Jamaican Callaloo with Shrimp is a vibrant, flavorful dish that brings together tender callaloo greens and plump shrimp in a savory, aromatic sauté. This beloved Caribbean classic combines garlic, scallions, thyme, and a touch of heat for a simple yet soul-warming meal. It’s versatile enough to serve as a satisfying side or a main course over rice or dumplings. Ideal for quick weeknight dinners or island-style gatherings, this dish is effortlessly delicious and deeply rooted in Caribbean kitchens.
Ingredient Guide
- Callaloo (or young spinach or amaranth): Tender leafy green that becomes silky when cooked.
- Shrimp: Quick-cooking seafood that brings subtle sweetness and protein.
- Garlic and Onion (or scallion whites): Base aromatics that build flavor and fragrance.
- Scallions and Thyme: Fresh herbs that brighten the dish.
- Whole Scotch Bonnet Pepper: Infuses mild heat and fruity pepper flavor (remove before serving).
- Tomato (optional): Adds tang and a pop of color.
- Vegetable Oil: For sautéing ingredients and preventing sticking.
- Salt and Black Pepper: Seasonings to enhance the overall dish.
Shopping Made Easy
- Use fresh callaloo or substitute baby spinach or amaranth if not available.
- Opt for medium or large shrimp (peeled, deveined) for best texture and flavor.
- Adjust heat level by including or omitting the Scotch bonnet.
- Ensure fresh scallions and thyme—aromatics make a big flavor difference.
Cooking Notes from the Kitchen
- Wash greens thoroughly to remove grit between stalks.
- Add the Scotch bonnet whole to infuse gentle heat without overpowering spice.
- Cook shrimp last to prevent overcooking—just until they curl and become opaque.
- For a richer flavor, finish with a small pat of butter or a dash of coconut milk.
Can I make this vegan?
Yes, just don’t add the shrimp and sauté the greens longer until tender.
What can I serve with callaloo and shrimp?
It pairs beautifully with steamed rice, fried dumplings, boiled green bananas, or breadfruit.
What is callaloo?
Callaloo is a leafy green vegetable popular in Caribbean cuisine, similar to spinach or amaranth. It’s known for its slightly earthy flavor and tender texture when cooked.
When is callaloo in season?
Callaloo grows year-round in tropical climates, but it’s most abundant during the rainy seasons, typically spring and summer in the Caribbean.
How do I store and prepare callaloo?
Store fresh callaloo in a paper towel-lined plastic bag in the refrigerator for up to 3 days. Wash thoroughly, remove any tough stems, and chop before cooking.
Jamaican Callaloo With Shrimp
Ingredients
- 1 lb callaloo greens or substitute spinach/amaranth
- 1 lb shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 3 cloves garlic thinly sliced
- 1 onion or scallion whites, sliced
- 2 scallions chopped
- 3-4 sprigs fresh thyme
- 1 Scotch Bonnet peppers remove before serving
- salt to taste
- black pepper to taste
- 1 tomato chopped
Instructions
- Wash, trim, and chop the callaloo into ribbons. If using the stems, use only tender ones and scrape off some of the outer skin. Set aside.
- Thinly slice the garlic, and chop the onion, scallion, tomato, and Scotch bonnet pepper.
- Heat oil in a wide skillet over medium heat. Add onion, garlic, black pepper, and scallion. Reduce heat to low and sauté for 3–4 minutes.
- Stir in shrimp (if using precooked, rinse and squeeze out excess moisture). Cook for 3 minutes. For fresh shrimp, cook for 3 minutes, remove, and set aside; return them during the final few minutes of cooking.
- Increase heat to medium-high and add the callaloo, tomato, thyme, and Scotch bonnet. Stir to combine; the greens will wilt down.
- Add water and simmer uncovered for about 10–12 minutes or until callaloo reaches your desired tenderness.
- Taste and adjust salt as needed. Optional: Finish with a splash of lemon juice to balance the flavors. Stir to combine and cook off any excess liquid.
- Add reserved shrimp if using fresh. Stir in scallions. Serve hot.
