Caribbean Curry Shrimp & Rice Plate
Coconut curry shrimp cooked in one skillet, served over steamed rice with quick pickled vegetables and chutney. Vibrant, spicy, and ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
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Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk, full-fat
- 3 tbsp red curry paste
- 1 whole lime (juiced + zested)
- 2 cups white rice, cooked
- ½ cup pickled vegetables (quick-pickled cucumber or cabbage)
- 3 tbsp mango chutney or tamarind chutney
- ¼ cup red onion, thinly sliced
Instructions
- 1
Heat oil in a large skillet over medium-high. Add red onion, cook until softened, about 2 minutes.
- 2
Stir in curry paste until fragrant, roughly 30 seconds. Pour in coconut milk and stir to combine.
- 3
Add shrimp, lime juice and zest. Simmer until shrimp turn opaque and curl, 4–5 minutes. Season with salt and pepper to taste.
- 4
Divide cooked rice between two bowls. Top with curry shrimp and sauce.
- 5
Serve with pickled vegetables and chutney on the side.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- bowl for serving
- measuring spoons
- measuring cups
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