I finally got around to growing bitter melon (Carilie) successfully this past summer—an ingredient I’ve shied away from since childhood. But in this Caribbean Shrimp and Carilie (Bitter Melon) Stir-Fry, the vibrant heat of scotch bonnet and savory shrimp turn its bitterness into something deliciously addictive. Cooking this dish in chilly Canada brought the taste of the islands right into my backyard.
The shrimp and spices complement the mellowed melon, softened with water on medium-low heat until just tender. This dish is a quick one-pan stir-fry packed with bold Caribbean flavors, featuring the unique bitterness of carilie balanced by sweet shrimp, fragrant green seasoning, and a splash of heat. It’s a gardener’s delight and a nostalgic nod to Caribbean heritage.
Ingredient Guide
- Bitter Melon (Carilie): Ridged green gourd with robust bitterness: it’s the centerpiece of the dish.
- Shrimp: Brings tender seafood sweetness and protein.
- Caribbean Green Seasoning: Flavorful herb and spice blend adds authentic island zest.
- Curry Powder: Infuses warm, earthy notes.
- Black Pepper: Balances with mild heat.
- Veg Oil: Used for searing shrimp and cooking melon.
- Bird’s Eye Peppers: Adds fiery heat; adjust to taste.
- Garlic: Provides aromatic depth.
- Ginger: Adds fresh, spicy dimension.
- Water: Helps soften the melon gently.
- Brown Sugar: Adds a touch of sweetness to balance bitterness.
- Salt: Enhances all flavors.
Shopping Made Easy
- Bitter melon (Carilie) is available at Caribbean or Asian markets. Choose firm, unblemished fruit.
- Caribbean green seasoning and curry powder can be found in the spice aisle or international foods section.
- Bird’s eye peppers are in produce. Wear gloves when handling.
Cooking Notes from the Kitchen
- Pat shrimp dry before seasoning to ensure a good sear.
- Sauté peppers, garlic, and ginger on low to avoid burning.
- Cook bitter melon with water on medium-low for about 10 minutes for a tender-yet-crisp texture.
- Adjust cooking time if you prefer firmer melon.
What is bitter melon?
Bitter melon, also known as carilie in the Caribbean, is a tropical vine fruit with a ridged green skin and intensely bitter taste. It’s used in many Asian and Caribbean dishes and is prized for its health benefits and unique flavor.
How bitter will Carilie be?
The bitterness remains but is softened—slicing, salting, and gently simmering mellows it without losing character.
Can I skip the shrimp?
Yes. Use firm tofu or sliced mushrooms for a vegetarian version. Adjust seasoning accordingly.
Is this gluten-free?
Yes. Just make sure your curry powder and green seasoning are gluten-free.
Caribbean Shrimp and Carilie (Bitter Melon) Stir-Fry
Ingredients
- 3 bitter melons Carilie
- 1/3 pound shrimp peeled, deveined
- 1 teaspoon curry powder
- 1 teaspoon Caribbean Green Seasoning
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil divided
- 1-5 Bird’s Eye peppers sliced
- 3 cloves garlic smashed
- 1 thumb-sized piece ginger sliced thin
- 2-3 tablespoons water
- 1 teaspoon brown sugar
- 1/2 teaspoon salt adjust to taste
Instructions
- Pat the shrimp dry, then season with Caribbean green seasoning, curry powder, and black pepper.
- Mix and set aside to marinate.
- Make about 4 incisions on each of the Bird’s eye peppers without cutting through.
- Slice the bitter melon in half and using a spoon scrape the insides out.
- Heat half the vegetable oil in a wok over medium heat. Stir-fry the shrimp for about 1 minute until pink, then remove and set aside.
- Add remaining oil on low heat. Sauté bird’s eye peppers for 2 minutes, then add garlic and ginger; cook for 30 seconds.
- Raise heat to medium-low. Add the sliced bitter melon, salt, and water. Stir well to coat.
- Cover and cook for 10 minutes or until the melon is tender.
- Return shrimp to the wok and add brown sugar. Cook for 1 more minute.
- Taste and adjust seasoning before serving.
