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GUYANESE SHRIMP CURRY

Print Recipe
Author Jehan Powell

Ingredients

  • Shrimp Curry
  • 3 lbs white belly shrimp peeled and deveined
  • ½ of a lime
  • 3 scallion chopped
  • 2 tbsp green seasoning
  • 1 wiri wiri pepper
  • 1 tsp salt
  • 2 tbsp canola oil
  • 1/2 onion finely chopped
  • Curry Paste
  • 2 tbsp + 1 tsp curry powder
  • 1 tsp tsp cumin
  • 1 tsp garam masala
  • 2 cloves garlic crushed
  • 1 tbsp green seasoning
  • 2 tbsp water

Instructions

  • Place cleaned shrimp in a bowl with enough water to cover and juice of ½ lime.  Allow to sit for 10 minutes; rinse.  Add green seasoning and salt to shrimp; mix.  Set aside for 15 minutes. 
  • While the shrimp marinates, add canola oil to a deep frying pan over medium heat.   In a small bowl add curry powder, cumin, garam masala, crushed garlic, green seasoning and water to form a paste.  
  • When the oil is hot, add curry paste.
  • Cook curry for 5 minutes, stirring frequently to prevent burns.
  • Add onion and saute for about 3 minutes then add Shrimp to curry and stir-fry for 3-5 mins. 
  • Add water to cover cook for and simmer for 10 minutes until the sauce has thickened.   Remove from heat and garnish with additional scallion.  Serve over rice or with roti!

Video

Notes

If the sauce is too thin, remove the shrimp from the sauce with a slotted spoon and set aside.  Cook the sauce until it reduces, for an additional 5 minutes.  Once the sauce has reduced, add the shrimp back to the sauce.    Removing the shrimp prevents overcooking it.