We enjoyed the haunting notes of this dish on the first night of our Jamaican getaway at Sky Beach Bar and Seafood Grill. The restaurant is so casual with friendly service and amazing, fresh seafood. After a day of travel this was the perfect dinner. The warmth of the spice is a perfect compliment to the creamy sweetness of the coconut cream. I like to serve this over rice with a side of greens to mimic the callaloo we enjoyed in Jamaica.
- 1 lb large Shrimp, peeled and deveined
- 2 Tablespoons of Olive Oil
- ½ Cup Onions, Chopped
- 3 Garlic Cloves, Minced
- 1 Teaspoon Paprika
- 1 Tablespoon of Curry Powder, plus more to taste.
- 1 - 2 teaspoons of Sugar
- 1 Cup Coconut Milk/Cream
- 1 teaspoon Thyme Leaves, fresh or ¼ Teaspoon Dried Thyme
- I/2 - 1 Habanero Chili, Seeded and Minced
- Salt and Pepper to taste
- Garnish with Chopped Parsley and Scallions
- 4 Cups of Cooked Rice for serving
- Gently heat the Oil over medium heat. Add the onions and sauté until transparent 5 - 7 minutes. Add the Garlic, Paprika, Curry and 1 teaspoon of the Sugar. Sauté, stirring with a wooden spoon for 2 or 3 minutes until fragrant.
- Add the Coconut Milk/Cream, Thyme, and chili. Cook on low heat stirring constantly for 2-3 minutes to blend the flavors. Taste for seasoning adding salt, pepper, additional sugar or other seasoning as needed.
- Add the shrimp, stirring constantly until they are pink, curled and cooked all the way through, 5-7 minutes. Turn off the heat and let the shrimp and sauce set for 5 minutes.
- Place 1 Cup of rice in the bottom of four heated bowls, then spoon the shrimp and sauce over the rice.
- Garnish with Parsley and Scallions and serve.
I’m not sure about mixing coconut with shrimp, but I do like spicy dishes. Plus, I trust your recommendations, Monica.
Sounds like a good recipe that’s reflective authentic Jamaican food
I absolutely love shrimp! I will need to try this – sounds so tropical with the coconut but then Jamaican with the spice. Yum!
I can imagine the seafood in Jamaica would be great. My family loves shrimp, so I know this would be a dish we would love. I recently had a coconut shrimp recipe that also had melon balls in it. I thought it sounded strange, but it was great. I will have to try your recipe.