Coconut Curried Shrimp


1 tablespoon vegetable oil, split

1 pound shrimp, peeled and deveined

1/2 cup red onion finely chopped

1/2 cup red pepper

2 teaspoon cumin

1 tablespoon curry

2 teaspoon paprika

3 cloves garlic, minced

1 (15 ounce) can tomato sauce

1 can coconut milk

1 teaspoon kosher salt

1 teaspoon black pepper

green onions for garnish


  1. Add 1 tablespoon of the canola oil on high heat in a large skillet.

  2. Season shrimp with spices.

  3. Add the shrimp and cook for 1 minute on each side then remove the shrimp from the pan.

  4. Add remainder of the vegetable oil to the skillet and add the onions and peppers .

  5. Cook the onions and peppers for 5 minutes on medium heat, stirring occasionally, until translucent.

  6. Continue stirring then add in the tomato paste.

  7. Cook paste down and stir frequently for 5 minutes.

  8. Add in the coconut milk and shrimp to the pan and stir well.

  9. Add more seasoning if necessary.

  10. Serve on a bed of steamed white rice or your favorite vegetable.

  11. Garnish with green onions if desired.

Ola Akintola