You’re probably thinking… “but Chris, you’ve already posted a curry shrimp recipe” . But I assure you that one bite and you’ll experience how different this one is. Spicy, creamy and well balanced with coconut milk. I’m not a huge fan of coconut in my curry dishes as you find in most Asian dishes, as I like to get the real taste of the curry. It was late one night when I got a bad craving for curry shrimp when half-way through cooking I decided to add the coconut cream as I’ve seen done in similar dishes. The result was a rich creamy sauce that went well with the brown rice I had already prepared.
The only problem was a sleepless night. The dish was just too heavy for the time of the night I was done and got around to eating.
You’ll need…
– 1lb shrimp (peel and deveined)
– 1/8 teaspoon salt (add more to your liking if necessary)
– 1 habanero pepper – including seeds (or you control how hot you want this to be)
– dash black pepper
1 medium tomato
– 2 tablespoon cilantro minced
– 2 cloves of garlic (sliced thin)
– 1 teaspoon green seasoning mix (optional)
– 1 small can coconut cream (about 1/2 cup)
– 1 med onion (diced)
– 1 tablespoon oil
– 1 1/2 tablespoon curry powder (your choice)
Let’s season the shrimp with everything mentioned above, except the oil and coconut milk. Remember, to control the heat from the pepper you can remove the seeds and not use an entire pepper. I like this very spicy, so in goes an entire pepper. Mix everything together and let marinate for at least 30 minutes.
In a medium saucepan (one with lid) heat the oil, then add the seasoned shrimp.
Cover and let simmer for about 5 minutes. Then it’s time to add the coconut cream.
With the heat on high, cook for another 5 minutes or so (till the shrimp goes pink and curls in) with the pot’s lid off. This way you’ll allow for the curry sauce to thicken up a bit.
Do share your thoughts on this recipe by leaving your comment or questions below.
Really enjoyed this recipe-great taste. II agree with Michael Martel that the sauce should be cooked separately then the shrimp added in for 2-4 minutes (depends on your s”simmer” until they turn pink. I did this and the shrimp (raw, not precooked) were tender and juicy.
Its there.
Am I missing something? The photos appear to show tomatoes in the marinade but they’re not listed in the ingredients.
Its there.
This recipe was so delicious, I’m going to make it again…Thanks
This sounds pretty delicious!!! I’m going to try this for dinner tonight
Hey Chris First let me say I love the idea of using coconut milk in the recipe, it will make the dish very creamy indeed. But the only problem with recipe is the cooking time of the shrimp..10 Min? seems a bit over done to me. Why not cook the recipe without the shrimp and get the sauce to the thickness you want then add the shrimp and cook for about 2 min. Then the shrimp will still be juicy and not so rubbery.
Hi! Chris, I am looking forward to making your fiery creamy coconut curry shrimp. I am going to marinate mine over-night. For I love my food to be full of flavor. I will add the curry and shrimp last to the process. Since, I would rather have my shrimp cooked just right and the meal not be too fiery with spiciness. So, my teenage son will enjoy the dish also. Thank you! for the step-by-step recipe. : )
With love and hugs,
Angelina : )
Oh! I’ll cut my veggies a little smaller. Since I rather them be bite sizes. : )
I like my veggies sliced very small also The coconut milk gives it a Thai taste. Like it but prefer Indian curry. Lovely recipe Chris!
I observed tomato in your pictures, is it inclided?…your recipe left it out.
Tomatoes are the first thing on the list.
Hey Chris,
Now finish cooking some Chicken Risoni , Would like to see you do a Chicken Risoni Caribbean style please .
Best Regards ,
Trevor .
I am a great lover of shrimp ….. Great dish.
loved this dish. here is an odd question for you. can i use coconut milk powder for cococonut icecream
Hey Chris, your recipe did not include tomato, yet in the photos I can clearly see some yummy tomato chunks in your food.
Could you amend the recipe so it matches the photo please?
Hey Chris, have you tried the coconut cream-start with 1″ cube/or less then add as desired. Try changing the brand of milk. I find Goyo is a bit lighter than Grace.
Thanks for the recipe, can you only curry shrimp or can you do any other type of fish?
chris i would like to help sponsor your book but im in Jamaica and i don<t have a credit card so please tell me how to
hi chris, Happy new year to you, i’ve seen you prepare many tasty or should i say wicked dishes, tell me, when are you going to prepare a dish from the commonwealth of Dominica? can’t wait to see.
Hey Chris! Thanks for the awesome videos andrecipes. You say coconut milk in YouTube video, the picture shows a can of coconut milk but the recipe says coconut cream! So which one is it?
Looks very good, when i cook curry Shrimp I would put some fresh thyme in the marinate.
Chris, would the Maggie or Grace coconut milk powder work as a decent substitute for the canned coconut milk ?
Hey Chris this recipe really looks good. I can't wait to make it. I was hoping to see the video for this recipe. Your videos are the best. I love the way you show all the ingredients and your step by step meathod. Keep up the good work Brother.
Hi Chris,
This looks great. I just finished seasoning my shrimp then realized that I have precooked shrimp. How will that alter how long I have to cook it for?
How do I make this dish and include potatoes? Can you walk me through please?
look yummy , I love shrimp ,but i cannot eat it any more ,I am allergic to all shell food whirred ,whyyyyyyyyy just doit know curry crab and dumplims . i just have to look at it and grief .
wow i cook like this before chris mixed with crabs but , i see you always have another way of preparing it…thanks i really like always learning new ways from you chris…
This looks and sound delicious. Dinner tonight will be curry coconut shrimp!!L
I Iove your recipes. This particular has tomatoes in the pictures but I don’t see them listed in the ingredients. Am I missing something?
