Recipe courtesy of Cool Runnings

Coconut Curry Shrimp

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 1 serving



  1. Lightly season the shrimp with salt and pepper to taste; refrigerate until ready to use.
  2. Heat the oil in a medium sauté pan over medium heat. Using a small strainer, sift the curry powder into the hot oil and cook for about 2 minutes, stirring constantly. Add the onion and sauté until the onions are browned, about 2 minutes.
  3. Stir in the coconut milk, bell pepper, garlic and jerk seasoning. Stir and cook for 1 minute. Add the shrimp. Cook, stirring occasionally, until the bell peppers are tender and the shrimp is cooked through, about 5 minutes. Serve over rice.