Belizean Tropical Delight: Red Curry Shrimp with Coconut Infused Rice
Transport yourself to the sun-kissed shores of Belize with this vibrant and flavorful dish that captures the essence of island life. Inspired by the renowned Sassy Shrimp Pot at the Maya Beach Hotel in Placencia, this recipe combines succulent tiger shrimp with a delightful medley of fresh tropical fruits including mango, pineapple, and plantains, all smothered in a fragrant red curry sauce. The rich coconut-infused rice serves as the perfect canvas for the dish, allowing the sweet, tart, and spicy flavors to dance harmoniously on your palate. Each bite is a celebration of Caribbean and Southeast Asian culinary traditions, making it an unforgettable dish that will leave you dreaming of your next adventure to Belize.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Tiger shrimp
20 (shelled)
Coconut milk
14 ounces (divided (7 ounces for marinating shrimp, 7 ounces for rice))
Large mango
1 (cubed)
Pineapple
2 cups (cubed)
Small plantains
4 (cubed)
Macadamia nut oil
2 tablespoons (for sautéing)
Fish sauce
1 teaspoon (to season sauce)
Red curry paste
1 tablespoon (to taste)
Fresh cilantro
1 cup (chopped, stems included)
White rice
1 cup (regularly prepared)
Water
1/2 cup (to cook rice)
Instructions
1
Begin by shelling the tiger shrimp and placing them in a bowl. Pour 7 ounces of coconut milk over them and marinate in the refrigerator for at least 30 minutes.
2
While the shrimp is marinating, prepare the coconut rice. In a saucepan, combine 1 cup of white rice with 1/2 cup of water and 7 ounces of coconut milk. Bring to a boil, then reduce the heat and cover to simmer until the rice is fully cooked and fluffy.
3
As the rice cooks, make the red curry sauce. In a separate saucepan, combine the remaining 14 ounces of coconut milk, 1 teaspoon of fish sauce, and 1 tablespoon of red curry paste over low heat. Stir gently until all ingredients are well combined and heated through.
4
Add 1 cup of chopped fresh cilantro (stems and all) into the sauce for added flavor. Allow the sauce to simmer for additional 5 minutes, then remove the cilantro before serving.
5
Dice the large mango, pineapple, and plantains into bite-sized pieces, setting them aside in a bowl.
6
In a large stainless steel sauté pan, heat 2 tablespoons of macadamia nut oil (or olive/peanut oil) until it starts to smoke.
7
Add the chopped fruits to the hot oil. Sauté, occasionally swirling the pan to prevent sticking, allowing the fruits to caramelize for about 5 minutes until they develop a golden-brown edge and their natural sweetness is enhanced.
8
Push the caramelized fruit to the edge of the pan and add the marinated shrimp along with their marinade to the center.
9
Cook the shrimp on one side until they turn pink and opaque, then mix the shrimp with the fruit carefully, scraping the bottom of the pan to deglaze.
10
Continue to cook until the shrimp are cooked through to your liking.
11
To serve, place a scoop of the coconut-infused rice in wide bowls, followed by the shrimp and fruit mixture. Drizzle the warm red curry sauce over the top.
12
For the complete Belizean experience, enjoy your meal with a refreshing Belikin beer and start planning your next visit to the captivating Maya Beach Hotel.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used in this dish is succulent tiger shrimp.
What inspired the Belizean Tropical Delight recipe?
This recipe was inspired by the famous Sassy Shrimp Pot served at the Maya Beach Hotel in Placencia, Belize.
How long should the tiger shrimp be marinated?
The tiger shrimp should be marinated in coconut milk for at least 30 minutes in the refrigerator.
What are the ingredients for the coconut-infused rice?
The rice is made using 1 cup of white rice, 1/2 cup of water, and 7 ounces of coconut milk.
Which fruits are included in this tropical dish?
The recipe features a medley of fresh mango, pineapple, and small plantains.
What type of oil is recommended for sautéing the fruit?
The recipe recommends macadamia nut oil, though olive or peanut oil can be used as substitutes.
How much red curry paste is required for the sauce?
You will need 1 tablespoon of red curry paste to create the fragrant sauce.
How is the cilantro prepared for the red curry sauce?
One cup of fresh cilantro, including the stems, is chopped and simmered in the sauce for 5 minutes, then removed before serving.
What is the purpose of sautéing the fruits before adding the shrimp?
Sautéing the fruits for about 5 minutes allows them to caramelize, developing golden-brown edges and enhancing their natural sweetness.
How much coconut milk is used in total for this recipe?
The recipe uses a total of 28 ounces of coconut milk: 7 for the marinade, 7 for the rice, and 14 for the sauce.
What gives the red curry sauce its savory depth?
The combination of red curry paste and 1 teaspoon of fish sauce provides the savory depth.
What is the best way to cook the shrimp?
Cook the shrimp in the center of the pan after pushing the fruit to the edges, using the marinade to help deglaze the pan until the shrimp are pink and opaque.
Is this recipe considered a fusion dish?
Yes, it is a fusion of Caribbean flavors like plantains and coconut with Southeast Asian traditions like red curry and fish sauce.
How do you serve the Belizean Tropical Delight?
Serve by placing a scoop of coconut rice in a wide bowl, topping it with the shrimp and fruit mixture, and drizzling the warm red curry sauce over everything.
What beverage is suggested to pair with this meal?
A refreshing Belikin beer is recommended for the complete Belizean experience.
Can I use frozen fruit for this recipe?
While fresh mango, pineapple, and plantains are specified for the best caramelization, frozen versions could be used if fresh is unavailable.
Should the cilantro stems be discarded during prep?
No, the recipe specifically instructs to use the stems along with the leaves for added flavor in the sauce.
How many plantains are needed?
The recipe calls for 4 small plantains, cubed.
What type of rice should I use?
The recipe calls for 1 cup of standard white rice.
At what temperature should the oil be when adding the fruit?
The oil should be heated until it just starts to smoke before adding the chopped fruits.
Does the shrimp marinade get thrown away?
No, the shrimp and their coconut milk marinade are added to the sauté pan together to help cook the dish.
How long does the red curry sauce need to simmer?
The sauce should simmer for at least 5 minutes once the cilantro is added.
What is the texture of the rice?
The rice should be fully cooked and fluffy, infused with the richness of coconut milk.
How many tiger shrimp are used in the recipe?
The recipe uses 20 tiger shrimp.
What is the first step in preparing the shrimp?
The first step is to shell the tiger shrimp and place them in a bowl with coconut milk.
How do you prepare the mango?
The large mango should be cubed into bite-sized pieces.
Is the red curry sauce spicy?
The red curry paste provides a spicy kick, but it is balanced by the sweetness of the fruit and the creaminess of the coconut milk.
Can I substitute the tiger shrimp?
While tiger shrimp are traditional for this dish, other large varieties of shrimp can be used as a substitute.
What part of Belize is the Maya Beach Hotel located in?
The Maya Beach Hotel is located in Placencia, Belize.
Why is fish sauce used in the curry?
Fish sauce is used as a seasoning to provide an essential umami element to the red curry sauce.