Curry Shrimp Trinidad Recipe is a staple in my life. It is my absolute favorite dish by far, and I love to cook it for friends who are coming to visit.
This recipe is very easy, but the spicy curry and rich coconut milk combination will make your taste buds do the happy dance all over your mouth.
The shrimp cooks quickly with the spices and then finishes on top of a bed of rice that has been cooked in curry sauce so that every bite is full, creamy, flavorful goodness.
How to make Curry Shrimp Trinidad Recipe
Ingredients:
- 2 Tbsp oil
- 2-3 medium garlic cloves, minced
- 4-5 curry leaves (dried or fresh)
- curry powder/your favorite curry powder blend to taste
- 1 can coconut milk (light or regular)
- 1 cup onions, sliced thin (about 1 large onion)
- 2 tomatoes, chopped
- 1 lb. large shrimp (16-20 count), peeled and deveined with tails removed
- salt and pepper to taste
Directions:
Step 1: Heat the oil in a large pan and add garlic, curry leaves, and curry powder/salt. Saute for a few seconds, and then add the onions. Cook them until they are slightly browned.
Step 2: Add the chopped tomatoes, coconut milk, and salt to taste. Bring to a boil over medium heat, and then let it simmer for 10-15 minutes or until thickened. At this point, the sauce should be of a crusty consistency that is nice and thick.
Step 3: Add in the shrimp until they are pink and cooked through. The shrimp will finish cooking in the sauce, so there is no need to worry about cooking it as long as you enjoy your shrimp. Well done.
Step 4: Serve over rice with a nice garnish of minced cilantro and Sriracha hot sauce if desired.
How to prepare time?
Prep time: 10 mins
Total time: 25 mins
Nutrition facts of Curry Shrimp Trinidad Recipe
Calories 139 per serving
- Fat: .09g (1%)
- Meat: 1.17g (4%)
- Saturated fat: .07g (3%)
- Sodium: 176mg (7%)
- Carbs: 20.88g (8%)
- Fiber Compare to 3oz.
Health Benefits of Curry Shrimp Trinidad Recipe
Shrimp is a valuable source of protein. It contains all 9 essential amino acids and helps to boost the immune system.
This tasty dish can help you lose weight as it contains fewer calories than chicken and takes longer to bake or fry in hot oil.
It is also a good source of dietary fiber. The spices found in curry powder help ease digestion, relieve upset stomach, and lower blood sugar.
Best 6 Variations for Curry Shrimp Trinidad Recipe
1. Add in coconut milk to make it richer. Choose the light version if you wish to keep calories and fat low and the regular for a richer sauce.
2. Use a chopped onion instead of sliced onions.
3. Add in one tablespoon of minced ginger on gingerroot that is shredded or minced and mixed with water till tender, then add to pot with the rest of the ingredients
4. Use vegetarian or chicken stock instead of water which is only for vegan use
5. Serve it over steamed mini potatoes instead of rice. You can place the shrimp and sauce on top or add it to the middle.
6. Add some cooked garlic or scallions to the sauce for the last step before serving, adding a subtle onion flavor.
Can I Freeze It?
Yes, you can. The only difference is that you must add 1/2 cup of water to the sauce to help prevent it from getting too thick when cooked again.
Also, you don’t have to defrost it completely before cooking. Remove the shrimp and cook on medium-low heat until all ingredients are heated.
Trinidad curry shrimp with coconut milk
India and Southeast Asia influence Trinidad cuisines. They tend to stick with the authentic key ingredients when cooking recipes.
Karee curry is usually made with shrimp, coconut milk, and curry powder (the or dal) or Tumeric. The seasoning is similar and can be made with fish, chicken, or beef instead of shrimp, and it makes for a delicious meal for any occasion.
Jamaican curry shrimp and potatoes recipe
The Jamaican curry shrimp and potatoes are a great combination of two of my favorite things, shrimp with curry and potatoes. It’s comfort food at its finest. This easy recipe uses curry powder instead of the more traditional curry leaves.
The potatoes get the same treatment as they are sauteed in the curry powder before being cooked in the sauce till tender and soft and then placed on top of a bed of rice that has been cooked in the sauce to make one delicious meal.
Curry Shrimp and rice
Curry Shrimp and rice is a dish you can have at almost any time of the day, even as a quick lunch on the run.
The curry makes it special to give you that authentic taste, and the shrimp is cooked together in this delicious recipe. The coconut milk makes it creamy and rich, which goes wonderfully with the rice.
Conclusion
Shrimp is a very versatile protein source. It can be eaten raw or cooked and is usually easy to buy, especially in the frozen food aisle. The best season for shrimp is winter.
That’s when the shrimp are fattier and tend to have a sweeter taste than other times of the year when they are drier and flimsier. You can find most of the spices you’ll need at your local grocery store or even online, making it very convenient.
