Shrimp is unforgiving — a minute too long and the texture is gone. That is why we build the curry base first and add the shrimp near the end, so they finish in the sauce and pick up the seasoning without overcooking. The curry itself is the same Caribbean blend behind our meat plates: turmeric-forward, herbal, finished with thyme and allspice.
It is a good order when you want the flavour of a curry without the weight of a braise. If you prefer your shrimp in a savoury pepper gravy instead of curry, our stewed shrimp plate is the one to look at.
Getting Shrimp Right in a Curry
The trick is sequencing. The sauce needs time; the shrimp does not. Cooking them separately and bringing them together at the end is the difference between shrimp that snap and shrimp that squeak — and it is why this plate is made to order rather than held.
How the Curry Shrimp Plate Is Served
What Comes With It
- Curry shrimp with sweet peppers and onion
- Rice and peas, or coconut rice on request
- A side to complete the plate
- Pepper sauce on request
Ways to Get It
- Dine in at 10534 111 Street NW, Edmonton
- Takeout — best eaten soon after pickup
- Delivery across central Edmonton
- Catering portions on request
Serving Edmonton from 10534 111 Street NW — Strathcona, Garneau and Ritchie and the rest of central Edmonton.
