Name: Coconut Curry Shrimp Stew
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 lb. large shrimp (peeled and deveined); 6 small russet potatoes (washed and cut into desired sizes); 3 medium carrots (peeled washed and cut into desired sizes); 1 small white onion (sliced); ½ red and green bell peppers (sliced); 3 garlic cloves (minced); Small [inch of ginger 9 grated); 2 green onions (washed and lightly smashed); 1 scotch bonnet pepper (washed and minced, seeds in or out); 3 sprigs fresh thyme; 3/4 tsp. onion powder (garlic powder, lemon pepper seasoning, salt, black pepper, smoked paprika( divided ½ n ¼)); 3 tsp curry powder (divided 2 n1); 1 tsp turmeric powder (divided ½ n ½); 4 whole all spice berries; 1 bay leaf; ½ cup coconut milk; 1/3 cup water or seafood broth; 1 tbsp butter; 1 tbsp n 1 tsp olive oil; Juice of ½ lemon

Coconut Curry Shrimp Stew

This Coconut Curry Shrimp Stew brings comforting Caribbean flavor to your table with juicy shrimp, hearty potatoes, and sweet carrots simmered in a fragrant coconut curry sauce. Garlic, fresh ginger, thyme, and whole allspice berries add layers of warmth, while Scotch bonnet pepper gives the stew that signature island kick. The coconut milk gently balances the spices, creating a rich, savory sauce that coats every bite.

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Prep Time 10

Cook Time 20

Servings: 4 people

Course: Main, Main Course

Cuisine: Jamaican

Calories: 475

Ingredients Method Notes

Ingredients

1 lb. large shrimp peeled and deveined
6 small russet potatoes washed and cut into desired sizes
3 medium carrots peeled washed and cut into desired sizes
1 small white onion sliced
½ red and green bell peppers sliced
3 garlic cloves minced
Small [inch of ginger 9 grated)
2 green onions washed and lightly smashed
1 scotch bonnet pepper washed and minced, seeds in or out
3 sprigs fresh thyme
3/4 tsp. onion powder garlic powder, lemon pepper seasoning, salt, black pepper, smoked paprika( divided ½ n ¼)
3 tsp curry powder divided 2 n1
1 tsp turmeric powder divided ½ n ½
4 whole all spice berries
1 bay leaf
½ cup coconut milk
1/3 cup water or seafood broth
1 tbsp butter
1 tbsp n 1 tsp olive oil
Juice of ½ lemon

Method

Wash peeled and deveined shrimp in water and white vinegar (optional). Pat dry , drizzle with 1 tsp olive oil onto shrimp, using your hand make sure each shrimp is well coated with the olive oil, season with ½ tsp of onion powder, garlic powder, lemon pepper seasoning, salt, black pepper, smoked paprika, ½ tsp turmeric powder, and 2 tsp curry powder, using your hand season well. Set aside.
Heat remaining 1 tbsp olive oil , add remaining turmeric powder and curry powder, cook for 1 minute stirring nonstop, add sliced onions, bell peppers, sauté for 2 minutes, add minced garlic and ginger, stir well to combine, and cook for 2 minutes. Add the potatoes and carrots and stir well to combine, add the coconut milk and water or seafood broth, green onions, bay leaves, fresh thyme , all spice berries and scotch bonnet pepper stir well to combine, cover and cook for10 minutes. Add the shrimp, butter and stir well to combine, cover and cook for 10 minutes. Add lemon juic at the end and stir well

Notes

With colorful bell peppers and plenty of vegetables, this is a satisfying, cozy meal all on its own. Serve it in a generous bowl, or add a little crusty bread to soak up the delicious curry sauce. It’s the kind of home-cooked comfort that makes everyone look forward to gathering around the table.