Island Curry Shrimp from Pollo Tropical features succulent shrimp simmered in a vibrant coconut curry sauce infused with aromatic spices, served over a bed of fluffy yellow rice and garnished with fresh cilantro, delivering a flavorful and visually appealing tropical dish.
Equipments
- Saucepan
- Skillet or sauté pan
- Rice cooker or pot (for rice)
- Chef’s knife
- Cutting board
- Measuring spoons
- Measuring cups
- Mixing spoon or spatula
- Ladle
- Serving bowls/plates
Ingredients
- 1 lb (450g) shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 small onion
- 2 cloves garlic
- 1 tablespoon fresh ginger
- 1 bell pepper
- 1 cup coconut milk
- 1/2 cup chicken broth
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked yellow rice
- Fresh cilantro (for garnish)
When preparing the Island Curry Shrimp, ensure the shrimp is peeled and deveined for easy eating and optimal texture. Fresh ginger and garlic are key for authentic aromatic flavor, so avoid pre-minced options when possible. Adjust the cayenne pepper based on your heat preference, as it adds a subtle spicy kick but is optional. Use full-fat coconut milk to achieve the rich, creamy consistency that defines the curry sauce. This copycat recipe of Island Curry Shrimp from Pollo Tropical brings vibrant tropical flavors to your kitchen, making your meal both delicious and visually appealing.
Instructions
- Cook yellow rice in rice cooker or pot according to package instructions.
- Finely chop onion, garlic, and ginger on cutting board.
- Dice bell pepper.
- Heat vegetable oil in skillet or sauté pan over medium heat.
- Add chopped onion, garlic, and ginger; sauté until fragrant and translucent.
- Stir in diced bell pepper and cook until slightly softened.
- Sprinkle in curry powder, turmeric, paprika, allspice, and cayenne pepper; cook for 1 minute to toast spices.
- Pour in coconut milk and chicken broth; stir to combine.
- Add brown sugar, salt, and black pepper; mix well.
- Bring sauce to a gentle simmer.
- Add shrimp to the skillet and cook until pink and cooked through, about 3-4 minutes.
- Taste and adjust seasoning as needed.
- Fluff cooked yellow rice and portion into serving bowls or plates.
- Ladle curry shrimp and sauce over rice.
- Garnish with fresh cilantro.
- Serve immediately.
Substitution
This Island Curry Shrimp copycat from Pollo Tropical captures the essence of tropical flavors with shrimp cooked in a rich coconut curry infused with spices like turmeric, paprika, and allspice. You can substitute chicken broth with vegetable broth if you prefer a vegetarian option or lack chicken stock. Fresh ginger can be replaced with ground ginger, but use sparingly to avoid overpowering the dish. If yellow rice is unavailable, turmeric or saffron-infused basmati rice makes an excellent alternative. Adjust the cayenne pepper to match your heat tolerance, or omit it for a milder curry.
Tips
To achieve tender shrimp, avoid overcooking by simmering them just until they turn pink, typically 3-4 minutes. Make sure to toast the curry powder and spices briefly in the hot oil to unlock and intensify their flavors before adding liquids. When shredding ginger, finely mince it to distribute its aroma evenly throughout the sauce without overwhelming any one bite. Your yellow rice should be fluffy and fully cooked before serving to complement the rich and creamy coconut curry sauce.
Nutritions
Island Curry Shrimp from Pollo Tropical provides a rich source of lean protein from shrimp and healthy fats from coconut milk. The dish contains a variety of spices such as turmeric and curry powder, which are known for their anti-inflammatory properties. Yellow rice offers carbohydrates for energy, while fresh cilantro adds antioxidants and vitamins. Your meal combines essential nutrients for a balanced and flavorful tropical experience.
Storage
Store Island Curry Shrimp in an airtight container in the refrigerator for up to 2 days to maintain freshness and flavor. Separate the cooked yellow rice and curry shrimp to prevent sogginess when reheating. Reheat gently on the stovetop or microwave until heated through, stirring occasionally to ensure even warmth for your flavorful tropical meal.
Variation or Alternatives
You can substitute shrimp with firm white fish like cod or mahi-mahi for a milder flavor. For a creamier sauce, consider adding a splash of heavy cream or Greek yogurt after simmering the coconut curry. If you prefer more heat, increase cayenne pepper or add finely chopped fresh chili peppers during the saute step. To boost texture, toss in chopped pineapple or diced tomatoes just before serving.
Allergies
Island Curry Shrimp contains shellfish, a common allergen that can trigger severe reactions in sensitive individuals. Coconut milk is another ingredient that, while less common, may cause allergies in some people. If you have food allergies, ensure your dish is prepared to avoid cross-contamination, and consult with your server about ingredient details to keep your dining experience safe.
Why this recipe?
Island Curry Shrimp from Pollo Tropical is celebrated for its rich, flavorful blend of tender shrimp simmered in a vibrant, coconut-infused curry sauce. The dish balances a perfect mix of spices and sweetness, capturing the essence of Caribbean cuisine. Your taste buds will appreciate the fresh ingredients and authentic seasoning that make this menu item stand out. Attempting a copycat recipe allows you to recreate this exotic flavor profile at home, saving time while enjoying a restaurant-quality experience.