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    Home » Fish and Seafood Recipes

    Shrimp in Coconut Cream Sauce

    Published: Aug 23, 2008 Last updated: Sep 2, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Jamacian inspried recipe for Shrimp in a coconut creamy sauce with curry flavors and potatoes.
    Shrimp Coconut Cream Sauce
    First Published: Aug 23, 2008... Last Updated: Dec 1, 2020

    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.

    Shrimp Coconut Cream Sauce

    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.

    chopped red potatoes

    What You Need To Make Shrimp in Coconut Cream Sauce

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    Raw shrimp that has been peeled and deveined

    Red Skinned Potatoes, skin left on

    Curry Powder

    Diced Potatoes

    Coconut Cream

    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.
    shrimp coconut cream sauce

    More Easy Creamy Dinner Recipe Ideas 

    Cajun Shrimp with Creamy Creole Sauce

    Cajun Chicken Pasta

    Cheesy Penne Chicken Pasta

    Chicken Riggies

    Crab Mac and Cheese

    Creamy Chicken Linguini

    Creamy Shrimp and Bacon Linguini

    Cod Fish Tacos

    Seafood Lasagna

    *If you made this Shrimp in Coconut Cream Sauce, please give it a star rating*

    Shrimp Coconut Cream Sauce

    Shrimp in Coconut Cream Sauce

    Shelby Law Ruttan
    Jamacian inspried recipe for Shrimp in a coconut creamy sauce with curry flavors and potatoes.
    No ratings yet
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 11 mins
    Course Main Dish
    Cuisine Jamacian
    Servings 6
    Calories 391 kcal

    As an Amazon Associate I earn from qualifying purchases.

    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.

    Nutrition

    Calories: 391kcalCarbohydrates: 30gProtein: 20gFat: 22gSaturated Fat: 14gCholesterol: 191mgSodium: 620mgPotassium: 974mgFiber: 4gSugar: 4gVitamin A: 293IUVitamin C: 45mgCalcium: 150mgIron: 4mg
    Keyword curry, Shrimp in Coconut Cream Sauce, Shrimp Recipe
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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