Mama Fay’s Curry Shrimp
Total time 25 Min
This is truly one of my favourite quick recipes to make! It really is a 30-minute meal. Before you start, put on a pot of steamed rice so that it’s ready when the shrimp are. – Mama Fay
This recipe is one of my family’s favourite dishes. It’s so delicious and impressive to serve that no one will know it takes only 30 minutes to make. The recipe calls for a pound of raw shrimp. The ones in the photo are defrosted frozen tiger shrimp. It doesn’t matter what size you choose as long as it’s a pound. I do, however, recommend at least a medium size shrimp (36/40) for this recipe.
The only trick to this dish is to not overcook the shrimp or they’ll become tough. Once all the ingredients are in the pan, press down on a shrimp. If it’s pink and firm, it’s ready. And, if you have to eat one to know for sure, oh well.
Mama Fay’s Curry Shrimp Recipe
Ingredients
Season Shrimp:
- 1 lb Raw shrimp peeled and deveined
- ½ tsp (2 mL) Black pepper
- ½ tsp (2 mL) Salt
- 2 tsp (10 mL) Curry powder
Curry Sauce Ingredients
- ½ Green bell pepper julienned
- ½ Red bell pepper julienned
- 1 Small onion chopped
- 3 Cloves garlic minced
- 2 Tbsp (15 mL) cooking oil
- 1 Sprig fresh thyme
- ½ tsp (2 mL) Salt
- 2 Tbsp (30 mL) Coconut milk or 1 Tbsp (15 mL) Creamed coconut
- 1 Tbsp (15 mL) Curry powder
- 1 Tbsp (15 mL) Ketchup
- ½ tsp (2 mL) Hot pepper sauce
- 1 Tbsp (15 mL) Cornstarch
- 1 cup (250 mL) Water
Instructions
- Peel, devein raw shrimp and season with black pepper, salt and curry powder, set aside
- Julienne green and red bell peppers and onion; mince garlic
- Heat cooking oil on High in sauce pan
- Saute peppers, onion and garlic until onion is transparent; add 1 spring of fresh thyme
- Reduce heat to Medium-High and add coconut milk. Add salt, ketchup, hot pepper sauce and curry powder; stir
- Lower to Medium heat and add shrimp to vegetables and saute until shrimp begins to turn pink
- Mix water and cornstarch together and add to saucepan
- Simmer for 1 minute, or until shrimp are firm and curry sauce has thickened;
- Add salt and pepper to taste
Notes
Leave a Review
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I added red label wine and Jwray and nephew white rum. I also blended my cherries and raisins along with 4 eggs. I wish I could upload a picture to show the final product. Our palettes are grateful!!!
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Delicious with a little alterations.
I used:
*whole wheat bread instead of white
*brown sugar instead of granulated
*fruit wine instead of rum
* 5 eggs instead of 6
As these were the ingredients that I had available.
Also, I lightly blended the raisons with the milk as my family doesn’t like raisons
And I prayed before I started as I always do when experimenting with new stuff in the kitchen.
It was delicious, my family and friends enjoyed it.
Thank you very much 😊
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Lovely peppered steak, nice one!
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Hmmmmm maybe I used too much bread (also I used hard dough bread) and I used brown sugar instead of white (I don’t like white sugar) but it was very bland. So I added syrup at the end (it helped a lot). However thank you for sharing the recipe. It was my first time, wont be my last. I will try again but no rum (I felt it added an unnecessary weight to it.
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Great curried shrimps! Thanks! I made my own and it was quite tasty and succulent. Keep up the good work.
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I have been making this recipe for years. It’s amazing! Thank you so much!
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I’ve tried several of your recipes. This one has been tried and true for years!
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I’ve been making this recipe since 2013. Almost 13 years later I’ve never used another recipe for curry chicken. I love it and wouldn’t change a thing.
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My bread pudding turned out so beautiful, thank you so much for this recipe!!
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My family lives this and all was asking when am I going to make it again