guyanese shrimp curry Archives

Over the years I’ve shared a number of Curry Shrimp recipes with you and while the Masala Shrimp seems to be on everyone’s list of fav recipes, I get just as many emails about the Curry Crab with Lobster I most recently published. As mentioned in the video of this recipe, we are changing things up slightly from the traditional way some islands make Curry Shrimp in the Caribbean.

You’ll Need…

1 lb medium shrimp (peeled, deveined and washed)
1 lemon (juice)
2-3 tablespoon olive oil
1 medium onion (sliced)
8 cloves garlic (crushed)
1 heaping tablespoon Caribbean Green Seasoning
1/2 teaspoon black pepper
3-5 Bird’s Eye peppers (bird pepper)
1 teaspoon ground roasted cumin (geera)
1 teaspoon Ground Masala
2 tablespoon curry powder
3/4 teaspoon salt
1 1/2 cups water
1 medium tomato (diced)
3 medium potatoes (pre-boiled in salted water)
2 tablespoon chopped cilantro

Notes! If making this recipe gluten free, please go through the full list of ingredients to ensure they meet with your dietary requirements (especially the curry powder you use as some may contain fillers). May I recommend that you follow along with the video below as much more about the recipe is discussed there.

Prepare the shrimp. Peel, devein and wash with cool water and the juice of a lemon (lime or 1/4 cup of white vinegar will work as well).

Heat two tablespoons of olive oil (use your fav oil) on a medium flame, then add the onion, garlic and black pepper. Turn the heat to low to gently cook things.

Then add the peppers (use any, as many peppers as you like) and continue cooking for another 2 minutes on low.

It’s time to add the Green Seasoning, Cumin (geera) and Masala. Stir well, then in go the salt and curry powder. Visit your local Caribbean grocers for that best curry, roasted geera and masala.. online stores may stock them as well.

Continue cooking on the low heat for 4 minutes to help bloom the spices we added. Should it be dry you may add the extra tablespoon of oil we reserved.

Once things go darker and start clumping, you may add the water and turn the heat up so it comes to a boil. Add the diced tomato.

Cook on a rolling boil for 4-6 minutes, then add the preboiled (in salted water) potatoes to the pot and cook for 3 minutes so the potato absorbs the rich curry sauce we created.

After about 4-6 minutes (depending on how much of the sauce has reduced), it’s time to add the clean shrimp to the pot and stir well. As mentioned in the video, the goal is to NOT overcook the shrimp. With that in mind, taste and adjust the salt to your liking and cook for about a minute to 90 seconds, then turn off the stove.

Keep in mind that the residual heat will continue cooking the shrimp and will further thicken the sauce. Toss in the cilantro, cover the pot and allow it to sit for 2-3 minutes before serving.

Should your sauce or gravy be overly runny, you may crush a couple pieces of the potato and mix well. That will further thicken things.

Serve with rice, sada roti, buss up shut or dhalpuri!

How To Make Delicious Curry Shrimp At Home!

March 20, 2024February 16, 20242 Comments

The Ultimate Curry Shrimp is one of the most visited (used) recipes on the website ever since it was uploaded, and while it’s still very much relevant, I thought I’d share a version with some slight differences. Especially since I’m doing the ‘comfort food’ series on YouTube.

You’ll Need…

1 1/2 tablespoon olive oil
1 teaspoon cumin seeds (geera)
1 medium tomato (puree)
1 medium onion (puree)
6-8 cloves garlic (crushed)
1 teaspoon grated ginger
1 tablespoon Caribbean Green Seasoning
1 scotch bonnet pepper (cut in 1/4s)
1 1/2 tablespoon curry powder
3/4 tablespoon Anchar Masala
1 cup water
1 1/4 lb medium shrimp (peel / devein)
1/2 lime (juice)
1 tablespoon chopped parsley

Notes! May I suggest you follow along with the video below as much more about the recipe is discussed there. Especially why I used puree tomato and onion and why I didn’t finish with Shado Beni (culantro) or Cilantro (coriander). If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your gluten free requirements.

In a wide saucepan, heat the oil on a medium flame, add the cumin (geera) seeds and cook for 2-3 minutes before adding the pureed onion and tomato combo. If you don’t have a blender or magic bullet, you can chop both as fine as you can get them.

After about 3 minutes add the ginger, garlic, Caribbean Green Seasoning and Scotch Bonnet Pepper and stir well. No need for the hot pepper if you don’t want the curry shrimp spicy. However I did discuss the heat level and why I used a green Scotch Bonnet (not fully mature).

Stir well, then add the curry powder and anchar masala (use ground roasted cumin if you cannot source the anchar masala). Turn the heat down after another good stir and cook on med/low for 5 minutes.

After the spices which make up the curry powder has had time to bloom, add the water and turn the heat back up to medium. Bring to a boil and reduce by about 1/2.

It will take between 4-5 minutes. Peel and devein the shrimp (I left the tails on – optional) and wash with the juice of the lime (or lemon) and cool water. Add the shrimp and salt. Cook for about 3-4 minutes as we don’t want to end up with rubbery curry shrimp from over-cooking.

Taste and adjust the salt, top with fresh ground black pepper and parsley and shut off the stove.

You just mastered the art of cooking Excellent Curry Shrimp as done in the Caribbean, especially Trinidad and Tobago. ENJOY!

Seafood

5 Tips To Cooking Perfect Curry Shrimp.

May 28, 2025June 12, 20174 Comments

I had a recent request via Instagram asking for tips on cooking curry shrimp. According to the person who contacted me, they encounter over-cooked and bland shrimp every time they give it a go in the kitchen. It got to the point where they’ve now given up on ever cooking curry shrimp again. I can assure you that if you also encounter this problem, you’re not alone. Experience also tells me that even many of the West Indian restaurants also get it wrong the majority of time.

