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Caribbean Sunshine "Coconut Curry" Shrimp

Caribbean Sunshine “Coconut Curry” Shrimp

Ingredients:

  • 2 Tablespoons Canola Oil or Vegetable Oil.
  • 2 lbs. Extra Large Shrimp peeled and deveined.
  • 4 ounces Caribbean Sunshine Curry Marinade.
  • 1 Sachet Caribbean Sunshine Coconut Milk Powder.
  • ½ Red Bell Pepper sliced.
  • 6 pods Snap Peas cut in half.
  • 1 Tablespoon Caribbean Sunshine Scotch Bonnet Pepper Sauce (optional).

Preparation:

  • Rub Caribbean Sunshine Curry Marinade onto Shrimp and place in a sealed container in refrigerator for at least two hours, overnight if possible.

Cooking Instructions: 

  • Heat Oil over medium heat in a large Frying Pan or Wok.
  • Add Red Bell Pepper and Snap Peas and sauté for about 2-3 minutes. If using Caribbean Sunshine Scotch Bonnet Pepper Sauce, add as well.
  • Mix Caribbean Sunshine Coconut Milk Powder with Water as instructed on the Sachet.
  • Add Caribbean Sunshine Coconut Milk and let simmer for 5-7 minutes.
  • Add Shrimp and let simmer for another 3-5 minutes or until Shrimp are properly cooked.

Serving Suggestions: 

Serve over White Rice or alone as a thick, hearty Soup. Sprinkle with Caribbean Sunshine Scotch Bonnet Pepper Sauce for an even more incredible flavor. Enjoy!

Options: The combination of Caribbean Sunshine Curry Powder and Caribbean Sunshine All Purpose Seasoning can be used as a substitute for the Caribbean Sunshine Curry Marinade.

Caribbean Sunshine Related Products: 

Curry Powder

Serves 4-6 People.

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