Trinidad curry shrimp is full of flavor, with curry powder, geera, and garam masala creating a rich curry sauce for the shrimp to simmer in. It’s quick to make and perfect served with rice or roti.

A large white bowl of curry shrimp with a small bowl of tamarind sauce in the back.

We can never get enough curry. Coming from a multicultural country, curry is a big part of Trinidad and Tobago’s food culture, and you’ll find different versions of curry dishes throughout the Caribbean.

We “curry” just about every protein as much as we “stew” them, with curry chicken probably being one of the most popular.

What I love about curry shrimp is how quickly it comes together. Since shrimp doesn’t need much time to cook, you can build all those layers of flavor in the curry sauce first, then add the shrimp near the end so it stays tender.

If you love curry seafood, also check out my curry conch recipe. It’s another one of my favorites.

Table of Contents

The best shrimp for curry

Medium to large raw shrimp work best for this curry. They’re big enough to stay juicy as they cook, while still giving you plenty of shrimp to go around.

I prefer peeled and deveined raw shrimp. Fresh or frozen will work, but if using frozen shrimp, thaw them completely before seasoning.

You can use precooked shrimp if that’s what you have, but add them near the end and cook just long enough to heat through so they don’t become tough.

How to make Trinidad curry shrimp

Ingredients

Shrimp: Use medium to large raw shrimp that have been peeled and deveined.
Fresh seasonings: Green seasoning, garlic, onion, scallions, celery, chadon beni, fresh thyme, tomatoes, and pimento peppers build the fresh flavor throughout the curry.
Curry and spices: Curry powder is used to both season the shrimp and build the curry base. Geera, garam masala, turmeric, black pepper, and hot pepper or pepper sauce add another layer of flavor and heat.
Oil and water: Use a neutral cooking oil to cook the curry spices. A little water added toward the end gives you enough gravy to serve with rice or roti.

Instructions

Season the shrimp. Add the cleaned shrimp to a large bowl with green seasoning, garlic, curry powder, tomatoes, scallions, onion, celery, chadon beni, and thyme. Mix well and let marinate for at least 20 minutes.

A picture of a bowl of seasoned shrimp sitting waiting to be cooked.

Start the curry base. Heat the oil in a large pot over medium-high heat. Add the onion, scallion, and garlic cloves and sauté until they begin to darken.
Cook the curry. Reduce the heat to medium-low, then add the curry powder, geera, garam masala, and turmeric. Cook the spices, stirring frequently, until the mixture darkens and becomes grainy.
Add the shrimp. Add the seasoned shrimp along with all of the marinade and seasonings from the bowl. Stir everything into the curry mixture and cook for about 4 minutes, allowing the shrimp to release some of its own liquid.
Make the gravy. Add the pimento peppers or pimento sauce and a little water, depending on how much gravy you want. If using a whole hot pepper, add it now without breaking it. Season with salt, black pepper, and pepper sauce to taste, if using.
Finish cooking. Cook for about 3 minutes more, or just until the shrimp are cooked through. Remove from the heat and serve with rice or roti.

What to serve with curry shrimp

A large metal pot of cooked Trinidad curry shrimp.

Personally, I love curry shrimp with roti, especially when there’s plenty of curry gravy to scoop up. It’s also delicious with plain white rice, basmati rice, or brown rice.

For a fuller Caribbean meal, serve it alongside curry channa and aloo, steamed pumpkin, or add a little tamarind chutney on the side.

Storage & reheating

I prefer not to keep curry shrimp in the refrigerator for more than 2 days. Let any leftovers cool, then store them in an airtight container in the refrigerator.

To reheat, warm the curry gently on the stovetop over low to medium heat until heated through. You can add a small splash of water if the gravy has thickened in the fridge. You can also reheat it in the microwave, but be careful not to overheat the shrimp or they can become tough.

Variations and substitutions

Add potatoes: To make curry shrimp with potatoes, peel and cut two potatoes into small pieces. Add them early enough to cook until tender before the shrimp is finished, since the shrimp cooks much faster.
Add coconut milk: For a creamier curry shrimp, add coconut milk to the curry base. Once the curry spices have cooked, use coconut milk in place of some or all of the water to create the gravy.
Make a curry paste: If you prefer working with a paste, combine the curry powder, geera, garam masala, turmeric, and a little water to form a loose paste before adding it to the pot.
Add fresh ginger: The Chief curry powder I typically use already contains ginger, so I don’t usually add more. If your curry powder doesn’t, or you simply want a stronger ginger flavor, add a little freshly grated ginger with the aromatics.

A white bowl full of curry shrimp on a cream background with a pink throw cloth.

Tips for the best curry shrimp

Don’t overcook the shrimp. Shrimp cooks quickly, so once it turns opaque and curls, you don’t want to leave it simmering in the curry for too long, or it can become tough.
Cook the curry spices well. Give the curry powder and spices time to cook in the oil until the mixture darkens and becomes grainy before adding the shrimp. This helps develop the flavor of the curry base.
Choose your curry powder carefully. Curry powder blends can vary quite a bit in flavor and heat. I typically use Chief curry powder, but Betapac is another good option. If you’re using a different blend, check what’s already included and adjust the additional spices and pepper to suit.
Adjust the gravy to your preference. Add water a little at a time depending on how much curry gravy you want. I like enough for scooping up with roti or spooning over rice.

More seafood recipes

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Thank you!!

Recipe

Renee Robley