Soufrière Coconut Curry Shrimp & Roasted Breadfruit – Authentic Saint Lucia Recipe

Beneath the Pitons: plump shrimp simmered in a velvety turmeric-and-coconut curry.

Country of Origin
🇱🇨 Saint Lucia (Caribbean, Americas)
Dietary Profile
pescatarian
Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Signature Staples
Wild coastal shrimp, Roasted breadfruit or potato cubes, Spinach, Madras curry powder, Coconut milk

Ingredients for Soufrière Coconut Curry Shrimp & Roasted Breadfruit (4 Servings)

  • 1.25 lbs (or 2.5 cups) wild coastal shrimp, prepped into bite-sized pieces
  • 1.5 cups roasted breadfruit or potato cubes, washed and trimmed
  • 1 cup spinach
  • 1 medium onion and 3 cloves garlic, finely minced with Madras curry powder
  • 1.5 tbsp traditional Saint Lucia seasoning (coconut milk, garlic, thyme, lime)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown wild coastal shrimp for 5 minutes.
  2. Add minced onion, garlic, Madras curry powder, and coconut milk, garlic, thyme, lime, stirring for 2 minutes until deeply aromatic.
  3. Add roasted breadfruit or potato cubes and pour in the braising liquid; bring to a lively simmer.
  4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
  5. Stir in spinach right before serving warm.

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