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   Wednesday, September 23, 2020 

Vote for your Country in the Battle of the Islands! Spicy Coconut Shrimp



Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4


  • 2 Tablespoons Grace Vegetable Oil
  • 2 Cloves garlic, finely chopped
  • 1 Tablespoon grace caribbean traditions curry powder
  • 2 Tablespoons grace jerk seasoning
  • 1 Pound shrimp, peeled and de-veined
  • 1 Ounce escallion, chopped
  • 1 Cup grace coconut milk
  • 1 Teaspoon cornstarch
  • 1⁄2 Cup water
  • 1⁄4 Cup red and yellow bell peppers, julienne
  • 2 Tablespoons Grace Hot Pepper Sauce


  1. Heat a large skillet, add GRACE VEGETABLE OIL and heat well . Add finely chopped garlic, sauté for a minute; add GRACE CARIBBEAN TRADITIONS CURRY POWDER and GRACE JERK SEASONING and stir well.

  2. Add de-veined shrimp and mix well; sauté for 3 minutes, until tails begin to curl and shrimp turn pink. Add chopped escallion, pour on GRACE COCONUT MILK and stir well.

  3. Dissolve the cornstarch in water and add to pot. Add julienne red and yellow bell peppers and stir. Sprinkle on GRACE HOT PEPPER SAUCE for added flavour and stir well.

  4. Serve hot!

How to de-vein shrimp: Use a small knife (manicure scissors are quite handy) with a point to slit the back side of the shrimp. As you slit the shells you will cut into the meat a bit exposing the vein. Use the tip of the knife to lift the vein, then grasp it with your fingers and discard.


Serve with hot steamed GRACE RICE and a chilled GRACE BLENDS of your choice.


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