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Belizean cuisine has been influenced by so many diverse cultures. It truly is a melting pot. Some of these include Maya, Chinese, Lebanese, Mennonite, Carribean, British, East Indian, and Creole.
Located on the Caribbean Sea, it is obviously a place that is rich with delicious seafood...conch, spiny lobster, grouper, and shrimp to name but just a few.
The dish I would like to share with you is Coconut Curry Shrimp, and the recipe is from my Flavors of Belize cookbook, which I bought during a trip to Belize in 2013.
The trip to Belize was in a word INCREDIBLE. Beautiful people, animals, flora, food, sea, and culture...it was everything I wanted in a vacation and more.
Elvi's Kitchen - Ambergris Caye, Belize
During our trip, we were privileged to dine at Elvi's Kitchen, on Ambergris Caye. Elvi's Kitchen is one of the most famous and popular restaurants on Ambergris Caye, Belize's largest island. Elvi's Kitchen restaurant's floor is completely sand and it is so fun to run your toes through it whilst eating!
Below are some photos of our dining experience at Elvi's.
So we dined on Belizean tacos and Wasaviche when we went to Elvi's. In addition to buying this food, we also bought my most favorite souvenir/memento of our trip from Elvi's...the Flavors of Belize cookbook.
Coconut Curry Shrimp
I have been cooking up some recipes from the Flavors of Belize cookbook and my absolute favorite recipe is Coconut Curry Shrimp, from Elvi's Kitchen.
I am absolutely thrilled that they are allowing me to publish their amazing and easy recipe to share with everyone!
This is an easy easy shrimp curry filled with juicy shrimp wonderful spices. You'll fall head over heels for this delicious recipe!
So, let me show you what ingredients you will need to make this coconut shrimp curry!
Ingredients Needed For This Easy Shrimp Curry Recipe
This recipe includes plenty of fresh ingredients and wonderfully aromatic spices.
You will need the following ingredients for this recipe:
- Raw Shrimp (plump shrimp is preferred)
- Kosher Salt
- Black pepper
- Olive oil
- Minced Garlic
- Yellow Onion
- Green bell pepper (could sub red bell pepper)
- Cardamom pods
- Curry powder (I used garam masala but you can use yellow curry powder as well)
- Tabasco Hot Sauce
- Seafood or chicken broth
- Full-fat coconut milk (can sub light coconut milk but the result is much richer with full-fat)
- Fresh chopped cilantro
Please note, the recipe calls for Creole Sauce. I have substituted the Creole sauce with Tabasco, as unfortunately I don't have permission to publish the Creole sauce recipe. You may consider this recipe from Food.com for Belizean Style Habanero Sauce if you would like to make your own.
Coconut Curry Shrimp Recipe Instructions
Here are the easy instructions to make this delicious coconut shrimp curry!
First peel and devein shrimp. Then season the shrimp with salt and pepper. Heat 1 tablespoon of oil on medium-high heat in a large cast iron pan or large skillet. Add the seasoned shrimp and cook until the shrimp just turn pink. The shrimp cooks pretty quickly, so this should only take 1-2 minutes. Remove and set aside.
Heat remaining 1 tablespoon of oil in cast-iron skillet or frying pan. Add garlic, ginger, onion, bell peppers and tomato. Cook until tender, about 5 minutes.
Add cardamom pods, curry powder and Tabasco (if using). Stir well.
Add broth and coconut milk to sautéed vegetables and reduce over medium heat for approximately 10 to 15 minutes.
Return shrimp to broth and simmer for an additional 5 minutes.
Your delicious shrimp curry with mouthwatering succulent shrimp is now ready to serve!
How To Serve This Incredible Belizean Dish!
This wonderful Coconut Curry Shrimp makes for a fab delicious dinner!
Garnish with fresh herbs such as cilantro. White rice, brown rice, or jasmine rice are perfect accompaniments to soak up the delicious curry sauce from this dish.
I was blown away by how amazing the flavors were, and since I am a huge fan of curries, I knew this would be a dish that I would fall in love with. I think you will too. 😊
A HUGE thank you to Elvi's Kitchen! And please if you visit Belize, you MUST make a beeline to Elvi's Kitchen, the most amazing restaurant on Ambergris Caye, Belize!!!
In the unlikely event you have any leftovers, store them in an airtight container and place in your fridge. The leftovers are best eaten within 2 days.
Other Belizean Recipes You May Enjoy
From Belize: Belizean Stewed Chicken
Recipe from Belize: Belizean Rice and Beans
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Coconut Curry Shrimp
- 1 lb shrimp peeled and deveined (plump shrimp is preferred)
- Kosher salt to taste
- 1 ts pepper freshly ground
- 2 tablespoon olive oil split
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- ¼ cup onion diced
- ¼ cup green bell pepper deseeded and diced (can sub red bell pepper)
- ½ cup tomatoes deseeded and diced
- 6 cardamom pods crushed
- 3 tablespoon curry powder
- 2 ts Tabasco pepper sauce or use your favorite hot pepper sauce or omit if you prefer a milder curry
- 1.5 cups seafood or chicken broth can also use fish stock
- 1.5 cups full-fat coconut milk (can sub light coconut milk but the result is much richer with full-fat)
- 2 tablespoon cilantro chopped (garnish)
- Peel and devein shrimp. Season shrimp with salt and pepper. Heat 1 tablespoon of oil on med high in a cast iron skillet or frying pan. Add the seasoned shrimp and cook until the shrimp just turn pink. Remove and set aside.
- Heat remaining 1 tablespoon of oil in cast-iron skillet or frying pan. Add garlic, ginger, onion, bell peppers and tomato. Cook until tender, about 5 minutes.
- Add cardamom pods, curry powder and Tabasco (if using). Stir well. Add broth and coconut milk to sautéed vegetables and reduce over medium heat for approximately 10 to 15 minutes.
- Return shrimp to broth and simmer for an additional 5 minutes.
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