Trinidadian Curried Shrimp with Coconut Rice
Plump shrimp simmered in a garlicky Caribbean curry with coconut milk and scotch bonnet, served over fragrant coconut jasmine rice.
Trinidad's curry tradition came by way of indentured laborers from India in the 19th century and evolved into something distinctly island-Caribbean, built around a blend of toasted curry powder, garlic, ginger, and a whole scotch bonnet left just floating in the pot for aroma rather than blistering heat. Shrimp cooks in minutes, so this curry comes together fast once the aromatics are in the pan.
Cooking the rice in coconut milk instead of plain water gives it a rounded sweetness that plays well against the sharper curry flavors, and it means you don't need a separate side dish. This is a naturally gluten-free dinner as written — just double-check your curry powder blend has no added fillers — and it's a good option when you want something that eats like a weeknight comfort meal but still has real depth of flavor.
Ingredients
For the curried shrimp
- 1.5 lbs large shrimp, peeled and deveined
- 2 tbsp Caribbean curry powder
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 scotch bonnet pepper, whole and pierced (removed before serving)
- 1 tomato, diced
- 1 cup light coconut milk
- 2 tbsp coconut oil
- 2 tbsp chopped cilantro
- salt, to taste
For the coconut rice
- 1 cup jasmine rice
- 1 cup light coconut milk
- 1 cup water
- 0.5 tsp salt
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
Instructions
- 1Combine jasmine rice, coconut milk, water, and salt in a pot. Bring to a boil, cover, and simmer on low 15 minutes until tender; keep covered off heat.
- 2Heat coconut oil in a skillet over medium heat. Sauté onion, garlic, and ginger until fragrant, about 3 minutes.
- 3Stir in curry powder and toast 30-60 seconds until aromatic.
- 4Add tomato, coconut milk, and the whole scotch bonnet; simmer 8-10 minutes to let flavors meld.
- 5Add shrimp and cook 4-5 minutes until pink and just cooked through. Remove the scotch bonnet.
- 6Season with salt, stir in cilantro, and serve over the coconut rice.