Caribbean Curry Shrimp with Coconut Rice
Plump shrimp in a fragrant coconut-curry sauce served over creamy rice with crisp garden salad and lime. Ready in under 25 minutes with zero fuss.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 34g
Ingredients
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Open the appInstructions
Step 1
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
Step 2
Add shrimp and sear 90 seconds per side without moving — surface should turn pink and opaque.
Step 3
Stir in curry powder and lime zest, then cook 30 seconds until fragrant.
Step 4
Pour coconut milk into the pan, add sliced bell pepper, and simmer 4 minutes until pepper softens.
Step 5
Squeeze lime juice over the curry, then taste and season with salt and pepper.
Step 6
Divide rice and salad between two plates, top with curry shrimp, and garnish with scallions and lime wedges.
Tools you’ll need
- 12-inch skillet
- wooden spoon or silicone spatula
- knife and cutting board
- two dinner plates
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