Caribbean Coconut Curry Shrimp
Camarones al curry de coco y Tití
Tender shrimp simmered in a light coconut sauce with peppers, a touch of curry, and Tití for the heat. Caribbean-inspired, creamy, and easy to make.
Serves: 3–4 Prep: 10 min Cook: 12–15 min
Ingredients
- 1 lb large shrimp, peeled and deveined
- ½ tsp Tití to start, plus more to taste
- ¾ cup unsweetened coconut milk
- 1 tsp curry powder
- ½ onion, thinly sliced
- ½ bell pepper, thinly sliced
- 1 tbsp extra-virgin olive oil
- Up to ¼ cup water, if needed
- Salt to taste
Instructions
- Heat the olive oil in a skillet over medium heat. Add the onion and bell pepper and cook for 3–4 minutes, until softened.
- Stir in the coconut milk, curry powder, Tití, and a little salt. Gently simmer for 3 minutes. Add a splash of water if the sauce is too thick.
- Add the shrimp and gently simmer, stirring, for 4–6 minutes total, until pearly and opaque. Do not overcook.
- Taste and add more Tití a pinch at a time for a stronger kick.
What makes it different
A small amount of curry powder defines the dish, while Tití brings habanero heat with garlic, tomato, pepper, annatto, and coriander. Coconut milk balances the seasoning without broth. Start with ½ teaspoon of Tití for 1 lb of shrimp and let guests add more to taste.
Serve with plain white rice or fried ripe plantains.
