Here’s another recipe to add to the “Ultimate” series I’ve been sharing from time to time with you. Curry shrimp is one of those simple dishes to make, but it’s very easy to overcook it and end up with shrimp the texture of leather. In this curry shrimp recipe I’ll show you how to have perfectly cooked shrimp that’s very attractive and full of that unique flavor from the way we cook curry in the Caribbean. Enjoyed with rice, roti or any which way you partner your curry dishes, this curry shrimp will definitely excite your taste buds and make an impression on family and friends.
You’ll Need….
1 lb shrimp (peeled deveined)
1 heaping tablespoon Madras blend curry powder (I like using a Caribbean variety)
2 scallions
1/2 habanero pepper (as much as you like)
1 medium tomato
1 medium onion
3 cloves garlic
1 tablespoon chopped cilantro
1 teaspoon thyme
3/4 teaspoon salt
2 tablespoon vegetable oil
1/4 bell pepper (sweet pepper)
4 tablespoon water for cooking the curry
1/4 teaspoon black pepper
* you’ll also need a couple tablespoon of lime or lemon juice to wash the cleaned shrimp.
Note: If you have the Caribbean style green seasoning mix, use a teaspoon instead of the thyme and cilantro. If you can source fresh shado beni, that would be ideal instead of the cilantro. Bell pepper is something new to this recipe but I like the added flavor, texture and overall look it brings to this dish. I like using a Caribbean style curry powder as I find it to be unique in it’s depth and flavor.
The first thing you need to do (if it’s not already done as some groceries sell already cleaned and deveined shrimp) is to remove the outer shell of the shrimp and devein them. Then squeeze the lime or lemon juice over it, give it a good stir, then rinse with cool water. Drain and get ready to season so it can marinate for a bit.
Chop the scallion, cilantro, onion, peppers, tomato and garlic… I like using the thyme on it’s sprig for the added flavor. When you’re done cooking you can them remove the sprigs. In a large bowl place the now cleaned shrimp and add the salt, black pepper, chopped peppers (habanero and bell), cilantro, thyme and scallions. Give it a good stir and allow it to marinate for at least 20 minutes.
In a large sauce pan, heat the oil over a med/high heat, then add the sliced onions and garlic. Allow that to cook on a med heat for about 3-4 minutes or until they get soft and edges start going golden. Now add the curry powder, give it a good stir and cook for a couple minutes. The goal is to heat the curry powder so it releases all those wonderful flavors. You will notice that the curry will go a bit darker and it will become very grainy. If you find that it’s burning, turn down the heat as we really need this to cook for about 2-3 minutes.
Now it’s time to add the water and make a sort of curry paste (be prepared for that burst of curry scent). It will be runny at first, but allow it to come to a boil, then reduce the heat to a gentle simmer. This step will cook the curry initially so we don’t get that ‘raw’ curry taste when the dish is done. After 4 minutes, turn up the heat to burn off all that water. you will now have a sort of paste.
Now it’s time to add the seasoned shrimp and give it a good stir to pick up all those curry bits from the bottom of the pan. Add everything in the bowl to the pan and have the heat at about medium. You can jump-start things by placing the lid on the pan if you want… this will cause the shrimp to spring a lot of it’s only natural juices (only keep the lid on for a minute or 2). With the lid open and the shrimp going at a rolling boil, you’ll notice the shrimp will start to curl and change color. All we want to do is cook the shrimp for 5-7 minutes from the time you add them. So if after 5 minutes you notice you have a lot of liquid in the pan, turn up the heat. I like my curry shrimp with a bit of gravy for dipping roti or to put on my rice. But that gravy must be somewhat thick. My mom would never leave gravy and to be honest, if you cook it down all the way… the taste will be a bit different.
Wasn’t that simple? I assure you this could well be the best curry shrimp you’ve ever had.. trust me! In the video below you can follow along in the event I was confusing above in my description.
Before you go I invite you to leave me your comments below.. even if it just to say hello. It’s always appreciated. And don’t forget to join us on facebook and do check out the cooking videos.
Excellent recipe, Chris! It was so good. I used 1/4 of a habanero and that was just right for us. Also, instead of using water, I used white wine. All the veggies finished well cooked and the shrimp was just right. This is on our “to do” list for the future. Keep up the good work
Barry
I made this last night, I must say I loved it.
Hi Chris!
I made this dish tonight and it was fantastic! My Guyanese husband said it is just like his mom made in Guyana! Thanks Chris, you’re the best!
