Caribbean

Medium · Hot

Coconut Shrimp Curry with Lime

Ginger and turmeric hit coconut oil first and turn it golden before the shrimp go in — they cook fast, staying plump and sweet inside a sauce that's warm with spice and rich with coconut. Lime goes in at the very end, its acidity lifting the whole curry and keeping it from getting too heavy. Quick enough for a weeknight, generous enough for company.

Recipe by

Cedric Joseph

The Island Smoker

Prep

15 min

Cook

25 min

Rest

5 min

Total

45 min

Method

Prep the Shrimp

Rinse shrimp under cold water and pat completely dry with paper towels. Season with salt and black pepper. Set aside.

Build the Curry Base

Heat coconut oil in a large Dutch oven or deep skillet over medium heat until melted and shimmering.

Add diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

Add minced garlic and grated ginger. Cook for 1 minute until fragrant.

Push aromatics to the side and add cayenne, cumin, turmeric, and salt directly to the oil. Let the spices bloom in the oil for 30 seconds, then stir everything together.

Add diced tomatoes and cook down for 3-4 minutes, mashing them slightly to release their juices and create a thick base.

Simmer the Curry

Pour in the whole milk and stir well to combine with the tomato-spice base.

Add thyme sprigs and bring to a gentle simmer. Let cook for 10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.

Taste and adjust seasoning with additional salt or a pinch more cayenne if you want more heat.

Cook the Shrimp

Add the seasoned shrimp to the simmering curry in a single layer. Cook for 2-3 minutes per side until pink and opaque throughout.

Remove from heat and squeeze in the juice of both limes. Stir gently to incorporate the bright citrus.

Serve

Ladle the coconut shrimp curry over white rice or basmati rice.

Garnish generously with fresh cilantro and serve with lime wedges on the side.

Nutri-Score

Good balance

A–E · lower is better · score 0

Calories

413

per serving

High in protein · 47gLow sugar · 12g

Protein

47g

Carbs

23g

Fat

17g

Sat. fat

14g

Fiber

Sugar

12g

Sodium

1553mg

Gluten FreePescatarianDairy InclusiveHeart HealthyLow CarbHigh Protein

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Very high impact

A–E · lower is better · includes estimates

kg CO₂e

5.2

per serving

ECarbonCEU all-round· carbon sets the grade

Water

31m³

Land

62Pt

Runoff

1.5g P

Shrimp drives 88% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

TenderSaucySilky

Aromas

EarthyCitrusTropicalSpicedAromatic

Kitchen Equipment

Primary Tool

Dutch Oven

Dutch Oven Chef Knife Cutting Board Grater Measuring Spoons Measuring Cups Tongs Paper TowelsMixing Bowls

Counter FootprintMedium

Techniques

Sauteing Blooming Spices Simmering SeasoningFinishing With Acid

Safety & Storage

Cooking Temperature

Cook shrimp in simmering curry until pink and opaque throughout, reaching minimum internal temperature of 145°F (63°C). Use a food thermometer to verify doneness.
Maintain curry at a gentle simmer during cooking. Do not rush cooking by using high heat as this can lead to uneven cooking of shrimp.

Cross Contamination

Rinse shrimp under cold water and pat completely dry. Use separate cutting boards and utensils for raw shrimp and other ingredients to prevent cross-contamination.
Wash hands thoroughly with soap and water after handling raw shrimp before touching other ingredients or cooking equipment.

Storage

Refrigerate leftover coconut shrimp curry within 2 hours of cooking. Store in airtight containers at 40°F (4°C) or below.

Shelf Life

Consume refrigerated leftover curry within 2-3 days. For longer storage, freeze for up to 1 month and thaw safely in refrigerator before reheating.

Handling

Purchase fresh shrimp from reputable sources and use within 1-2 days. Check for any shell fragments or debris in shrimp before cooking.

High Risk Population

This dish contains shellfish and milk allergens. Individuals with severe shellfish allergies should avoid entirely. Those with lactose intolerance should note the milk content and adjust accordingly.

Allergen Warning

Use caution if coconut sensitivity exists—coconut is technically not classified as a tree nut allergen by FDA, but some individuals with tree nut allergies may have reactions.

Pro Tips

Technique

When you bloom those spices in the hot oil, do not rush that 30-second pause. This is where the deep, warm flavors are born — the foundation of every proper island curry.

Substitution

No fresh thyme? Dried works in a pinch, but use a little less since the flavor is more concentrated. And if you want extra island heat, a scotch bonnet sliced into the curry base will change everything.

From the chef

Growing up in Kingston, my grandmother always said a good curry was measured by how far the aroma traveled — and this one would have had the whole yard gathering before the shrimp even hit the pan. I have taken that coconut milk base and given it the Island Smoker touch with warm spices and fresh thyme, letting the lime cut through all that richness like a sea breeze.

Cedric JosephThe Island Smoker

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TagsThyme

AllergensMilkShellfish

Source: generated · May 30, 2026