Shrimp in Coconut Cream Sauce is a delicious main dish recipe with the heat of curry and the cooling sweetness of coconut. This shrimp recipe is made on the stovetop and has a surprising ingredient; potatoes!
This recipe for Shrimp Coconut Cream Sauce is a great weeknight meal. It is ready in minutes with very little prep needed. It is delicious served over a bowl of rice or cauliflower rice, keeping it low carb.
What Is Jamaican Cuisine
Jamaican Cuisine is basically a melting pot of foods from different cultures of people who have moved to the island. Those who moved to Jamaica introduced crops to the island and those crops are now locally grown in Jamaica. Curry is popular and is part of today's recipe.
This Shrimp in Coconut Cream Sauce recipe includes potatoes. Something you don't normally see in a shrimp curry. I am assuming the potato in this recipe is of Irish influence and potatoes in Jamaica are generally called Irish.
What You Need To Make Shrimp in Coconut Cream Sauce
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Raw shrimp that has been peeled and deveined
Red Skinned Potatoes, skin left on
Diced Potatoes
Tips and Substitutions
- To cut down on prep time, substitute precooked shrimp in place of the raw shrimp
- For a deeper flavor, substitute smoked paprika in place of the sweet paprika
- Substitute leftover cooked chicken or pork for the shrimp.
- Store the can of coconut cream in a warm spot and shake the can well before using.
More Easy Creamy Dinner Recipe Ideas
Cajun Shrimp with Creamy Creole Sauce
Creamy Shrimp and Bacon Linguini
*If you made this Shrimp in Coconut Cream Sauce, please give it a star rating*
📖 Recipe
Shrimp in Coconut Cream Sauce
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Ingredients
- 1 lb large shrimp peeled & deveined and pre-cooked
- 4 medium red-skin potatoes diced
- ½ cup chopped onions
- 3 tablespoon olive oil divided
- 1 tablespoon curry powder
- 3 garlic cloves minced
- ½ cup diced tomatoes
- 1 cup coconut cream
- 2 teaspoon paprika
- 2 stalks scallion chopped in small pieces, green and white parts separated
- 1 teaspoon thyme leaves
- 2 dried red chilis chopped finely
- ½ cup walnuts optional (I opted to not use the walnuts)
Instructions
- Heat 1 tablespoon of the oil In a large skillet over medium high heat medium-high heat until hot. Add the shrimp and cook for 3 minutes, or until shrimp is no longer opague. Remove the cooked shrimp and set aside.
- Add the remaining oil to the hot skillet. Heat for 1 minute. Add the potatoes and saute over medium heat for 5 minutes or until just barely tender, stirring constantly.
- Stir in the onions, and scallion and saute for 2 minutes, or until onions are transparent. Add the garlic, paprika, parsley and curry powder. Reduce heat to low and cook for 3 minutes, stirring constantly.
- Add the coconut cream, thyme and tomatoes, and cook for 3 mins on medium heat, stirring often.
- Return the shrimp to the sauce and cook for another 5 mins, until shrimp is heated through.
Notes
Tips and Substitutions
- To cut down on prep time, substitute precooked shrimp in place of the raw shrimp
- For a deeper flavor, substitute smoked paprika in place of the sweet paprika
- Substitute leftover cooked chicken or pork for the shrimp.
- Store the can of coconut cream in a warm spot and shake the can well before using.
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