Jamaican · beginner
Jamaican Coconut Rundown Shrimp With Scotch Bonnet And Scallions
Juicy shrimp gently simmered in a reduced, fragrant coconut cream broth infused with thyme, garlic, fresh tomatoes, and scallions.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pour full-fat coconut milk into a wide skillet or pan over medium-high heat and bring to a simmer.
- 02
Reduce heat to medium and cook coconut milk for 10 to 12 minutes, stirring occasionally, until it thickens and renders down into a rich, custard-like consistency.
- 03
Add garlic, chopped scallions, tomatoes, fresh thyme sprigs, and the whole pierced scotch bonnet pepper.
- 04
Simmer sauce for 5 minutes until vegetables soften and aroma deepens.
- 05
Season raw shrimp with a salt pinch and submerge into simmering coconut reduction. Cook shrimp for 3 to 4 minutes until pink and opaque throughout.
- 06
Remove whole scotch bonnet pepper and thyme sprigs, stir in fresh lime juice, and serve immediately hot.
A LITTLE KITCHEN KNOW-HOW
Coconut Rundown Reduction
Simmering rich coconut milk until reduced, thick, and shiny before finishing with fresh seafood and aromatics.
Notes from the kitchen
- Piercing the scotch bonnet whole allows heat and fruity pepper flavor to infuse without searing spice intensity.
- Reducing coconut milk properly until oil begins separating creates the iconic creamy base of traditional rundown.
- Original home-cooking adaptation inspired by Jamaican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.