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Shrimp Rundown (Jamaican Coconut Shrimp)

Caribbean style jumbo shrimp that is generously seasoned and cooked down in coconut milk, served on a bed of brown rice.
Course Main Course
Cuisine Jamaican
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 people
Calories 419kcal
Author Charla


  • 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)
  • 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


  • 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.


  • 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.


Calories: 419kcal | Carbohydrates: 15g | Protein: 28g | Fat: 30g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 1013mg | Potassium: 696mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1974IU | Vitamin C: 56mg | Calcium: 195mg | Iron: 6mg