Caribbean Curry Shrimp with Coconut Rice & Fries
Spiced shrimp in a quick coconut-curry sauce, served over fluffy coconut rice with crispy fries and a punchy dipping sauce. Pure weeknight comfort—ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Start rice in a pot with 2 cups water and a pinch of salt; bring to boil, then reduce heat, cover, and simmer 15 minutes until tender.
Step 2
While rice cooks, bake fries on a sheet pan at 400°F for 15 minutes until golden, stirring halfway.
Step 3
Heat 1 tbsp oil in a skillet over medium-high. Add curry paste and cook 30 seconds until fragrant.
Step 4
Pour in coconut milk and stir to combine. Bring to a gentle simmer, then slide in shrimp and cook 4 minutes until pink and opaque.
Step 5
Squeeze lime juice over shrimp, taste, and season with salt and pepper. Stir in half the scallions.
Step 6
Fluff rice with a fork and divide between plates. Top with curry shrimp, serve fries alongside, and pass hot sauce for dipping. Garnish with remaining scallions.
Tools you’ll need
- medium saucepan with lid
- 12-inch skillet
- sheet pan
- oven
- fork for fluffing
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