. Serve immediately over rice or with warm flatbread. (about 2 min)