Caribbean pumpkin shrimp
There’s something about pumpkin that feels like home, soft, savory, and full of island comfort. This Caribbean-style pumpkin shrimp dish combines tender pumpkin with juicy, seasoned shrimp for a simple yet flavorful one-pan meal. It’s the kind of island comfort food you make once and crave again the next day.
A little about this dish
Pumpkin shows up in so many ways across Trinidad and Tobago and the Caribbean. In soups, blended into a creamy pumpkin punch, or mashed down into a simple pumpkin choka for breakfast with sada roti.
But what about adding shrimp to the mix? It becomes something extra special. The sweetness of the pumpkin balances the savory, seasoned shrimp perfectly. A flavorful dish that’s just as good with rice as it is with roti or ground provisions.
How to make Caribbean-style pumpkin shrimp
You only need a few basic ingredients to pull this pumpkin with shrimp dish together — and the result is pure comfort in every bite.
Ingredients
For the main dish
- Oil: For sautéing. Coconut or vegetable oil works best.
- Garlic and onion: Build the flavor base.
- Pumpkin: Peeled and cubed. Caribbean pumpkin, also known as calabaza, holds up well. This variety has a rich, naturally sweet flavor that’s perfect for savory dishes.
- Green seasoning: For seasoning the shrimp and adding that signature island flavor.
- Shrimp: Cleaned, deveined, and seasoned with green seasoning, salt, and black pepper.
- Cumin: Added at the end for a warm, earthy finish.
How to make pumpkin shrimp
- Sauté aromatics:
Heat oil in a medium pot over medium heat. Add garlic and onion and cook until fragrant and lightly golden.
- Cook the pumpkin:
Add cubed pumpkin to the pot and stir well to coat in the aromatics. Season with salt and pepper, cover, and lower the heat to medium. Cook until the pumpkin is soft and easily mashed with a spoon.
- Add shrimp:
Stir in the seasoned shrimp, increase the heat to high, and cook for about 6 minutes until the shrimp turn pink and tender.
- Finish:
Remove from heat and sprinkle in cumin. Stir to combine, adjust seasoning to taste, and serve hot.
Serving suggestions
Serve this pumpkin shrimp warm with steamed white rice, roti, or boiled ground provisions. It also pairs beautifully with stewed chicken, curry beef, or fried fish for a full island-style meal.
Tips & Notes
- Don’t overcook the shrimp. Once they curl and turn pink, they’re ready.
- If your pumpkin isn’t very sweet, a pinch of brown sugar can balance the flavor.
- For a creamier texture, mash some of the pumpkin before adding the shrimp.
- A splash of coconut milk makes it richer if you prefer a saucier pumpkin shrimp.
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FAQs
Yes! Just thaw completely and pat dry before seasoning.
You can, but it’s best eaten fresh. Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently on the stove.
Caribbean pumpkin or calabaza (West Indian pumpkin) gives the best flavor and texture; sweet, rich, and not watery.
Recipe
Caribbean Style Pumpkin Shrimp
Ingredients
Method
- On medium, heat oil in a medium sized saucepan
- Season shrimp with green seasoning and set aside.
- Add chopped onions and garlic and saute for 3 minutes
- Add cubed pumpkin and combine
- Lower heat and cook pumpkin till tender. You might have add a little water if pumpkin sticks to pot. Add about a tablespoon at a time if needed.
- Once pumpkin is very tender, start to crush it with your spoon
- Raise the heat to high and add shrimp.
- Combine and mix for about 6 – 8 minutes, till shrimp is pink in color.
- Add cumin and adjust for salt.
- Serve.
