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Coconut Curry Shrimp in a pan

Coconut Curry Shrimp

Elvi's Kitchen, Ambergris Caye, Belize
This Coconut Curry Shrimp will blow your mind! It is a recipe from Elvi's Kitchen, a most amazing restaurant on the island of Ambergris Caye, Belize. If you love shrimp, this will become a favorite!!
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine Belizean
Servings 4 people


  • 1 lb shrimp peeled and deveined
  • salt to taste
  • 1 ts pepper freshly ground
  • 1/4 cup coconut oil
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 1/4 cup onion diced
  • 1/4 cup green bell pepper deseeded and diced
  • 1/2 cup tomatoes deseeded and diced
  • 6 cardamom pods crushed
  • 3 tbsp curry powder
  • 2 ts Tabasco habanero pepper sauce or use your favorite hot pepper sauce or omit if you prefer a milder curry
  • 2 cups seafood or chicken stock
  • 2 cups coconut milk
  • 2 tbsp cilantro chopped


  • Season shrimp with salt and pepper. Heat coconut oil in cast-iron pot or frying pan. Add garlic, ginger, onion, bell peppers and tomato. Cook until tender, about 5 minutes.
    garlic onion green pepper tomato
  • Add cardamom pods, curry powder and Tabasco (if using). Stir well. Add shrimp, saute for 5 minutes and set aside. Add stock and coconut milk to sautéed vegetables and reduce over medium heat for approximately 10 to 15 minutes.
    garlic onion green pepper tomato cardamom curry powder tabasco
  • Return shrimp to stock, add fresh cilantro and simmer for an additional 5 minutes.
    coconut curry shrimp in a cast iron pan


Serve this on a bed of freshly cooked white rice, and complement with some fried ripe plantains!  The original recipe calls for using 2 ts of creole pepper sauce, so you may use this instead.  However, for ease of preparation I opted to use Tabasco.  Either way, you will enjoy this amazing dish from Elvi's Kitchen!
Keyword coconut, Curry, Shrimp