CHILI COCONUT SHRIMP ft Ta’zyah & Duanne O’Connor



15 – 20 large shrimp, peeled and deveined

Salt and black pepper

1 large onion, diced

5 – 7 medium tomatoes, diced

3 – 4 garlic cloves, minced

1 large sweet pepper, chopped

1 tsp chili powder

1 tsp paprika

1 tsp all purpose seasoning

2 tbsp tomato paste

1 bunch kale, stems removed and leaves chopped

1 tbsp green seasoning

2 – 3 shadon beni leaves, chopped

  tbsp chopped fresh parsley

1 1/2 cups coconut milk

2 – 3 tbsp oil


  1. Season the shrimp with salt and black pepper. Set aside for just about half hour.
  2. Heat 1 – 2 tbsp oil in a large saucepan over medium high heat. Add the shrimp and cook for 1 – 2 minutes per side, just until cooked. Remove from the pan and set aside.
  3. Add the remaining oil to the pan and heat. Add the onions; cook until translucent, approx. 1 – 2 minutes.
  4. Add the sweet peppers and cook for another minute. Add the tomatoes and mix into the onions. Season with a little salt and black pepper. Add the garlic, green seasoning, paprika, all purpose seasoning, tomato paste and mix well. At this point the mixture may begin to stick: add a little water to loosen.
  5. Add the kale and stir into the seasoned tomatoes. When the kale begins to wilt, stir in the coconut milk. Cook for a few more minutes. Stir in the fresh shadon beni and parsley.
  6. Add the cooked shrimp back to the sauce along with any extra liquid. Let heat through. Taste and adjust seasoning if necessary. Serve with jasmine rice.