Caribbean pumpkin shrimp
There’s something about pumpkin that feels like home. Soft, savory, and full of Caribbean comfort. This pumpkin shrimp recipe combines tender pumpkin with juicy, seasoned shrimp for a simple, flavorful one-pan meal. It’s the kind of dish that’s just as good the next day.
A little about this dish
Pumpkin shows up in so many ways across Trinidad and Tobago and the Caribbean. In soups (check out my creamy pumpkin soup), blended into a creamy pumpkin punch, or mashed down into a simple pumpkin choka for breakfast with sada roti.
But add shrimp to the mix, and you have something extra special. The natural sweetness of the pumpkin balances the savory, seasoned shrimp beautifully. Serve it with rice, 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
You only need a few simple ingredients to make this flavorful pumpkin shrimp recipe.
- Oil: Coconut or vegetable oil for sautéing.
- Garlic and onion: Build the flavor base.
- Pumpkin: Peeled and cubed. Caribbean pumpkin, also known as calabaza, has a naturally sweet flavor that works well in savory dishes.
- Green seasoning: Adds that signature Caribbean flavor to the shrimp.
- 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 the 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 the cubed pumpkin and stir to coat with the aromatics. Season with salt and black pepper, cover, and cook over medium heat until the pumpkin softens. Add a little water at a time if needed to prevent sticking and help the pumpkin cook. Gently mash some of the softened pumpkin, leaving a few chunks for texture.
- Add the shrimp: Stir in the seasoned shrimp and increase the heat. Cook for about 4 to 6 minutes, depending on their size, until the shrimp are opaque and cooked through.
- Finish: Remove from the heat, sprinkle in the cumin, and stir to combine. Taste, adjust the seasoning, 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: Cook until the shrimp are opaque and cooked through so they stay tender.
- Adjust the sweetness: If your pumpkin isn’t naturally sweet, a pinch of brown sugar can help balance the flavor.
- Keep some texture: I like my pumpkin soft and slightly loose, with some chunks remaining rather than completely mashed.
- Optional coconut milk: A splash of coconut milk can add richness if you prefer a creamier pumpkin shrimp.
More Caribbean recipes to try
Frequently asked questions
Yes! Thaw the shrimp completely in the refrigerator, then pat dry before seasoning.
Yes, but it’s best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently on the stove until heated through.
Caribbean pumpkin, also known as calabaza or West Indian pumpkin, works best. It has a naturally sweet flavor and cooks down beautifully while still allowing you to keep some chunks for texture.
Recipe
Caribbean Style Pumpkin Shrimp
Ingredients
Method
- Heat the oil in a medium saucepan over medium heat.
- Season the chopped shrimp with green seasoning and pepper sauce. Set aside.
- Add the chopped onion and garlic to the hot oil and sauté for about 3 minutes, until fragrant.
- Add the cubed pumpkin and stir to combine with the aromatics.
- Lower the heat, cover, and cook until the pumpkin is tender. If it begins sticking to the pot, add water 1 tablespoon at a time as needed.
- Once the pumpkin is very tender, gently crush some of it with your spoon, leaving a few chunks for texture.
- Increase the heat and add the seasoned shrimp.
- Stir and cook for approximately 4–6 minutes, or until the shrimp are opaque and cooked through.
- Stir in the cumin, taste, and adjust the salt as needed.
- Serve warm with rice, roti, or your favorite side.
Nutrition
Notes
- If using large shrimp, chop them into smaller pieces before seasoning. Smaller shrimp can be left whole. Adjust the cooking time based on their size, cooking just until opaque and cooked through.
- Want some heat? Add a little pepper sauce at the end, to taste, if you prefer your pumpkin shrimp spicy.
Recipe Printed From ThisBagoGirl.com
