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Jamaican Shrimp Rundown

Jamaican Shrimp Rundown

This jamaican-inspired shrimp rundown simmers sweet shrimp in a rich coconut sauce with tomato, thyme, scallions, and scotch bonnet chile. Serve it over steamed rice or with boiled green bananas for a comforting caribbean dinner.

Prep: 20 min · Cook: 25 min · Total: 45 min · Serves: 4

Ingredients

  • 0.5 tsp black pepper (freshly ground)
  • 1 each scotch bonnet chile (left whole and pierced once)
  • 0.5 cup water
  • 1.5 lb large shrimp (peeled and deveined)
  • 0.5 cup unsalted seafood stock
  • 0.25 tsp ground allspice
  • 1 cup tomato (diced)
  • 1 tbsp coconut oil
  • 1 cup red bell pepper (thinly sliced)
  • 3 cloves garlic (minced)
  • 0.25 cup fresh cilantro (chopped)
  • 1 tbsp fresh ginger (grated)
  • 4 each fresh thyme sprigs
  • 1 cup yellow onion (thinly sliced)
  • 4 each scallions (thinly sliced, white and green parts separated)
  • 2 tbsp fresh lime juice
  • 1 tsp kosher salt (divided)
  • 1.5 cups full-fat coconut milk (well shaken)

Instructions

  1. Place the peeled and deveined shrimp in a medium bowl, add 2 tbsp fresh lime juice, 0.5 tsp kosher salt, and 0.5 tsp black pepper, and toss with tongs for 30 seconds until evenly coated; keep the raw shrimp separate from ready-to-eat foods, then wash your hands, cutting board, and any surfaces that touched the shrimp.
  2. Set a 12-inch deep skillet or wide sauté pan over medium heat, add 1 tbsp coconut oil, and heat for about 1 minute until the oil is melted and shimmering but not smoking.
  3. Add 1 cup thinly sliced yellow onion, 1 cup thinly sliced red bell pepper, and the sliced white parts of 4 scallions to the skillet, then cook over medium heat for 5-6 minutes, stirring often with a wooden spoon, until the vegetables soften and the onion edges look translucent.
  4. Add 3 minced garlic cloves, 1 tbsp grated fresh ginger, 1 pierced whole Scotch bonnet chile, 4 fresh thyme sprigs, and 0.25 tsp ground allspice to the skillet, then stir over medium heat for 45-60 seconds until the garlic smells fragrant and the spices bloom without browning.
  5. Stir in 1 cup diced tomato and the remaining 0.5 tsp kosher salt, then cook over medium heat for 3-4 minutes, scraping the bottom of the skillet, until the tomato releases its juices and begins to collapse.
  6. Pour in 1.5 cups well-shaken full-fat coconut milk, 0.5 cup water, and 0.5 cup unsalted seafood stock, then stir with a wooden spoon until the sauce is smooth and the browned bits on the bottom of the pan are loosened.
  7. Increase the heat to medium-high and bring the coconut sauce to a gentle boil, about 3 minutes, then reduce the heat to medium-low so the sauce maintains a steady simmer with small bubbles around the edges.
  8. Simmer the sauce uncovered in the 12-inch skillet for 10-12 minutes, stirring every few minutes, until it thickens enough to lightly coat the back of a spoon and the Scotch bonnet has perfumed the sauce; remove the whole chile earlier if you prefer a milder dish.
  9. Lower the heat to medium-low, add the marinated shrimp and any lime juices from the bowl to the simmering sauce, and spread the shrimp into an even layer with tongs so they cook at the same rate.
  10. Cook the shrimp in the coconut sauce for 3-5 minutes, turning once with tongs, until the shrimp are pink, curled into loose C shapes, opaque through the center, and register 145°F (63°C) on an instant-read thermometer inserted into the thickest shrimp.
  11. Turn off the heat, discard the thyme sprigs and the Scotch bonnet chile, and let the shrimp rundown stand in the hot skillet for 2 minutes so the sauce settles and the shrimp finish gently without overcooking.
  12. Stir in the sliced green parts of the scallions and 0.25 cup chopped fresh cilantro, then taste the sauce with a clean spoon and adjust only if needed before spooning the shrimp and coconut sauce into shallow bowls.

Nutrition (per serving)

  • Calories: 421
  • Protein: 39 g
  • Fat: 25 g
  • Carbohydrates: 15 g
  • Fiber: 3 g
  • Sugar: 6 g
  • Sodium: 878 mg

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