Caribbean style jumbo shrimp that is generously seasoned and cooked down in coconut milk, served on a bed of brown rice.
This recipe is for my seafood lovers, I'm a seafood girl at heart, so I always look forward to making a recipe like this one.
Coconut and shrimp are just meant to be, there's something about this duo in a savoury dish that seems to compliment one another.
My island style shrimp recipe isn't the same as the typical dish where shrimp is coated in coconut and then deep fried or cooked in the oven .i.e this recipe right here
Rather this recipe focuses more on sautéing and cooking the shrimp down in a coconut sauce this technique is known as "rundown" meaning to reduce the coconut to a thick, creamy consistency yielding optimal flavour.
Although the colour of the sauce resembles a curry, I can assure you, this isn't a curry recipe, instead the dish focus on using an array of different herbs and spices in coconut milk to make a tasty sauce.
Contrary to popular belief, you don't need to use curry powder in every dish that calls for a coconut base/sauce.
The coconut sauce for the shrimp
The best way to make this recipe is by sauteing the base ingredients (scallion, onion, garlic etc..) and to follow up with adding the rest of the seasoning/ingredients along with the coconut milk.
Leave the coconut milk mixture to simmer down, similar to how I did in this Jackfruit Run Down recipe.
As tempting as it, do not rush the process because there really is no need to furthermore, it won't take very long for the sauce to thicken up.
It's important for the sauce to be on a gentle simmer so it gradually thickens while the rest of the ingredients meld with the coconut milk to create a delicious flavour.
Notice, I haven't mentioned the shrimp...yet...because that is the last thing that you should add.
Adding the shrimp last prevents them from overcooking and compromising their texture. No one like overcooked shrimp, it's rubbery and ruins a would be good recipe.
The steps
- Preheat a medium sized skillet or frying pan with olive oil on medium heat.
- Sautee the scallion, onion, garlic and ginger until soft and translucent.
- Add the bell pepper and continue to cook for a few minutes.
- Add the tomato followed by the herbs and spices - thyme, all purpose seasoning, pimento berries, paprika and soy(a) sauce.
- Stir in the coconut milk along with the coconut cream and scotch bonnet.
- Bring the pan to a rolling boil then reduce the medium-low heat.
- Cover the pan with a lid and allow to simmer for about 20 minutes or until the sauce begins to thicken.
- Once thickened, proceed to fold in the shrimp and cook while stirring until they turn pink (this will take a few minutes).
- Do a taste test and adjust for pink salt and black pepper to suit.
- Discard the thyme stems and scotch bonnet.
- Serve immediately.
Notes and tips
- I recommend using raw shrimp, especially if you are a novice or not good at determining when the shrimp is done. Using this type of shrimp will reduce the risk of overcooking them.
- The sauce may thicken more as it cools down, if it's too thick, add a splash of water to loosen it up.
- Do not overcook the shrimp or you will compromise the texture and it will become rubbery.
- For best results, eat straight away don't constantly re-heat the shrimp.
- Do not freeze the shrimp
- If you don't have pimento berries simply use ¼ teaspoon of ground allspice instead.
- If you cannot tolerate soy(a) use coconut aminos (this is a soy(a) alternative.
- This isn't a extra spicy dish, if you want a high amount of heat then pierce the scotch bonnet as the sauce is being simmered.
Serving suggestions
More shrimp recipes to try
- Jamaican Black Pepper Shrimp
- Jamaican Curry Shrimp
- Pan Fried Garlic Butter Shrimp
- Jamaican Shrimp and Cabbage
- Jamaican Pepper Shrimp
- Cajun Shrimp with Zucchini Noodles
- Spicy Sweet Shrimp and Plantains
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Shrimp Rundown (Jamaican Coconut Shrimp)
Ingredients
- 2 scallion sliced
- ½ small onion chopped,
- 4 garlic cloves minced
- 1 teaspoon ginger (2g) minced
- 10 pimento seeds
- 1 cup mixed bell peppers (150g) chopped
- 6 sprigs thyme
- 1 tablespoon tomato paste (16g)
- 1 tablespoon all purpose seasoning (14g)
- 1 teaspoon paprika (2g)
- 2 teaspoon soy(a) sauce (12g) coconut aminos
- 14 oz can of coconut milk (400ml)
- ⅓ cup coconut cream (80g)(creamed coconut/butter/manna)
- 1 whole scotch bonnet
- 1-1½ lb jumbo shrimp (450g-680) raw, de-veined
- black pepper and pink salt to taste
Instructions
- Preheat a medium sized skillet or frying pan with olive oil on medium heat.
- Sautee the scallion, onion, garlic and ginger until soft and translucent.
- Add the bell pepper and continue to cook for a few minutes.
- Add the tomato followed by the herbs and spices - thyme, all purpose seasoning, pimento berries, paprika and soy(a) sauce.
- Stir in the coconut milk along with the coconut cream and scotch bonnet.
- Bring the pan to a rolling boil then reduce the medium-low heat.
- Cover the pan with a lid and allow to simmer for about 20 minutes or until the sauce begins to thicken.
- Once thickened, proceed to fold in the shrimp and cook while stirring until they turn pink (this will take a few minutes).
- Do a taste test and adjust for pink salt and black pepper to suit.
- Discard the thyme stems and scotch bonnet.
- Serve immediately.
Notes
- I recommend using raw shrimp, especially if you are a novice or not good at determining when the shrimp is done. Using this type of shrimp will reduce the risk of overcooking them.
- The sauce may thicken more as it cools down, if it's too thick, add a splash of water to loosen it up.
- Do not overcook the shrimp or you will compromise the texture and it will become rubbery.
- For best results, eat straight away don't constantly re-heat the shrimp.
- Do not freeze the shrimp
- If you don't have pimento berries simply use ¼ teaspoon of ground allspice instead.
- If you cannot tolerate soy(a) use coconut aminos (this is a soy(a) alternative.
- This isn't a extra spicy dish, if you want a high amount of heat then pierce the scotch bonnet as the sauce is being simmered.
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