Chef Kristal Kay

One of my favorite quick and easy meals! Coconut curry shrimp made with bloomed curry, garlic, thyme, scotch bonnet, tender potatoes and carrots, finished in a light coconut sauce with fresh lime. Save for later❤️

Coconut Curry Shrimp
Ingredients
* 12 oz large shrimp, peeled and deveined
* ¼ cup onion, medium diced
* 3 garlic cloves, minced
* 1 scotch bonnet pepper (use ½ if you prefer less heat)
* 3 sprigs thyme, chopped
* ½ small potato, cubed
* 2 small carrots, sliced
* 4 pimento seeds
* 2 tbsp olive oil
* 1 tbsp + 1 tsp curry powder (1 tbsp for burning, 1 tsp for seasoning shrimp)
* ½ tsp onion powder
* 1 tsp garlic powder, divided
* ¾ tsp pink Himalayan salt, divided
* ⅛ tsp black pepper
* ¼ tsp paprika
* ½ cup coconut milk
* 1½ cups water, plus more as needed
* Fresh lime juice

Directions:
Season 12 oz shrimp with 1 tsp curry powder, ½ tsp onion powder, ½ tsp garlic powder, ¼ tsp paprika, ⅛ tsp black pepper, and ½ tsp salt, then marinate 10–15 minutes. Heat 2 tbsp olive oil over medium heat and bloom 1 tbsp curry powder for 30 seconds until fragrant. Add ¼ cup onion, 3 garlic cloves, 4 pimento seeds, 3 sprigs thyme, and 1 scotch bonnet and sauté 1–2 minutes. Stir in ½ small potato and 2 small carrots, then add 1½ cups water and ½ cup coconut milk and simmer 15–20 minutes until tender. Season the sauce with ¼ tsp salt and ½ tsp garlic powder, add shrimp, and cook 3–4 minutes until just pink. Finish with fresh lime juice and serve over rice.

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