Curry Shrimp Trinidad Recipe is a staple in my life. It is my absolute favorite dish by far, and I love to cook it for friends who are coming to visit.
This recipe is very easy, but the spicy curry and rich coconut milk combination will make your taste buds do the happy dance all over your mouth.
The shrimp cooks quickly with the spices and then finishes on top of a bed of rice that has been cooked in curry sauce so that every bite is full, creamy, flavorful goodness.
How to make Curry Shrimp Trinidad Recipe
Ingredients:
- 2 Tbsp oil
- 2-3 medium garlic cloves, minced
- 4-5 curry leaves (dried or fresh)
- curry powder/your favorite curry powder blend to taste
- 1 can coconut milk (light or regular)
- 1 cup onions, sliced thin (about 1 large onion)
- 2 tomatoes, chopped
- 1 lb. large shrimp (16-20 count), peeled and deveined with tails removed
- salt and pepper to taste
Directions:
Step 1: Heat the oil in a large pan and add garlic, curry leaves, and curry powder/salt. Saute for a few seconds, and then add the onions. Cook them until they are slightly browned.
Step 2: Add the chopped tomatoes, coconut milk, and salt to taste. Bring to a boil over medium heat, and then let it simmer for 10-15 minutes or until thickened. At this point, the sauce should be of a crusty consistency that is nice and thick.
Step 3: Add in the shrimp until they are pink and cooked through. The shrimp will finish cooking in the sauce, so there is no need to worry about cooking it as long as you enjoy your shrimp. Well done.
Step 4: Serve over rice with a nice garnish of minced cilantro and Sriracha hot sauce if desired.
How to prepare time?
Prep time: 10 mins
Total time: 25 mins
Nutrition facts of Curry Shrimp Trinidad Recipe
Calories 139 per serving
- Fat: .09g (1%)
- Meat: 1.17g (4%)
- Saturated fat: .07g (3%)
- Sodium: 176mg (7%)
- Carbs: 20.88g (8%)
- Fiber Compare to 3oz.
Health Benefits of Curry Shrimp Trinidad Recipe
Shrimp is a valuable source of protein. It contains all 9 essential amino acids and helps to boost the immune system.
This tasty dish can help you lose weight as it contains fewer calories than chicken and takes longer to bake or fry in hot oil.
It is also a good source of dietary fiber. The spices found in curry powder help ease digestion, relieve upset stomach, and lower blood sugar.
Best 6 Variations for Curry Shrimp Trinidad Recipe
1. Add in coconut milk to make it richer. Choose the light version if you wish to keep calories and fat low and the regular for a richer sauce.
2. Use a chopped onion instead of sliced onions.
3. Add in one tablespoon of minced ginger on gingerroot that is shredded or minced and mixed with water till tender, then add to pot with the rest of the ingredients
4. Use vegetarian or chicken stock instead of water which is only for vegan use
5. Serve it over steamed mini potatoes instead of rice. You can place the shrimp and sauce on top or add it to the middle.
6. Add some cooked garlic or scallions to the sauce for the last step before serving, adding a subtle onion flavor.
Can I Freeze It?
Yes, you can. The only difference is that you must add 1/2 cup of water to the sauce to help prevent it from getting too thick when cooked again.
Also, you don’t have to defrost it completely before cooking. Remove the shrimp and cook on medium-low heat until all ingredients are heated.
Trinidad curry shrimp with coconut milk
India and Southeast Asia influence Trinidad cuisines. They tend to stick with the authentic key ingredients when cooking recipes.
Karee curry is usually made with shrimp, coconut milk, and curry powder (the or dal) or Tumeric. The seasoning is similar and can be made with fish, chicken, or beef instead of shrimp, and it makes for a delicious meal for any occasion.
Jamaican curry shrimp and potatoes recipe
The Jamaican curry shrimp and potatoes are a great combination of two of my favorite things, shrimp with curry and potatoes. It’s comfort food at its finest. This easy recipe uses curry powder instead of the more traditional curry leaves.
The potatoes get the same treatment as they are sauteed in the curry powder before being cooked in the sauce till tender and soft and then placed on top of a bed of rice that has been cooked in the sauce to make one delicious meal.
Curry Shrimp and rice
Curry Shrimp and rice is a dish you can have at almost any time of the day, even as a quick lunch on the run.
The curry makes it special to give you that authentic taste, and the shrimp is cooked together in this delicious recipe. The coconut milk makes it creamy and rich, which goes wonderfully with the rice.
Conclusion
Shrimp is a very versatile protein source. It can be eaten raw or cooked and is usually easy to buy, especially in the frozen food aisle. The best season for shrimp is winter.
That’s when the shrimp are fattier and tend to have a sweeter taste than other times of the year when they are drier and flimsier. You can find most of the spices you’ll need at your local grocery store or even online, making it very convenient.