I tried this and it is very delicious, thanks for the recipe.
wow that looks wonderful not a big fan of coconut milk in curry but that looks too good to pass up will try some this week
Hi Chris i like curry shrimp with some busup shot…….never cook it with coconut milk, but i will try it.
It looks great but cooking shrimp for 10 minutes is crazy! I cook shrimp no more than 2 minutes. Before I put the coconut I would put the shrimp in and time it for 1 minute and then add the coconut milk and cook for another 1 minute. Turn off stove and you will have nice juicy tender shrimp. Forget rewording the coconut, reword the cooking time.
The recipe call for coconut cream, But in the picture the can say coconut milk. they is a different between cream and milk.
Dear Chris,
My darling brother is flying in tonight from St. Lucia to give my sister away at her wedding this Saturday, June 12th at the Old Mill in Toronto. I couldn't think what to make him as a welcome meal. This is the one! Thank you Chris and wish me luck with this fantastic looking easy delicious recipe. I think I can do it exactly the way you would like it to turn out.
Lots of love,
Debbi
I'm sure he'll be very pleased and appreciative of the effort you put into it. Blessing to you and your family during such a wonderful occasion.
Hi Chris, I want to try this one next week. I have never added coconut milk to curry shrimp though I have noted that it cools some of the fire of the peppers in Thai restaurants. So, I'm going to forge boldly ahead and do this with the habanera seeds and all.
This is my question. I don’t see tomatoes listed, but it looks like your seasoning pic has tomatoes in it. Does it? I’m asking because I don’t want to miss a thing. Please let me know. Thanks!
Kim, coconut and curry is like a marriage made in heaven.. but do be careful with the pepper seeds. Thanks for pointing that out – I forgot to include the 1 medium tomato in the recipe 🙂
Do let me know how it turns out.
happy cooking
chris
oh that lovely i wish had all these rescipe to hand to cook ocassionally please caribbean pot please send me some rescipe thankyou
click on the "Sizzle" recipe image top right and follow the instructions to get the recipes sent to you.
These look so great! I can’t wait to try this recipe. By the way, I have a pack of precooked shrimp, and I’m not 100% sure how to use them (except in maybe a shrimp cocktail), any ideas Chris?
Dionne, the only thing I can think about is a quick pasta sauce. Basically all I do is cook down some onions and garlic in about 2 tablespoons of olive oil.. then add a bit of tomato paste. Allow that to cook for a couple minutes (just to bring out the natural sugar in the tomato paste), then I add some pepper flakes and a can of crushed tomatoes. I also add a bit of cream, salt and a dash of sugar (optional – just to sweeten the canned tomatoes a bit). let that cook for about 5 minutes and finish off by adding the cooked shrimp. Top your favourite pasta with it.
happy cooking
chris…
you may want to consider rewording your recipe to say coconut milk since your photograph shows that you used coconut milk and not coconut cream (which contains less water and is thicker – better used for ex in pina colada recipes).
Thanks for the recipe!
Sara , Thanks for the tip. I think I mentioned in another post that there is some confusion as far as “milk” and “cream” goes when it comes to coconut milk. I’ll have a detailed video very soon which will explain more. I’ll also show the different versions of coconut milk/cream that’s available.
Hopefully I have this coming weekend to make the trip down to Toronto to one of the bigger Asian markets to get what I need for the video.
happy cooking
chris..
This is delicious, quick & easy – I made it for dinner tonite. While the rice was cooking, the shrimps were marinating. The only thing different I did was to add a little grating of fresh ginger & a secret ingredient to marinate in. Also, I don’t like my shrimp cooked much, so I took them out after 2 minutes after adding the coconut milk and just let the coconut milk mixture cook by itself. Then threw the shrimps back in & served it over plain white rice. Definitely this dish has made it to my repeats list. Thanks!
Love the tip (ginger) and especially removing the shrimp and allowing the sauce to cook down a bit so not to over cook the shrimp.
Thanks for stopping by Kitty.
happy cooking
chris…
prepared this today for lunch, we all loved it, husband said
that it was great comfort food
Cheryl, thanks for leaving your comment. Keep coming back!
happy cooking
chris…
just be careful that people don’t mix up “coconut cream” i.e. Coco Lopez, stuff that’s used for pina coladas. your recipe says Coconut cream but the can clearly shows coconut milk. My mother didn’t think there was a difference and used the “Coco Lopez” coconut cream instead of the coconut milk in the rice recipe I gave her. oops. It just don’t work!!
Kitty, thanks for the advice.
Funny enough, coconut milk and cream is usually the same thing on the islands. Is only when you have stuff improted from all over the world does it change. the one I used was processed in the far east.
happy cooking
chris…
looks delicious can’t wait to try it
I made this dish for a Christmas Celebration I had and the Curry Shrimp went the fastest!! Great recipe without any modifications.
just when i thought i had shrimp prepared in all ways, here comes chris with this so delicious style. bravo chris you did it again.
I LOVE SHRIMPS ANYWAY IT IS COOKED I WILL EAT IT, I FEEL HUNGRY ALREADY
Looks yummy! 🙂
This is just a short note to let you know you have been awarded on my blog:
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Margot
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Ooh, that makes me sooo hungry! I would love that over some hot steamed rice!
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do you have a recipe for beer batter shrimp ? – I would love that
Oh by the way – I just started back on my weight lost – get fit get healthy journey and I would truly like some enjoyable healthy recipes – sorry I dont do soy – I like good tasty food otherwise.
Jennie