CRAB & SHRIMP CURRY| recipe guyanese style 🇬🇾

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a lower-calorie protein option.

crab

🥗Healthier: chicken

💰Cheaper: surimi

Surimi is a more affordable seafood alternative.

Wash the crab and shrimp in lemon juice.

Prepare onions, tomatoes, thyme, habanero peppers, green onions, and cilantro.

In a bowl, season the crab and shrimp with black pepper, green seasoning, and all-purpose seasoning, mixing until well combined.

Add about 1 tablespoon of water to the shrimp mixture to create a marinade and mix well, then set aside.

Combine curry powder, mixed masala, and green seasoning in a bowl, adding some water to make a paste and set aside.

In a preheated oil, add 1 tablespoon of the curry paste and cook for about 3 minutes.

Add the shrimp to the curry paste and cook for about 4 minutes until halfway done, then remove the shrimp from the pan.

Add the remaining curry paste to the oil and fry for about 3-4 minutes.

Add garlic, onions, and tomatoes to the pan and let them cook for about 2 minutes.

Add a little water to create a sauce, then add the crab and coat it evenly with the sauce, covering to steam for about 10 minutes.

After 10 minutes, add coconut milk, habanero peppers, and thyme, then cover and let simmer on medium heat for about 20 minutes until the liquid reduces.

Add the shrimp back into the pan and cover, letting it simmer on low heat for about 5 minutes to finish cooking the shrimp.

Finally, add green onions and cilantro, mixing them in before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens