Cajun–Coconut Curry Shrimp
Cajun–Coconut Curry Shrimp
Ingredients
For the Shrimp
- 1 1/2 pounds shrimp, cleaned and deveined
- 1 tablespoon vegetable oil
- 1 tablespoon Cajun blend seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
For the Curry Sauce
- 2 shallots, minced
- 3 cloves garlic, minced
- 2 tablespoons garlic and herb butter
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup seafood broth
- 1 can full-fat coconut milk, (13.5 ounces)
- 1/2 teaspoon Cajun blend seasoning
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped, plus more for garnish
For Serving
- 4 cups cooked rice, hot
Instructions
- 1
Pat the cleaned and deveined shrimp dry with paper towels. In a medium bowl, combine the shrimp with vegetable oil, 1 tablespoon Cajun blend seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, and 1/2 teaspoon dried thyme. Mix thoroughly to ensure the shrimp are evenly coated. Set aside.
⏱️ 5 min
- 2
Heat a large skillet or pan over medium-high heat. Once hot, add the seasoned shrimp in a single layer, being careful not to overcrowd the pan. Sear the shrimp for 1 minute on each side, until pink and just cooked through. Remove the seared shrimp from the pan and set them aside on a plate.
⏱️ 4 min
- 3
Reduce the heat to medium. To the same pan, add the minced shallots and minced garlic. Sauté for 1 minute until fragrant. Add the garlic and herb butter and allow it to melt, stirring constantly.
⏱️ 3 min
- 4
Add the diced red and green bell peppers to the pan. Cook for 2-3 minutes, stirring occasionally, until they begin to soften slightly.
⏱️ 3 min
- 5
Pour in the seafood broth and the can of full-fat coconut milk. Stir well to combine. Bring the sauce to a gentle simmer.
⏱️ 3 min
- 6
Lightly season the sauce with 1/2 teaspoon Cajun blend seasoning, 1/4 teaspoon onion powder, and 1/4 teaspoon garlic powder. Stir in the grated Parmesan cheese and lemon juice. Continue to simmer for 2-3 minutes, allowing the sauce to thicken slightly.
⏱️ 3 min
- 7
Stir in the 2 tablespoons of chopped fresh parsley. Return the seared shrimp to the pan with the sauce. Toss gently to ensure all the shrimp are fully coated in the creamy curry sauce. Cook for just 1 minute more to heat the shrimp through.
⏱️ 2 min
- 8
Serve the Cajun–Coconut Curry Shrimp immediately over hot cooked rice. Garnish with additional fresh chopped parsley, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cajun–Coconut Curry Shrimp
For the Shrimp
- 1 1/2 pounds shrimp, cleaned and deveined
- 1 tablespoon vegetable oil
- 1 tablespoon Cajun blend seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
For the Curry Sauce
- 2 shallots, minced
- 3 cloves garlic, minced
- 2 tablespoons garlic and herb butter
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup seafood broth
- 1 can full-fat coconut milk, (13.5 ounces)
- 1/2 teaspoon Cajun blend seasoning
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped, plus more for garnish
For Serving
- 4 cups cooked rice, hot
Instructions
- 1
Pat the cleaned and deveined shrimp dry with paper towels. In a medium bowl, combine the shrimp with vegetable oil, 1 tablespoon Cajun blend seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, and 1/2 teaspoon dried thyme. Mix thoroughly to ensure the shrimp are evenly coated. Set aside.
⏱️ 5 min - 2
Heat a large skillet or pan over medium-high heat. Once hot, add the seasoned shrimp in a single layer, being careful not to overcrowd the pan. Sear the shrimp for 1 minute on each side, until pink and just cooked through. Remove the seared shrimp from the pan and set them aside on a plate.
⏱️ 4 min - 3
Reduce the heat to medium. To the same pan, add the minced shallots and minced garlic. Sauté for 1 minute until fragrant. Add the garlic and herb butter and allow it to melt, stirring constantly.
⏱️ 3 min - 4
Add the diced red and green bell peppers to the pan. Cook for 2-3 minutes, stirring occasionally, until they begin to soften slightly.
⏱️ 3 min - 5
Pour in the seafood broth and the can of full-fat coconut milk. Stir well to combine. Bring the sauce to a gentle simmer.
⏱️ 3 min - 6
Lightly season the sauce with 1/2 teaspoon Cajun blend seasoning, 1/4 teaspoon onion powder, and 1/4 teaspoon garlic powder. Stir in the grated Parmesan cheese and lemon juice. Continue to simmer for 2-3 minutes, allowing the sauce to thicken slightly.
⏱️ 3 min - 7
Stir in the 2 tablespoons of chopped fresh parsley. Return the seared shrimp to the pan with the sauce. Toss gently to ensure all the shrimp are fully coated in the creamy curry sauce. Cook for just 1 minute more to heat the shrimp through.
⏱️ 2 min - 8
Serve the Cajun–Coconut Curry Shrimp immediately over hot cooked rice. Garnish with additional fresh chopped parsley, if desired.
⏱️ 2 min