Caribbean Chicken and Shrimp Chow Mein
This Caribbean chicken and shrimp chow mein is packed with springy noodles, crisp vegetables, tender chicken, and juicy shrimp tossed with plenty of Caribbean flavor. Inspired by Guyanese-style chow mein, it’s an easy one-pot meal that you can load up with your favorite proteins and vegetables.
Caribbean chow mein with Guyanese influence
Chow mein is one of those dishes you’ll find across the Caribbean, with each country putting its own spin on the noodles, seasonings, vegetables, and proteins used.
This version leans Guyanese and was inspired by a recipe I got from a Guyanese friend. Caribbean Chinese food has always been a favorite of mine, and Guyanese Chinese food is right up there at the top of my list. For me, the holy trinity is chow mein, pow, and roast chicken. But chow mein is forever #1.
Since the closest spot for good Caribbean Chinese food is about a 45-minute drive from me, making my own became necessary. I like mine with fat, springy noodles, vegetables that still have some crunch, and both chicken and shrimp because… why choose?
And no green peas, please. I will pick them out. No shame.
Ingredients for Caribbean chow mein
You’ll find the full amounts in the recipe card below, but here’s what you’ll need to make this chicken and shrimp chow mein.
- Chicken and shrimp: I use boneless chicken thighs because they stay juicy and flavorful, along with large shrimp that have been peeled and deveined. Boneless chicken breast also works. Just cut it into similar-sized pieces and be careful not to overcook it.
- Green seasoning: This is the seasoning base for both the chicken and shrimp. I use my homemade Caribbean green seasoning.
- Cassareep: This dark, concentrated sauce made from cassava juice and spices is an important ingredient in Guyanese cooking. I actually first picked it up at a Guyanese market while hunting for dasheen bush. It gives the chow mein deep color and a rich, slightly bittersweet savory flavor. If you can’t find cassareep, you can use soy sauce instead, although the flavor won’t be exactly the same.
- Seasonings and aromatics: Brown sugar, thyme, salt, black pepper, onion, garlic, and ginger build the flavor of the chow mein.
- Vegetables: I use sweet peppers, carrots, celery, broccoli, cabbage, scallions, and pimento peppers. Feel free to switch up the vegetables based on what you have, but don’t cook them to death. You want some crunch left.
- Chow mein noodles: I prefer thicker Caribbean-style chow mein noodles, especially Champion or Chief. Cook them according to the package directions and be careful not to overcook them.
- Oil: For cooking the chicken and shrimp and stir-frying the vegetables.
How to make Caribbean chicken and shrimp chow mein
- Season the chicken and shrimp. Season the chicken with green seasoning, cassareep, thyme, brown sugar, salt, and black pepper. In a separate bowl, season the shrimp with green seasoning.
- Prepare the noodles. Cook the chow mein noodles according to the package directions, being careful not to overcook them. Drain, give them a quick rinse under cold water, then cover and set aside.
- Cook the chicken. Heat some oil in a wok or large skillet over medium-high heat. Add the chicken and cook for about 10 minutes, stirring occasionally, until browned and cooked through. Remove it from the pan and set aside.
- Cook the shrimp. Add a little more oil if needed, then cook the shrimp for about 2 minutes, just until pink and opaque. Remove and set aside.
- Cook the vegetables. Sauté the onion, garlic, and ginger first. Add the carrots, broccoli, celery, sweet peppers, and pimento peppers along with the remaining cassareep. Stir-fry until the vegetables are crisp-tender, then add the cabbage and scallions and cook briefly until the cabbage begins to soften.
- Add the noodles. Add the cooked noodles to the vegetables in batches, tossing after each addition so they’re evenly mixed with the vegetables.
- Finish the chow mein. Return the chicken to the pan and toss it through the noodles and vegetables. Add the shrimp last, gently toss everything together until heated through, then taste and adjust the seasoning if needed.
Tips for the best Caribbean chow mein
- Have everything prepped before you start cooking. Once you start stir-frying, everything moves pretty quickly, so cut your vegetables and season your proteins ahead of time.
- Keep the cooked noodles covered. After draining and quickly rinsing them, cover the noodles until you’re ready to add them to the pan so they don’t dry out.
- Don’t overcrowd the pan. A large wok or deep skillet gives you enough room to toss the noodles and vegetables without making a complete mess.
- Add some heat if you want it. Wiri wiri pepper is used in some Guyanese versions of chow mein. Add some if you can find it and want a little heat.
Storage & reheating
Store leftover chow mein in an airtight container in the refrigerator for up to 3–4 days. The noodles may absorb some of the moisture as they sit, so they can be a little drier when reheated.
For the best texture, reheat the chow mein in a skillet over medium heat with a small splash of water or broth, tossing until heated through. You can also microwave individual portions, loosely covered, in short intervals until hot.
Frequently asked questions
Yes. Soy sauce can be used if you can’t find cassareep. It won’t give you exactly the same flavor or color, but it will still add savory depth to the chow mein.
I prefer Champion or Chief chow mein noodles, which are thicker and have that springy texture I like in Caribbean chow mein. If you can’t find Caribbean-style chow mein noodles, lo mein noodles are a good substitute. Spaghetti can also work in a pinch, but the texture will be different.
Yes. Leave out the chicken and shrimp and add mushrooms, tofu, or extra vegetables instead. You’ll still get plenty of flavor from the green seasoning, aromatics, cassareep, and vegetables.
A Guyanese friend inspired this recipe, and one of its most distinctive ingredients is cassareep, which adds deep color and rich flavor. Chow mein recipes vary from cook to cook throughout Guyana and the wider Caribbean, so you’ll find differences in the seasonings, vegetables, proteins, and level of heat used.
More Caribbean pasta and noodle recipes.
If you’re looking for more Caribbean-inspired ways to serve up pasta and noodles, try my rasta pasta, macaroni and corned beef, coconut milk pasta, or oxtail mac and cheese next.
If you try this Caribbean chicken and shrimp chow mein, let me know how it turns out in the comments below!
Recipe
Caribbean Chicken and Shrimp Chow Mein
Ingredients
Method
- Add the chicken to a bowl and season with 3 tablespoons green seasoning, 1 tablespoon cassareep, dried thyme, brown sugar, salt, and black pepper. Mix well and set aside.
- In a separate bowl, season the shrimp with 2 tablespoons green seasoning and set aside.
- Cook the chow mein noodles according to the package directions, being careful not to overcook them. Drain, quickly rinse under cold water, cover, and set aside.
- Heat some of the oil in a wok or large, deep skillet over medium-high heat. Add the chicken and cook for about 10 minutes, stirring occasionally, until browned and cooked through. Remove from the pan and set aside.
- Add a little more oil to the pan if needed. Add the shrimp and cook for about 2 minutes, just until pink and opaque. Remove and set aside.
- Add the onion, garlic, and ginger to the pan and sauté for about 1 minute.
- Add the carrots, broccoli, celery, sweet peppers, and pimento peppers. Add the remaining 1/2 tablespoon cassareep and stir-fry until the vegetables are crisp-tender.
- Add the cabbage and scallions and cook briefly, just until the cabbage begins to soften.
- Add the cooked noodles to the vegetables in batches, tossing after each addition until the noodles and vegetables are evenly combined.
- Return the cooked chicken to the pan and toss it through the noodles and vegetables.
- Add the shrimp last and gently toss everything together until combined and heated through. Taste and adjust the seasoning if needed. Serve hot.
Nutrition
Notes
Recipe Printed From ThisBagoGirl.com
