2 pounds, peeled , deveined raw shrimp

1 pound jumbo lump crab meat

1/2 cup of cilantro

1 stalk lemon grass (only the inner stalk)

3 stalks green onions

1 knob of ginger

3 Thai chilies

3 cloves of garlic, crushed

2 shallots. finely chopped

2 tomatoes, cubed small

1 teaspoon salt

1 teaspoon black pepper

3 tablespoons coconut oil

2 tablespoons curry powder

1 tablespoon tomato paste

2 cups coconut milk

1 cup of chicken broth , plus 2 tablespoons

1 habanero (OPTIONAL)

1/4 cup of cilantro, chopped (for garnishing)


To a food processor, add the lemon grass, green onions, the 1/2 cup of cilantro, chilies and ginger. Chop into small pieces.

Season the shrimp with 2 tablespoons of the green seasoning and 1/2 teaspoon of salt and black pepper. Marinate for 30 minutes.

Heat a heavy bottom skillet. Add the coconut oil and once its shimmering, start frying the shrimp in a single layer. Turning it as soon as it starts to curl, about 20 seconds per side.

Remove from the oil and continue frying until all the shrimp has been fried.

Set aside.

Add a tablespoon of coconut oil back into the same skillet. Add the shallots and garlic. Fry until fragrant.

Add the curry powder and 2 tablespoons of chicken broth. Fry for 2-3 minutes. Add in 2 more tablespoons of the green seasoning and the tomato paste.

Mix really well, allowing the tomato paste to cook.

Add the chopped tomatoes and season with remaining salt and black pepper.

Add the coconut milk and chicken broth. Stir. Add the habanero whole and place a tight lid over it.

Let this simmer for 15 minutes. The sauce would have reduced.

Add in the crab meat, being careful to leave it in chunks. Add the cooked shrimp.

Cook the shrimp until it is just heated through. Garnish with Cilantro.

Server with rice!

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coconut curried shrimp





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