📝 About This Recipe
Transport your senses to the shores of the West Indies with this vibrant, aromatic Curried Shrimp. This dish marries the deep, earthy warmth of Caribbean-style Madras curry powder with the silky sweetness of coconut milk and the bright kick of a Scotch bonnet pepper. It is a celebratory seafood masterpiece that balances heat, spice, and succulent textures in every spoonful.
🥗 Ingredients
The Shrimp and Marinade
- 1.5 pounds Large Shrimp (peeled and deveined, tail-on preferred)
- 1 tablespoon Green Seasoning (herb-based Caribbean marinade)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/2 teaspoon Salt and Black Pepper (to taste)
The Curry Base
- 3 tablespoons Caribbean Curry Powder (Madras style preferred)
- 2 tablespoons Coconut Oil (for authentic tropical flavor)
- 1 medium Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1 tablespoon Fresh Ginger (grated)
- 1 whole Scotch Bonnet Pepper (kept whole for flavor, or pierced for heat)
- 4 sprigs Fresh Thyme (stripped from stems)
- 4-5 pieces Pimento Berries (also known as allspice berries)
The Braising Liquid and Vegetables
- 1 can Full-Fat Coconut Milk (13.5 oz can)
- 1 medium Red Bell Pepper (sliced into thin strips)
- 1 medium Carrot (peeled and sliced into thin rounds)
- 3 pieces Scallions (chopped, white and green parts separated)
- 1/4 cup Fresh Cilantro (roughly chopped for garnish)
👨🍳 Instructions
-
1
In a medium bowl, toss the cleaned shrimp with the lime juice, green seasoning, salt, and pepper. Let marinate for 15 minutes while you prep the vegetables.
-
2
In a small bowl, mix the curry powder with 2 tablespoons of water to create a thick paste. This 'toasts' the spices without burning them.
-
3
Heat the coconut oil in a large skillet or heavy-bottomed pot over medium heat until shimmering.
-
4
Add the curry paste to the hot oil. Stir constantly for 1-2 minutes until the curry becomes fragrant and darkens slightly—this is called 'burning the curry' in the Caribbean.
-
5
Add the diced onions, white parts of the scallions, and carrots. Sauté for 3-4 minutes until the onions are translucent.
-
6
Stir in the minced garlic, grated ginger, thyme, and pimento berries. Cook for another 60 seconds until highly aromatic.
-
7
Pour in the coconut milk and add the whole Scotch bonnet pepper. Stir well to combine the curry base with the milk.
-
8
Bring the sauce to a gentle simmer. Reduce heat to low and let it thicken for about 5 minutes, allowing the flavors to meld.
-
9
Add the red bell pepper strips and the marinated shrimp to the pot. Ensure the shrimp are submerged in the liquid.
-
10
Simmer for 3-5 minutes, or just until the shrimp turn pink and opaque. Do not overcook, or they will become rubbery.
-
11
Taste the sauce and adjust salt if necessary. Remove the whole Scotch bonnet pepper and pimento berries before serving.
-
12
Garnish with the green parts of the scallions and fresh cilantro. Serve immediately while piping hot.
💡 Chef's Tips
Use a Caribbean-specific curry powder (like Chief or Lalah’s) for the most authentic flavor profile. If you want a milder dish, keep the Scotch bonnet whole; for intense heat, pierce the skin of the pepper before adding it to the sauce. Avoid overcooking the shrimp—they are finished the moment they form a 'C' shape; if they curl into an 'O', they are overdone. If the sauce is too thick, add a splash of chicken stock or water; if too thin, simmer for 2 more minutes before adding the shrimp. Always peel and devein your shrimp, but leave the tails on for a more beautiful presentation and extra flavor in the sauce.
🍽️ Serving Suggestions
Serve over a bed of fluffy Jamaican Rice and Peas to soak up all the golden gravy. Pair with buttery, warm Roti or Buss-Up-Shut bread for an authentic Trinidadian experience. Side with fried sweet plantains to provide a sugary contrast to the spicy curry. A crisp, cold Caribbean lager or a glass of Sorrel juice complements the spices perfectly. Include a simple cucumber and tomato salad on the side to provide a refreshing, cooling crunch.