I’m just really getting into Caribbean cooking. This recipe looks great. I’m headed out now to buy the ingredients and make this dish. Hope all goes well.
Thanks for sharing your kitchen!! BLESSINGS
I also add coconut milk
hello,
The dish Looks Great! Can anyone Tell me for how many People the Recipe is meant for? 4? Thanks
I usually cook for 4 (as a side dish)
Hi Chris thanks for all your nice recipes… I usually put potatoes with channa in the shrimp or I use bodie with them he sometimes even spinach as I try to make it a one pot.. Thanks Anna
I didnt have potatoes to add to the curry. Thanks for the bell pepper and tomato ideas. I followed the recipe and the curry was awesome! Thanks
I absolutely LOVE this recipe! I’ve made it so many times, I have it memorized. I just can’t get enough!
I wanted to learn West Indian cooking for my bf and am so glad I found your site. Your recipes and my effort = happy Trini bf:)
I just made it 10 10 10 second round heading back to the back thumbs up, this will sure make my fiancé day 🙂
I made this Curry shrimp last nite. WoW… I substituted mushrooms for bell pepper. but everything else exact to yours. Darn was that good. I soaked up all the juices with some bread. I was sweating from the pepper though.
i always love your recipes man. Especially when its time to cook for the ladies. Its me cooking but your recipe. Thank you for helping me out brother. It always works!!!! lol
hi chris ur recipes are the best i tried this one and the results were super !
I made this recipe today and its was awesome. I just love your website you make cooking so easy. Please keep the GREAT recipe coming.
Absolutely love your website and recipes!! You're so clear, and you making cooking easy and fun for me which keeps my Trinidadian boyfriend and I very happy! Thank you for sharing!! 🙂
I LOVE THE WAY YOU MADE THAT CURRY SHRIMP I'M GOING TO TRY IT ON SAT.
Looking wicked, heaped up on some long grain rice and local freshly squeezed grapefruit juice. I wonder how it would work with yellow-fin tuna fillet. Keep them coming Chris
Chris,
Thanks… if you want to add flavor bar-b-que your tomatoes for the shrimp and the salt fish.
Nice to see some Trini cooking on you tube, which is how I found your website. Thanks again.
I always use a big pinch of Geera powder in all my curries. It's found where ever you got the curry powder. also, I've found that grinding the curry powder, geera, Chandon beni (or Cilantro), garlic clove and black pepper into a thick paste (add water) in your motar and pestle then dropping it into hot oil really wakes up the flavour two fold, 1) by grinding and 2) roasting in the pan. (need to be quick or it'll stick to the pan.)
This is the best recipe I have seen for curry shrimp. Thanks Chris. Keep up the good work.
yes this looks really good. Just wish those big fat 'strimps' weren't so darn expensive…
Hello, love this recipe, will surely try it soon.
Sarah
Hi again Chris!! Ok I have made over 10 of your recipes so far and love them all! I ask myself what I feel like eating tonight and go on your website, I have all the fresh ingredients at my disposal including green seasoning…Yes like everyone says your step by step insructions and pictures are great and very helpful, I actually wish you would publish a book if you have not done so…this book would be worth every penny no matter the cost…to sum it up, I made this last night and it was great, again my boyfriend thinks I am a great cook and thanks to you I am…one more thing for the readers, I tried using my own methods with yours and all dishes came out much better following you solely…Thanks again 🙂
Thanks for this recipe. I have made curry shrimp before but by following your steps I know it will turn out better the next time around.
I loved the Curry Shrimp recipe,and I like the videos were I can see things being done step by step, I added a little coconut milk to my sauce and a little more hot pepper to spice up the thing Jamaican style nice
hallo i am an indian.I like ur recipes.
Just returned to the States from a trip to T&T to visit my husband's family (he's a Chris, too) in Diego Martin. Took a few days in Tobago and thoroughly enjoyed some Curry Crab from Store Bay and had the yellow fingers to prove it. Determined to make my own soon!
Just made my own green seasoning this afternoon and am making your Curry Shrimp as I write this.
I'll be back regularly to try to keep my hubby happy with some food from the Motherland.
Cheers and Happy All Years!
I read many a recipe in youtube/google but your one is the best as you talk about it and ALSO show the picture of how actually it should look … in youtube normally we see the cooking process and briefly how it really looks at each step cause as the person keeps talking/explaining, the attention gets diverted.
You were very detail and this is great for somebody like me who want to cook to perfection.
Thanks!
Looks delicious!! Can you add chicken to the recipe?
I would make my own curry paste!