Caribbean Shrimp Curry with Coco Lopez
Dive into the vibrant flavors of the tropics with this Caribbean Shrimp Curry with Coco Lopez, a creamy and aromatic dish that seamlessly blends savory spices with a touch of sweetness. Featuring tender, succulent shrimp simmered in a luscious sauce made with unsweetened coconut milk and Coco Lopez sweetened coconut cream, this recipe is an irresistible fusion of textures and tastes. Infused with curry powder, fresh ginger, garlic, and a hint of lime juice, it captures the essence of island cuisine. The addition of red bell peppers and cilantro adds color and brightness, making it as visually appealing as it is delicious. Perfectly paired with fluffy jasmine or white rice, this quick and easy curry is ready in just 35 minutes, making it an ideal dish for weeknight dinners or relaxed weekend meals. Unlock the tropical magic in your kitchen with this irresistible Caribbean-inspired creation!
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 1 cup Coco Lopez (sweetened coconut cream)
- 1 cup coconut milk (unsweetened)
- 1 medium onion (finely chopped)
- 1 medium red bell pepper (julienned)
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 0.5 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups cooked white rice or jasmine rice (for serving)
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 2-3 minutes, until translucent.
Stir in the garlic, ginger, curry powder, turmeric, and crushed red pepper flakes (if using), and cook for another 1-2 minutes to release the spices' aroma.
Add the red bell pepper slices and sauté for 3-4 minutes, until slightly softened.
Pour in the coconut milk and Coco Lopez, stirring well to combine.
Bring the mixture to a simmer and let it cook for 5-6 minutes to thicken slightly.
Season the shrimp with salt and black pepper, then add them to the skillet. Cook for 4-5 minutes, or until the shrimp turn pink and are fully cooked.
Stir in the lime juice and sprinkle the chopped cilantro over the curry.
Taste and adjust seasoning as needed.
Serve hot over cooked white or jasmine rice, garnished with additional cilantro, if desired.
Nutrition Facts
Calories |
844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 28.1 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 1745 mg | 76% | |
| Total Carbohydrate | 88.1 g | 32% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 21.2 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 744 mg | 16% | |
*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.
