Fiery Jamaican Coconut Curry Shrimp with Mango and Lime
A delightful Caribbean dish with a spicy twist
This tantalizing Caribbean dish marries spicy shrimp with a creamy coconut sauce, sweet mango, and zesty lime for an explosion of flavors.
- 45 min
- 4
- Intermediate
Ingredients
For the Shrimp Marinade
For the Curry Sauce
For the Garnish
For Serving
Preparation
Marinating the Shrimp
Combine ingredients
In a bowl, combine shrimp with lime juice, cayenne pepper, ground allspice, salt, and pepper.
Mix to coat
Mix well to coat the shrimp evenly.
Refrigerate
Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
Preparing the Curry Sauce
Heat oil and sauté aromatics
Heat the vegetable oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent.
Add curry powder
Stir in the curry powder and cook for 1 minute until fragrant.
Ensure not to burn the spices or garlic as it will impart a bitter flavor. For a thicker curry sauce, simmer uncovered for a few extra minutes towards the end.
Cooking Process
Sauté shrimp
Add marinated shrimp to the skillet and cook until pink and opaque (about 3-4 minutes).
Create sauce base
Pour in the coconut milk, bringing the mixture to a simmer.
Incorporate heat
Stir in the hot chili flakes, adjusting to your desired spice level.
Plating & Serving
Fiery Jamaican Coconut Curry Shrimp with Mango and Lime
Fiery Jamaican Coconut Curry Shrimp with Mango and Lime
Plate and Serve
Spoon the curry shrimp over a bed of steamed rice or warm roti, and sprinkle with mango, lime zest, and fresh cilantro.