My 5 tips for perfecting curry shrimp.

You’ll Need…

1 lb shrimp (clean + deveined)
1/4 scotch bonnet pepper (diced)
2 scallions
1/2 teaspoon cumin seeds
1 small onion (diced)
1 1/2 tablespoon curry powder
1 tablespoon veg oil (see tip below)
1/2 medium tomato (diced)
5 sprigs thyme
1 tablespoon cilantro (chopped)
1/4 teaspoon salt (adjust)
1/4 teaspoon black pepper
3 cloves garlic (diced)

Place the cleaned shrimp in a bowl and get ready to season/marinate. TIP 1. Do NOT marinate more than 10 minutes. Season with the 1/4 the curry powder, tomato, scotch bonnet pepper, scallions, salt, black pepper and thyme. Mix well and marinate for no more than 10 minutes or you’ll risk it starting to cook prematurely.

Heat a non stick pan on a med/high flame and go in with the veg oil. TIP 2 .. by using a non stick pan we’ll considerably reduce the amount of veg oil we use in cooking this curry. Turn the heat down to low and go in with the diced onion, 2 minutes later go in with the diced garlic (cook for 30 seconds). With your heat still on low it’s now time to add the cumin seeds, cook for 2 minutes then add the curry powder to the pan. TIP 3. Cook the curry powder on low for about 3-5 minutes. This will cook out any raw curry taste and allow the spices which makes up the curry blend to bloom (most flavor).

Turn the heat back up to med/high and add the seasoned shrimp to the pan and mix well. Basically you want to coat each shrimp with that lovely curry base we created. TIP 4.. cook on a relatively high heat.

Do NOT cover the pan/pot! TIP 5.. if you were to cover the pan the shrimp will spring a lot of liquid which will take long to burn off. The goal is to cook the shrimp (remember we already have that flavor-packed base) very quickly so they are plump and juicy when we’re done. I usually cook the shrimp at this point for 3-5 minutes, depending on the size.

Turn off the heat, move the pan off the burner and top with the chopped cilantro. Should you want a bit of gravy with this curry shrimp you can remove the shrimp after 3 minutes, add 1/2 cup of water or coconut milk.. bring to a boil and cook for a couple minutes. When you have a desired thickness to your sauce, you can add back the shrimp and warm through. Don’t over-cook please. Adjust the salt accordingly.

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Seafood

Fry-Dry Curry Shrimp A Family Classic.

December 20, 2016September 28, 20165 Comments

This is definitely one of those dishes that takes me back to my childhood. Seafood was our mortal enemy (with the exception of fried King Fish) of ours when we were kids, however this fried dried curry shrimp was something we always requested from mom. Normally served with hot-out-the oven coconut bake. Unlike traditional curry shrimp where you’d normally have a gravy or sauce and sometimes you’d find pieces of potato in the mix, this curry shrimp is all about that rich and intense curry flavor.

You’ll Need…

1 lb small/med shrimp
3/4 teaspoon salt
2 hot peppers (any you like)
1/4 teaspoon black pepper
1 tomato diced-fine
1 scallion diced -fine
1 tablespoon Caribbean Green Seasoning
2-3 tablespoon veg oil
3 cloves garlic
1/4 teaspoon cumin seeds (geera)
2 tablespoon curry powder
2 tablespoon chopped cilantro

Note: It seems that I forgot to take pics of the actual cooking process as I normally do. However you’ll manage with the written instructions and directly below you’ll have access to the full demo video. IMPORTANT! If doing this recipe gluten free, do go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the curry powder which may contain flour as a filler.

Peel, devein and wash the shrimp – drain dry. Then season with the salt, black pepper, scallion, tomato, hot pepper of your choice (this curry is usually spicy – but you can leave out the peppers if you wish) and Caribbean Green seasoning. Allow it to marinate for about 10 minutes.

Heat the oil on a medium flame in a heavy pot, then add the diced garlic and turn the heat down to as low as it can go. We don’t want to burn the garlic. After a minute add the curry powder (I used a Madras blend out of the Caribbean) as well as the cumin seeds. Heat still on low – we’re trying to bring out the flavors of the spices which makes up the curry blend.

It will go a bit grainy and darker. After about 3-4 minutes, it’s time to crank up the heat to med/high and start adding the marinated shrimp. Yes, add everything from the bowl and keep mixing as to pick up all that curry goodness from the bottom of the pot.

We’re using a heavy pot as we want to heat to be evenly distributed so we can cook the shrimp quickly before it’s overcooked and goes rubbery. Do NOT cover the pot and DON’T walk away as we don’t want it to stick and burn. Mix well and after about 4-6 minutes you’ll have a delightful fry-dry curry shrimp. As you turn off the stove toss in the chopped cilantro (typically Shado Beni would be used) and mix well Feel free to use a non-stick pot if you’re worried about the amount of vegetable oil used or if you’re worried about it possibly burning on the high heat.

Besides being and excellent side dish, I love these curry shrimp on sandwiches. As mentioned above, mom would make thick coconut bake and we would line up in the kitchen for a sandwich stuffed with these shrimp. She did use smaller shrimp though.

guyanese shrimp curry

Delicious Curry Shrimp with Potato – Easy to Make at Home.

How To Make Delicious Curry Shrimp At Home!

5 Tips To Cooking Perfect Curry Shrimp.

Fry-Dry Curry Shrimp A Family Classic.

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