Curry Shrimp - Trinidad style

Shrimp was on special a couple weeks ago, and since I absolutely love them I stocked up on them.

Over the weekend, I made some Trinidad-style Curry shrimp. In order to get this recipe right, I called upon my East Indian ancestors who can trace their roots back to the ship that brought them from India to Trinidad. Okay I’ll be truthful I called my Uncle Oscar who's curry making talents I've shared with you over here.  This is a really quick and easy dish that you can whip together in as little as 30 mins because the shrimp really doesn’t take long to cook.  The bulk of the time is spent getting the sauce, just to that point where it will lovingly coat the shrimp.

Curry Shrimp recipe Trinidad Style ©

Trinidad Curry Shrimp ©

If you’ve ever wanted to try and make a caribbean inspired curried dish, this is a nice and easy recipe to try. 

Curry Shrimp - Trinidad style

yield: 4 Servings  prep time: 15 minute(s)
cook time: 10 minute(s)  total time: 25 minute(s)


2 pounds
Shrimp (Cleaned and de-veined)
1 clove
Garlic, finely minced
2 tablespoons
Curry Power (Caribbean variety)
1⁄2 teaspoon
Cumin, ground
1 teaspoon
Tumeric, ground
Medium Onion, coarse chop
3 tablespoons
Vegetable Oil
3⁄4 cups
Vegetable Stock (or Water)
Medium Tomato
Salt and pepper to taste


1.  Clean and de-vein shrimp if not already clean.

2.  Add thyme, paprika, onions, garlic and ½ teaspoon of the curry powder to the shrimp and toss together to coat, then set aside.

3. Heat oil in a sauté pan, then add the remaining curry powder, cumin, masala and tumeric to the hot oil. Cook curry mixture for 3 to 4 minutes stirring frequently. As the curry cooks, it will darken in colour.

4. Add tomatoes, and vegetable stock to the curry mixture. Reduce the heat and let the mixture come to a gentle boil. As the mixture boils, it should start to thicken. When the tomatoes have begun to break down and the curry sauce is thick enough to coat the back of a spoon, then add the shrimp to the mixture.

5.  Add shrimp and salt and pepper to taste, cook for another minute or two until the shrimp has changed colour. Be careful not to overcook the shrimp because it will get tough and rubbery. Then serve with rice, roti or potatoes.


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