Categorized |Fish

Mouth watering curry shrimp with some heat.

When you think Caribbean cuisine you automatically think heat. But as with any dish you’re preparing, you have control over how much heat you’d like to experience. Personally I like things fiery hot, but there are times when you don’t get the true flavor of the dish because it’s overwhelmed by the heat factor. Here’s a very quick recipe that I’ve tested (not perfected yet) for curry shrimp.

You’ll need..

2 lbs fresh shrimps (these days you can find shrimp that’s already peeled and deveined)
1.25 fl oz oil
2 onions, chopped
1/4 of a scotch bonnet or habanero pepper finely chopped up (remember this is how you control the heat)
2 cloves garlic, chopped
2 tablespoons curry powder
1 tomato, chopped
1/2 sweet pepper chopped
1/4 teaspoon salt
black pepper
1 1/2 cups water

Peel and devein shrimp if necessary. Heat oil. Add the curry powder and continue to fry for two minutes (as my mom would say.. “let the curry fry-down a bit”). Then add the tomatoes, sweet peppers, salt, pepper and other seasonings. Add water. Bring to a boil then reduce. Add shrimp. Heat and simmer for 10 minutes or until shrimp is cooked. Keep an eye on the shrimp so as not to overcook (depending on the size of shrimp you purchased).


a. I highly recommend that you try to get Raja Jahan Special Madras Curry powder. It’s a unique blend of spices that make up a dry curry powder with a hint of Caribbean flavor, since it’s made in Trinidad and Tobago.

b. You can cut back on the amount of water and add some coconut cream to add a delightful twist to the curry sauce.


BTW, it’s curry shrimp and not shrimp curry as others may tend to call it. Be sure to leave me your comments, suggestions or your own recipe for curry shrimp.

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155 Responses to “Mouth watering curry shrimp with some heat.”

  1. Melanie Morrow says:

    Hello, this recipe sounds delicious ! Do I server it over rice ?

  2. Keisa Lee says:

    Hiya! I have been trying to contact the e mail on the web site to order your cook book and also on amazon, but with no luck that I had for buying it. If you are able would you pls or your staff reply back to me so I can get purchase it .
    Thank you kindly , wat to be trini gurl !!!! Lol

  3. Sharon says:

    Hey love ur recipe Chris. My mom use to make curry potatoes n shrimp. Divine. Keep up the good work.

  4. Robyn says:


  5. Carol MOREL says:

    good day to everyone, this type of curry shrimp is the best one , the only thing is, my sis mix the curry with a bit of water, when the oil is hot you put it in , stir until its grainy , and then you put in the shrimp hope that chris likes it this way also ? well bye and thanks to chris and his recipes, merci beaucoup

  6. S. P. Pizarras says:

    Love shrimps and i always cook it. This time i added a carribean seasoning for a change. Thanks…

  7. Michael Martel says:

    I’m new to your site but I must say I enjoy your recipes very much. My only pet peeve is why do you always use Water? cooking is about flavor and water has none…Why not try using a stock, Vegetable, chicken, or beef would surely add more flavor to any dish. As for the Curry Shrimp recipe I would sauté all vegetables & Pepper in oil to render all their flavors, then add the Curry powder and cook for a good 5 min. Then add 1/2 coconut milk 1/2 stock(3/4C & 3/4C) and let reduce than add the Shrimp last as they will cook in no time….Great Recipe…..

    • admin says:

      stock would change the taste (alter) and it would not retain it’s “Traditional” appeal. in the Caribbean, traditionally we don’t use stock.

  8. Floretta Treasure says:

    I have always wanted to cook shrimp this I am cooking today thank you Chris

  9. Maryallsopp says:

    Chris,the way I normally cook my shrimp curry is I saute’the garlic and onion first almost. Getting the garlic brown,not not burnt,then I add the indi madras curry powder.I let the curry powder cook out it’s raw state.I add one chopped tomato green pepper chopped and snow you add a little stock. Cook for 15 minutes.let thre spices marry inclusive of cumin, garam masala habernero pepper ,coriander seeds(3seeds).add shrimp. Cook for 7 you mentioned the shrimps get hard if cooked too long a time..this is the way I was shown by my mother when I was living in Guyana.Chris give this recipe a glance.I will try yours you soon and thank you very much for this great wishes,maria

  10. Letizia says:

    Hi Chris, I will be hosting a dinner party in december, and I always pick a theme. My theme is Caribbean, I am so glad I joined this site, all the recipes look delicious, and we like spicy, so they are right perfect for me. My only problem is picking a few recipes to make a dinner, I was wondering what suggestions you might have for me.


  11. Sharon says:

    Hey gr8 curry shrimp recipe. I can’t eat shrimp because I am allergic but my beau loves it. Thanks and keep up your gr8 work.

  12. Sheila says:

    This recipe is very good. But because I like heat, I added half a habernaro pepper, doubled the salt, lots of black pepper, and used 1 cup of coconut milk and 1/2 cup water. Next time I might use all coconut milk and no water. Thanks for a tasty dish!

  13. Andy says:

    Unfortunately, this type of curry powder is very hard to find here in Massachusetts.

  14. peter says:

    very good in sitting and delicious in mouth


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