Ingredients:

 @therainaskitchen Coconut Curry Shrimp Ingredients

• 2lbs XL shrimp (I’m using Pink Patagonian Wild Caught)
• 1-Tablespoon Green Seasoning
• 1-Teaspoon All Purpose Seasoning
• 1/2-TSP Fish Seasoning
• 1/2-TSP Salt
• 1/2-TSP Black pepper

• Sauce
• 1-Tablespoon Cooking oil(I'm using Coconut Oil)
• 1-Tablespoon Curry
• 1-Teaspoon All Purpose Seasoning
• 2-Cups of Coconut Milk(1 Can)
• 3-Cloves of Garlic(Chopped or crushed)
• 1/2-Teaspoon Ginger(or Ginger Paste)
• 3-Sprigs of Thyme
• 2-Sprigs of Green Onion(Chopped)
• 1-Medium Onion(Julienne)
• 1/2- Scotch Bonnet Pepper
• 4-Allspice Berries (Crushed)
• 1-TSP Green Seasoning
• 1/4- Tri-color sweet pepper (Red, Green, Yellow)
• Carrots(Optional)
• 1-2 TBSP of Cornstarch or Flour mixed with water(Optional to thicken sauce)

Prepare:

1. Combine shrimp with first set of ingredients.  Green Seasoning,  All Purpose Seasoning, Fish Seasoning, Salt and Black Pepper.
2. Prepare onions(julienne style), sweet peppers, scallion, thyme, garlic, scotch bonnet peppers, ginger and pimento seeds and set a side.

Direction:

1. Heat frying Pan over medium heat and add oil.
2. Add 1 tablespoon of curry to oil and allow it to toast on medium heat for 2-3 minutes. Add Onion, garlic, ginger, allspice and carrots to pan and toss for 2-3 minutes.
3. Add scallion, bell peppers, scotch bonnet and thyme to the pan. 
4.  Add coconut milk,  All purpose seasoning and  Green Seasoning.  Allow to simmering for about 3-4 minutes.  
5. Add seasoned shrimp to mixture.
6. Taste and adjust seasoning if needed. 
7. Thicken by combining 1 Tablespoon of corn starch or flour to 2 tablespoons of water. Increase mixture if needed.
8. Cover and simmer on low-medium heat for 3-5 minutes. 

Chef’s Note: There may be variation in color and taste depending on the type of curry used. My preference is Bahola’s Indian curry or Beta-Pak. Both can be purchased at any Caribbean grocery store or on my Amazon Store Front link. Shrimp Cooks very quickly and should not cook for more than 5 minutes.