Ingredients
- •1.5 lbs jumbo shrimp, peeled and deveined
- •1 tsp kosher salt
- •½ tsp black pepper
- •For coconut curry:
- •1 tbsp coconut oil
- •1 large onion, diced
- •3 cloves garlic, minced
- •1 tbsp fresh ginger, grated
- •2 tbsp Caribbean curry powder
- •1 scotch bonnet pepper, whole
- •4 sprigs fresh thyme
- •1 can (14 oz) full-fat coconut milk
- •1 large tomato, diced
- •1 tsp allspice
- •1 tbsp fresh lime juice
- •For serving:
- •Steamed coconut rice or white rice
- •Fried ripe plantains
- •Fresh cilantro
- •Lime wedges
Instructions
Season shrimp with kosher salt and pepper.
Place shrimp in a vacuum-seal bag in a single layer.
Seal and preheat sous vide bath to 135°F (57°C).
Submerge and cook for 25–30 min until shrimp are snappy and pink throughout.
While shrimp cook, make the curry. Heat coconut oil in a saucepan over medium heat.
Add diced onion and cook 5 min until softened.
Add garlic, ginger, curry powder, and allspice. Stir 1 min until fragrant.
Add diced tomato, scotch bonnet (whole), and thyme sprigs.
Pour in coconut milk and stir to combine.
Simmer 15 min until the sauce thickens slightly and the flavors meld.
When shrimp are done, remove from bags.
Remove the scotch bonnet and thyme sprigs from the curry.
Add the sous vide shrimp to the curry and stir gently.
Simmer together for 2–3 min to marry flavors.
Finish with fresh lime juice and taste for salt.
Serve over coconut rice with fried plantains alongside.
Garnish with fresh cilantro and lime wedges.
Notes
- •Sous vide shrimp at 135°F stay snappy and firm — they won't turn rubbery in the hot curry
- •The whole scotch bonnet adds warmth without overwhelming heat; mince it if you want full fire
- •Caribbean curry powder is different from Indian — it's milder with more turmeric and allspice
- •Fried ripe plantains are the traditional accompaniment — the sweetness balances the heat