Caribbean Curry Shrimp with Coconut Rice & Plantains
Tender shrimp in a fragrant curry-coconut sauce served over fluffy coconut rice with crispy fried plantains and a kick of chili heat. Complete weeknight dinner in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 648
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Boil rice in salted water per package directions. When rice is done, stir in 1/4 cup coconut milk and cover to keep warm.
Step 2
Pat shrimp dry. Heat oil in a large skillet over medium-high until it shimmers, about 60 seconds.
Step 3
Add curry powder to the skillet and stir constantly for 30 seconds until fragrant.
Step 4
Pour in remaining coconut milk and bring to a simmer. Add shrimp and cook for 3-4 minutes until they curl and turn opaque.
Step 5
Squeeze lime juice over shrimp. Stir in chili sauce and cook 1 more minute to combine flavors.
Step 6
While shrimp simmers, heat 1/2 inch oil in a separate small skillet over medium-high until it shimmers.
Step 7
Fry plantain rounds in batches for 2-3 minutes per side until golden and crispy. Drain on paper towels and salt lightly.
Step 8
Serve curry shrimp over coconut rice with crispy plantains alongside. Drizzle with extra chili sauce and top with scallions if desired.
Tools you’ll need
- large skillet
- medium pot with lid
- small skillet or shallow pan
- wooden spoon
- paper towels
- cutting board
- knife
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