Calypso Shrimp
Transport your taste buds to the tropics with this vibrant Calypso Shrimp recipe, a perfect balance of bold flavors and creamy, citrusy goodness. Succulent shrimp are sautéed to perfection alongside colorful red and yellow bell peppers, sweet pineapple chunks, and aromatic garlic and ginger. The dish is brought to life with a luscious coconut milk sauce infused with fresh lime juice, a touch of soy sauce, and a hint of cayenne for a gentle kick. Quick and easy to prepare in just 30 minutes, this Caribbean-inspired meal is perfect for weeknight dinners or special occasions. Garnished with fresh cilantro and served over fluffy jasmine rice, Calypso Shrimp offers a delightful escape to island flavors with every bite.
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 3 cloves garlic cloves (minced)
- 1 medium red bell pepper (diced)
- 1 medium yellow bell pepper (diced)
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 teaspoon fresh ginger (grated)
- 1 cup coconut milk
- 1 tablespoon fresh lime juice
- 1 tablespoon soy sauce
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 2 cups cooked jasmine rice (optional, for serving)
Instructions
Rinse the shrimp under cold water and pat them dry with paper towels. Set aside.
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and grated ginger to the skillet and sauté for 1 minute until fragrant.
Add the diced red and yellow bell peppers to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften.
Stir in the pineapple chunks and cook for another 2 minutes to allow the flavors to blend.
Push the vegetables to one side of the skillet and add the shrimp to the empty side. Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque.
Once the shrimp are cooked, combine them with the vegetables in the skillet.
Pour in the coconut milk, lime juice, soy sauce, cayenne pepper, salt, and black pepper. Stir well to combine and let the mixture simmer for 3-4 minutes, allowing the sauce to thicken slightly.
Taste and adjust seasoning if necessary. Remove the skillet from heat.
Garnish the Calypso Shrimp with fresh chopped cilantro and serve hot over cooked jasmine rice, if desired.
Nutrition Facts
Calories |
1710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 2674 mg | 116% | |
| Total Carbohydrate | 228.7 g | 83% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 53.6 g | ||
| Protein | 130.0 g | 260% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2639 mg | 56% | |
*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.
