Caribbean Stir Fry Shrimp

I like this Caribbean stir fry shrimp because it reminds me of Indian Chinese food, which is my favorite kind of Chinese.  This is a quick and easy stir-fry. Come to think of it, I think all stir-fries I make are quick and easy. You just have to follow my #1 cooking rule (which I’m guilty of not always following, and that’s when the kitchen looks like a grocery bag exploded in it!): be organized. Once you have everything in place, you can whip up this shrimp stir-fry in no time!
This dish is quick enough to prepare on a week-night. I like to keep a bag of shrimp in my freezer at all times. If I forget to thaw ahead of time, I do a quick thaw by placing the shrimp in a sealed plastic bag and submerging in hot water.

Caribbean Stir Fry Shrimp

Stir fry shrimp with a Caribbean twist. A nice change from traditional stir fry with Island and Asian flavors.

Print Rate

Course: Main Dishes

Cuisine: Caribbean 

Keyword: caribbean shrimp

Main Ingredient: seafood

Method: Non Instant Pot

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4 servings

Author: Paint the Kitchen Red

Ingredients

• 1 lb shrimp peeled and deveined
• 3 Tbsp dark rum
• 3 Tbsp ketchup
• 1 Tbsp soy sauce
• 1/2 tsp crushed red pepper or to taste
• 2 Tbsp vegetable oil
• 1/2 cup diced onion
• 1 Tbsp minced garlic
• 1 Tbsp minced ginger
• 1/2 cup grape tomatoes sliced in half
• 1 cup bell pepper green and/or red, sliced
• 1/4 cup chopped cilantro

Instructions

• Pat the shrimp dry with a paper towel and set aside.
• Stir together rum, ketchup, soy sauce and crushed red pepper.
• Heat oil in a large skillet over high heat.
• Add onion, garlic, ginger, bell pepper and tomatoes, stirring constantly until the onion begins to brown at the edges.
• Add the shrimp and stir-fry until they turn pink, 1 to 2 minutes.
• Add the sauce mixture and cook, stirring, until the sauce is evenly distributed and heated through.
• Sprinkle with cilantro.
• Serve with noodles or rice.

Notes

Adapted from Stir-Frying to the Sky's Edge by Grace Young

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