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–+ servings
Shrimp Calaloo in a shallow white bowl

Trinidad Shrimp Callaloo with Spinach

A flavorful Trinidadian-inspired soup featuring shrimp, spinach, and a medley of Caribbean spices, perfect for a hearty meal.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8
Course: Seafood & Fish, Soups & Stews
Cuisine: Trinidadian
Ingredients Method

Ingredients
  

  • 2 lbs baby spinach roughly chopped
  • 1 medium onion diced
  • 2 tablespoons butter
  • 1 teaspoon black pepper divided
  • 3/4 tablespoon salt divided
  • 1 1/2 tablespoons olive oil
  • 1 scotch bonnet pepper seeds removed
  • 2 lbs large shrimp head-on, shell-on
  • 3 cups water
  • 1 stalk celery diced
  • 5 sprigs thyme
  • 4 cloves garlic finely diced
  • 2 1/2 cups pumpkin cubed
  • 2 medium sweet potatoes cubed
  • 18 small okra sliced into 1/4-inch pieces
  • 1 1/2 cups coconut milk
  • 1 vegetable bouillon cube
  • 2 fish/seafood bouillon cubes
  • 1/2 teaspoon Caribbean green seasoning

Method
 

  1. Peel and devein the shrimp, reserving the heads and shells. Rinse and set aside.
  2. In a large saucepan, melt butter over medium heat. Add diced celery and shrimp shells/heads. Cook for 4 minutes, stirring well.
     
    Shrimp shells in a large pot with celery
  3. Add 1/2 teaspoon black pepper and stir. Increase heat, add water, and bring to a boil. Reduce to a simmer and cook for 25–30 minutes to create a shrimp stock.
    Aromatics heating on the stove in a large pot
  4. Add cubed pumpkin and sweet potatoes to the pot. Stir and cook for 2 minutes. Add sliced okra and stir to combine.
    pumpkin added to pot
  5. Add chopped spinach to the pot. It may seem like a lot, but it will wilt down. Pour in coconut milk and stir well.
    Add in baby spinach to large red pot on stove
  6. Strain shrimp stock into pot with vegetables
  7. While the soup simmers, season the cleaned shrimp with Caribbean green seasoning and the remaining 1/4 tablespoon salt. Refrigerate to marinate.
    Soup coming to a boil
  8. While the soup simmers, season the cleaned shrimp with Caribbean green seasoning and the remaining 1/4 tablespoon salt. Refrigerate to marinate.
    Seasoning shrimp with a spoon in the bowl
  9. After the soup has simmered and vegetables are tender, use a swizzle stick, whisk, or immersion blender to achieve desired consistency. Pulse gently to avoid over-blending.
    Calaloo soup on the stove in a large blue pot with a wooden spoon resting nearby on a small white dish
  10. Add the marinated shrimp to the soup, stir well, and turn off the heat. Cover and let the residual heat cook the shrimp for 5–8 minutes until fully cooked.
    Shrimp Calaloo in a shallow white bowl
  11. Serve hot as a soup, over rice, or with crusty bread.

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