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

Cook Time 20

Total Time 50

Servings people

Calories 419kcal

Author Charla

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 an extra spicy dish, if you want a high amount of heat then pierce the scotch bonnet as the sauce is being simmered.