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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Pat the shrimp dry and season with salt, black pepper, turmeric, and curry powder. Set aside for 10–15 minutes.
Heat the oil in a large heavy-bottomed pot over medium heat. Add the onion and sauté for 3–4 minutes until softened.
Add the garlic, curry powder, turmeric, cloves, and crushed cardamom. Stir constantly for 1–2 minutes to toast the spices and release their aromas.
Pour in the white wine and allow it to simmer for 2–3 minutes, scraping up anything stuck to the bottom.
Pour in the coconut milk and stock. Add the fresh thyme and Scotch bonnet if using. Bring to a gentle simmer and cook uncovered for 10–15 minutes, allowing the sauce to reduce slightly and the spices to infuse the coconut milk.
Add the seasoned shrimp to the sauce. Stir gently and cook for approximately 4–6 minutes, depending on the size of the shrimp, until they're just cooked through. Don't overcook them—the shrimp should be tender and juicy, not rubbery.
Remove the cloves, cardamom pods, thyme stems, and whole Scotch bonnet if used. Add lime juice and adjust the salt and black pepper. If needed, add a tiny amount of sugar to balance the acidity and spices. Finish with chopped parsley or cilantro and sliced scallions.
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For a deeper curry flavor, toast the curry powder and turmeric in the oil with the aromatics before adding the wine and coconut milk.
Keep the coconut milk at a gentle simmer rather than a hard boil so the sauce stays smooth and creamy.
Can I use frozen shrimp?
Yes, just make sure to thaw and pat them dry before seasoning.
Is there a substitute for Scotch bonnet pepper?
You can use a different hot pepper or omit it if you prefer less heat.
Can I make this dish ahead of time?
Yes, you can prepare the sauce ahead and add the shrimp just before serving.
What can I serve with this curry?
It pairs well with coconut rice, jasmine rice, rice & peas, roti, fried plantain, or steamed vegetables.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Chef Trap (Neil Matty) is a Caribbean-born professional chef with over 20 years of culinary experience. From leading kitchens across the Caribbean and internationally to working aboard cruise lines, Chef Trap has built his reputation around bold flavors, creativity, and unforgettable dining experiences. Now specializing in private dining and villa experiences, Chef Trap brings restaurant quality cuisine directly to his clients, combining Caribbean influence with international culinary techniques and a personal touch that makes every meal memorable.
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