Shrimp happens to be a favorite dish of shellfish lovers and can be cooked in so many different ways. Although I personally am allergic to shellfish, it is a favorite of my family members as well and so I have created and attempted several different shrimp recipes that they like.
This post will feature my Jamaican style coconut shrimp. I know coconut shrimp in America is sometimes thought of as coconut floured and deep fried shrimp. So my Jamaican version is actually seasoned shrimp cooked down in coconut milk and can be spiced up with scotch bonnet pepper if preferred or not.
I start with raw peeled and deveined shrimp. I season with a combination of season and garlic salts, fresh minced garlic, a little grated ginger, fresh thyme leaves, a little black pepper combined and left to marinade about 1-2 hours. I also dice tomatoes, sweet bell pepper and onions to add later along with my coconut milk.
My family loves this dish and it goes well over rice, pasta, or any vegetable combination of preference. Hope you will give it a try and leave me a comment. Look out for more shrimp posts to come soon. Enjoy!
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I usually like to use a large 12″ stoneware non-stick skillet or anything similar. Stoneware pans remade with stone chips that make them environmentally friendly. They also perform better than Teflon coated pans, are also durable and safe to use. So anyone or color of your preference is fine. Having a full set of these would even be better!
Jamaican Coconut Shrimp
Ingredients
- 1-1/2 lbs. Shrimp (raw)
- 4 cloves Garlic minced
- 1/2 tsp. Ginger grated
- 1-1/2 tsp. Seasoned Salt
- 1-1/2 tsp. Garlic Salt
- 1/4 tsp. Black Pepper
- 3 sprigs Fresh Thyme Leaves
- 1/2 cup Plummy Tomatoes diced
- 1/4 cup Sweet Bell Pepper (green) diced
- 1/4 cup Onions diced
- 2 Tbsp. Butter
- 1 cup Coconut Milk
- 1/4 tsp. Sugar
- 1 tsp. Cornstarch diluted in 1Tbsp. water
- ** Optional Scotch Bonnet Pepper to taste preference
- ** Parsley or Cilantro chopped to garnish
- ** Olive Oil with butter optional
Instructions
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Make sure shrimp is peeled and de-veined. Wash with vinegar and water, drain well.
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Season with salts, black pepper, minced garlic, ginger and thyme. Cover to marinate 1-2 hours.
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In the meantime, dice up tomatoes, green pepper, onions and scotch bonnet (if using).
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You may use canned coconut milk or if using powder, mix with water to equal 1 cup. Prepare and set aside.
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When ready to cook, place a large skillet on high heat, add butter to melt. (you may also add a little olive oil to this).
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When hot about 1-2 minutes, add shrimp, stirring constantly until mostly cooked which is when you will see the shrimp turning pink. This may take 3-5 minutes.
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Add vegetables, coconut milk, and sugar. continue to simmer another 3-5 minutes.
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If coconut sauce needs to thicken, add 1 tsp. diluted cornstarch and stir until thickened enough. Season to taste and serve.
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Garnish with fresh chopped parsley or cilantro if desired.
Recipe Notes
Best served with white rice, pasta or vegetables.
** If serving with pasta, sprinkle fresh shredded parmesan cheese on top.