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Coconut Curry Shrimp with Coconut Rice

Prep Time 20 mins
Cook Time 30 mins
Servings 4


For the Coconut Curry Shrimp:

  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons coconut oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 onion, diced
  • 1 cup green bell pepper, deseeded, diced
  • 2 tomatoes, deseeded, diced
  • 2 cardamom pods, crushed
  • 1 tablespoon curry powder
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons hot sauce, to taste
  • 2 cups seafood or chicken stock
  • 2 cups coconut milk
  • 2 tablespoons fresh cilantro, chopped

For the Coconut Rice:

  • 2 cups white rice
  • 2 cups coconut milk
  • 1 cup water
  • 1 tsp salt


To make the Coconut Curry Shrimp:

  • In a large cast-iron pan or frying pan over medium-high heat, heat the coconut oil. Add the garlic, ginger, onion, bell peppers and tomato.
  • Cook until tender, about 5 minutes. Add cardamom pods, curry powder, black pepper and creole pepper sauce and stir well. Add shrimp and saute for 5 minutes. Remove shrimp and set aside.
  • Add stock and coconut milk to sautéed vegetables and reduce over medium heat for approximately 10 to 15 minutes. Return shrimp to stock, add fresh cilantro and simmer for an additional 5 minutes. Serve on a bed of freshly cooked coconut rice.

To make the Coconut Rice:

  • In a large saucepan over high heat, bring rice, coconut milk, water and salt to a boil, cover and simmer for 20 minutes or until liquid is fully absorbed and rice is fully cooked.
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