Coconut Curried Shrimp Recipe

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Ingredients:

3 tablespoons unsalted butter 

1 pound extra large shrimp peeled and deveined (16x20 shrimp) 

1 medium onion diced 

3 large garlic cloves minced

1 teaspoon fresh minced thyme

2 tablespoon TricNic ® Jamaican Spicy Curry Paste 

2 green onions chopped

½ carrot diced

1 teaspoon ginger minced 

½ scotch bonnet pepper (optional)

1 teaspoon salt 

1 teaspoon black pepper 

1 cup coconut milk 

½ cup water 

Step 1

Melt the butter in a large skillet over medium-high heat.

Step 2

In a bowl, season the shrimp with salt and black pepper, add shrimp to skillet, and sauté, stirring occasionally, until the shrimp have cooked through – 2 minutes per side.

Step 3

Remove shrimp from the pan and set aside, leaving as much of the butter as possible in the pan.

Step 4

Return your skillet to the stove over medium-high heat, add onions, garlic, ginger, thyme, and green onion to skillet and sauté, stirring occasionally for about 4-5 minutes or until onions are soft.

Step 5 

Add TricNic ® Jamaican Spicy Curry Paste, and stir to combine. Let it cook for about thirty seconds, stirring occasionally until spices are fragrant.

Step 6

Add the coconut milk, water and stir to combine. Bring sauce to a simmer over medium heat. "The coconut milk I used was very thick. So if you're using a different one add less water".

Step 7

Add the cooked shrimp to sauce and stir to combine. Cook for an additional 2-3 minutes to let the flavours come together. Remove the pan from the heat and serve with your favorite side dish. Add a lime wedge to squeeze over each serving. Enjoy!