Caribbean Curry Shrimp with Coconut Rice

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 can (13.5 oz) coconut milk, full-fat
• 2 tbsp curry powder
• 1.5 whole (zested + juiced) lime
• 1.5 cups white rice, cooked
• 1 whole red bell pepper
• 2 cups mixed greens
• 2 whole scallion, sliced

Instructions

1. 1

   Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.

2. 2

   Add shrimp and sear 90 seconds per side without moving — surface should turn pink and opaque.

3. 3

   Stir in curry powder and lime zest, then cook 30 seconds until fragrant.

4. 4

   Pour coconut milk into the pan, add sliced bell pepper, and simmer 4 minutes until pepper softens.

5. 5

   Squeeze lime juice over the curry, then taste and season with salt and pepper.

6. 6

   Divide rice and salad between two plates, top with curry shrimp, and garnish with scallions and lime wedges.

Tools you’ll need

• 12-inch skillet
• wooden spoon or silicone spatula
• knife and cutting board
• two dinner plates

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