🌶️ Trini Curry Shrimp Tacos

🧂 Ingredients

For the Shrimp:

  • 1 lb shrimp (peeled and deveined)
  • 1 tbsp green seasoning (or fresh chadon beni blended with garlic and herbs)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp curry powder (preferably Chief brand)
  • 2 tsp roasted ground geera (cumin)
  • 2 tsp amchar masala
  • 1 tbsp oil (vegetable or coconut)
  • 2 garlic cloves, minced
  • ½ small onion, chopped
  • 1 sprig fresh thyme
  • 2 pimento peppers, chopped
  • ½ hot pepper (or to taste), chopped
  • ¼ cup water

For the Coleslaw:

  • 1 cup shredded green cabbage
  • ¼ cup shredded red cabbage
  • ½ cup shredded carrots
  • 2 tbsp mayonnaise
  • 1 tsp mustard
  • Pinch of sugar (optional, for balance)
  • Pinch of salt and black pepper
  • Dash of paprika

🔥 Instructions

1. Season the Shrimp

  • In a bowl, season shrimp with (green seasoning) a mix of chopped chadon beni, minced garlic, onion, pimento peppers, and hot pepper.
  • Let it marinate for 15–30 minutes (longer = more flavor).

2. Cook the Curry Base

  • Heat oil in a pan over medium heat. Sauté a small handful of chopped onion, garlic, pimento peppers, and chadon beni until the edges start to brown.
    In a small bowl, mix together
  • 2 tbsp curry powder
  • 2 tsp geera
  • 2 tsp amchar masala
  • Add curry mixture into pan and wait for it to dissolve (2-3 min)

3. Curry the Shrimp

  • Pour 1 cup of warm water into pot after curry dissolve
  • Then add the seasoned shrimp to the pan and stir well to coat in the curry base. Sauté for 1–2 minutes.
  • Now pour 1 cup of water into the bowl the shrimp was seasoned in (to catch all that flavor), then pour it into the pan.
  • Let it simmer for 3–5 minutes, until the shrimp are cooked and the sauce has thickened slightly.
  • Remove the shrimp from the pot and set aside, leaving the curry sauce in the pan.

🌮 Tortilla Prep

  • Dip each tortilla into the leftover curry sauce, coating both sides.
  • Transfer to a dry frying pan over low heat. Lightly fry each side for about 1 minute until warmed and slightly crisp.

🥗 Make the Coleslaw

  • In a bowl, combine shredded cabbage, carrots, mayo, mustard, sugar (if using), salt, black pepper, and paprika.
  • Mix well and refrigerate until ready to use.

🎉 Final Assembly

  • Place the curry-coated tortilla on a plate.
  • Add a layer of coleslaw, then top with curry shrimp.
  • Drizzle with garlic sauce and a little extra curry paste if you like it saucy.
  • Serve warm and enjoy!