Barbados Shrimp Curry
Transport your taste buds to the turquoise shores of the Caribbean with this flavorful Barbados Shrimp Curry. Bursting with fresh, aromatic ingredients like coconut milk, ginger, garlic, and a medley of bold spices, this dish perfectly combines a creamy, spiced curry base with tender, juicy shrimp. A touch of lime, fresh cilantro, and optional cayenne pepper add a zesty kick to the vibrant coconut broth, while sautéed bell peppers and tomatoes provide subtle sweetness and texture. Served over fluffy white rice, this 45-minute recipe is an easy way to bring tropical warmth to your dinner table. Perfect for seafood lovers and curry enthusiasts alike, this crowd-pleaser is sure to brighten up any meal!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 1 lime
- 2 tablespoons coconut oil
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 1 can coconut milk (full fat)
- 2 medium tomatoes (diced)
- 1 medium bell pepper (finely sliced)
- 2 scallions (chopped, green and white parts)
- 0.25 cup fresh cilantro (chopped)
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 cups white rice (cooked, for serving)
Instructions
Rinse the shrimp under cold water and pat dry with a paper towel.
Cut the lime in half and squeeze the juice over the shrimp. Sprinkle a pinch of salt and black pepper. Let the shrimp marinate for 10 minutes while you prepare the other ingredients.
Heat the coconut oil in a large skillet or pan over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and ginger. Cook for 1 minute until fragrant.
Add the curry powder, turmeric, and cayenne pepper (if using) to the pan. Stir for 1 minute to toast the spices.
Pour in the coconut milk and stir until the spices are well combined. Add the diced tomatoes and sliced bell pepper. Simmer for 10 minutes, allowing the flavors to meld.
Add the marinated shrimp to the pan. Cook for 3-5 minutes, stirring occasionally, until the shrimp turn pink and opaque.
Stir in the chopped scallions and fresh cilantro. Taste and adjust seasoning with more salt or black pepper if needed.
Serve the shrimp curry hot over a bed of cooked white rice. Garnish with extra cilantro if desired.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.8 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 938 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
