Ingredients

Method

1. 1. Sauté aromatics and build the base Heat 3 tbsp oil in a large skillet over medium-high heat. Once shimmering, add minced garlic and diced onion, stirring frequently for 2 to 3 minutes until softened and fragrant. The garlic should be pale gold, not brown.

   Watch for: Garlic should smell sweet and cooked, onion should be translucent at the edges

   Tip: Don't skip this step; it mellows the raw garlic flavor and gives the sauce a deeper foundation.

2. 2. Add minced Scotch bonnet and toast briefly Stir in the minced Scotch bonnet peppers, coating them in the oil. Cook for 1 to 2 minutes, stirring constantly. The heat will bloom and release into the oil. Do not let the peppers char; you're waking up their flavor, not burning them.

   Watch for: The mixture will smell intensely spicy and fragrant; you should see a slight darkening of the peppers

   Tip: Wash your hands well after handling Scotch bonnets, and avoid touching your face. The oils are potent.

3. 3. Deglaze with coconut milk and stock Pour in the coconut milk and fish stock, stirring well to scrape up any browned bits on the pan bottom. Bring the liquid to a gentle simmer over medium heat. Simmer uncovered for 3 to 4 minutes to meld the flavors. The sauce should reduce slightly and smell rich and coconut-forward.

   Watch for: Liquid should bubble slowly at the edges; coconut fat will begin to separate slightly on the surface

   Tip: Coconut milk can break if the heat is too high; keep the simmer gentle and consistent.

4. 4. Add shrimp and cook until opaque Add the shrimp to the simmering sauce in a single layer if possible. Stir gently to coat each shrimp. Cook for 3 to 4 minutes, stirring occasionally, until the shrimp turn from gray to bright pink and feel firm when pressed with a fork. Overcooked shrimp will be rubbery; watch for the color change as your primary cue.

   Watch for: Shrimp will curl slightly and turn solid pink throughout; flesh should be opaque when you cut into the thickest one

   Tip: If your skillet is crowded, cook the shrimp in two batches to avoid steaming.

5. 5. Season and finish with lime Remove from heat. Squeeze in the lime juice and add salt and black pepper to taste. Stir well. Taste the sauce on a small spoon: it should be hot, creamy, and bright with citrus, with heat building rather than dominating immediately.

   Watch for: The sauce will lighten slightly as lime juice is incorporated; a single bite should bring warmth and coconut, followed by building heat

   Tip: Lime juice is essential here—it cuts the coconut richness and prevents the sauce from feeling heavy.

6. 6. Plate and garnish Divide the shrimp and sauce among four bowls or plates. Scatter fresh cilantro over each serving and serve with lime wedges on the side for extra brightness. Serve over white rice or with warm flatbread to cool the heat between bites.