Red Carry Shrimp Rundown Recipe

Marinate shrimp

Rinse and pat the shrimp dry with paper towels. In a bowl combine shrimp, lime juice, 1 tsp salt, and 1 tsp black pepper. Toss to coat and let rest in the refrigerator for 10–15 minutes while you prepare the sauce. Do not over-marinate (acid will start to cook the shrimp).

Sauté aromatics

Heat a large skillet or wide saucepan over medium-high heat. Add vegetable oil and butter. When butter melts and foams, add the chopped onion and sauté 4–5 minutes until softened and translucent.

Add the sliced red bell pepper and continue to cook 2–3 minutes until slightly softened.

Stir in the minced garlic and ginger and the whole scotch bonnet or seeded chopped pepper (if using); cook 1–2 minutes until fragrant, stirring constantly to avoid burning. Keep the pepper whole if you want flavor without too much heat; pierce later to release heat if desired.

Build the curry base

Reduce heat to medium. Add the tomato paste and cook, stirring, 2 minutes to caramelize slightly and remove raw edge. Add the chopped or crushed tomato and stir to combine.

Sprinkle in the red curry powder, turmeric and paprika. Stir well to coat the aromatics and toast the spices about 1 minute to bloom their flavor.

Add brown sugar, worcestershire sauce, and optional hot sauce. Stir and cook 1 minute to incorporate.

Finish the sauce

Pour in the coconut milk and 1/2 cup water or stock, stir to combine and bring to a gentle simmer. Scrape up any browned bits from the bottom of the pan. Taste the sauce and adjust salt; simmer gently for 8–10 minutes to reduce slightly and thicken. If you used a whole scotch bonnet and want less heat, remove it now.

Squeeze the juice of the extra lime into the sauce and stir.

Finish shrimp in sauce

Bring the sauce to a gentle simmer. Add the marinated shrimp in a single layer, stirring gently so each shrimp is coated. Cook 3–4 minutes, turning once, until shrimp turn pink and just opaque. Do not overcook—shrimp will become rubbery if left too long.

Taste and adjust seasoning with additional salt, pepper and hot sauce if desired.

Garnish and serve

Turn off the heat and sprinkle chopped cilantro and sliced green onions over the shrimp rundown. Let rest 1–2 minutes to meld flavors. Serve hot over steamed rice or with fried bakes, toasted bread or dumplings. Offer lime wedges alongside.