Caribbean Curry Shrimp with Coconut Rice & Fries
Spiced shrimp in a quick coconut-curry sauce, served over fluffy coconut rice with crispy fries and a punchy dipping sauce. Pure weeknight comfort—ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk (full-fat)
- 2 tbsp yellow curry paste
- 1 whole lime (juiced)
- 8 oz frozen french fries
- 1 cup jasmine rice, uncooked
- ¼ cup hot sauce or chili sauce (for dipping)
- 2 tbsp scallions, chopped
Instructions
- 1
Start rice in a pot with 2 cups water and a pinch of salt; bring to boil, then reduce heat, cover, and simmer 15 minutes until tender.
- 2
While rice cooks, bake fries on a sheet pan at 400°F for 15 minutes until golden, stirring halfway.
- 3
Heat 1 tbsp oil in a skillet over medium-high. Add curry paste and cook 30 seconds until fragrant.
- 4
Pour in coconut milk and stir to combine. Bring to a gentle simmer, then slide in shrimp and cook 4 minutes until pink and opaque.
- 5
Squeeze lime juice over shrimp, taste, and season with salt and pepper. Stir in half the scallions.
- 6
Fluff rice with a fork and divide between plates. Top with curry shrimp, serve fries alongside, and pass hot sauce for dipping. Garnish with remaining scallions.
Tools you’ll need
- medium saucepan with lid
- 12-inch skillet
- sheet pan
- oven
- fork for fluffing
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
