Friday, January 10, 2020

Trinidadian Stir Fry Shrimp #EattheWorld

 Plump, tender shrimp are "washed" in lime juice as is customary in Trinadian cooking the stir fried with crisp vegetables and covered with a rum based sauce.  A quick and delicious weeknight dinner.

We are exploring the foods of Trinidad and Tobago this month as we Eat the World......

Each month Evelyne of CulturEatz invites us to join her in exploring food from different countries in the world.  This month she asked us to virtually travel with her to the Islands of Trinidad and Tobago.  A great place to visit during the cold winter months.

Check out all the wonderful Trinidad & Tobago dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

The recipe that I am sharing with you today comes from the archives of  It is a Chinese Trini fusion recipe originally created by Lee Lum who lives on the Island and is married to a fisherman who provides her with the freshest of seafood.

I adapted the recipe slightly but I did use the lime juice to wash the shrimp which is said to be a common Trini custom that removes any "fishiness".  Lee Lum prefers the Chinese method of leaving the shell on the shrimp.  I removed the shell and cleaned the shrimp leaving only the tail portion intact.

It cooks up quickly and, served over steamed rice, makes a complete satisfying dinner. I paired this lovely dish with a Gruner Veltliner wine made here in Michigan.  I will be sharing more about that pairing tomorrow when I join my friends over at Wine Pairing Weekend to discuss "Godforsaken Grapes". 

Please stop by and read about my pairing and then join us for twitter chat following #WinePW at 11AM ET to learn more about these seldom heard from grapes.

#shrimp, #seafood, #islandlife, #Caribbean, #stirfry, #fusion,
Entrees, Seafood, Shrimp
Trini/Chinese Fusion
Yield: 4 servings

Trinidadian Stir Fry Shrimp

Trinidadian Stir Fry Shrimp

Plump, tender shrimp are "washed" in lime juice as is customary in Trinadian cooking the stir fried with crisp vegetables and covered with a rum based sauce. A quick and delicious weeknight dinner.
prep time: 10 Mcook time: 10 Mtotal time: 20 M


  • 1 lb. large shrimp, peeled and deveined
  • juice of 1/2 lime
  • 3 T. ketchup
  • 3 T. dark rum
  • 2 t. soy sauce
  • 3 grinds of pepper
  • 1 T. canola oil
  • 2 cloves garlic, minced
  • 1 T. ginger paste
  • pinch of salt
  • 1 plum tomato, cut into slices
  • 1 red pepper, seeded, cored and sliced
  • 1 small onion, sliced
  • 1 T. finely chopped cilantro leaves
  • Steamed Rice for serving


How to cook Trinidadian Stir Fry Shrimp

  1. Place the shrimp in a bowl with the lime juice, toss to coat.  Rinse and place onto paper towel to dry.
  2. Combine the ketchup, soy sauce, rum and pepper in a small bowl.  Set aside.
  3. Heat the oil in the bottom of a wok over med high heat.  Add the garlic and ginger and stir for a few seconds until fragrant.  Add the shrimp, season with a pinch of salt and stir fry until they begin to turn pink.  Add the tomatoes, peppers and onions.  Stir fry for a minute or two, until vegetables are crisp tender. 
  4. Add the sauce and stir to coat until shrimp are completely cooked and covered with sauce.
  5. Serve over steamed rice.


Adapted from a recipe found at Epicurious.
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Created using The Recipes Generator


  1. This is a great time of year to collect both Chinese type and shrimp recipes. I'll be pinning this one to my bulletin board to keep in mind.

  2. I love how vibrant it looks, esp for this time of year.

  3. This dish looks fresh and fantastic! I love how quick it is. I've got a bag of frozen shrimp in the freezer - excited to try it!

  4. Quick to make and yet delicious, love such stir fry recipes, Wendy!

  5. Just about every culture in the world has a Chinese cuisine and Trini Chinese is one of my faves. This is a great recipe from the cuisine!

  6. This looks like a wonderful work night meal!! I'm saving this one for sure.

  7. I love shrim, I would totaly devour a full plate. And I rally like the rum in the sauce lol.


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