Trinidad Shrimp Roti is a perfect, flavorful curry seafood wrap.
There’s nothing more satisfying than the bold, aromatic flavors of Trinidad curry shrimp, especially when wrapped in the soft, comforting layers of roti. This dish combines the best of Trinidad’s vibrant food culture, where rich, flavorful curry meets the ocean’s bounty in tender, flavorful shrimp. Whether you’re looking for a quick weeknight meal or something more elaborate for the weekend, this curry shrimp roti will deliver flavor every time.
I have fond memories of this dish being served for special occasions or casual dinners at home. The smell of curry powder toasting in the pan, the fresh herbs, and the unmistakable sizzle of shrimp hitting the hot oil—it all makes for an unforgettable meal. Pair it with homemade roti, and you’ve got a Trinidadian classic.
The Charm of Trinidad Curry Shrimp
Curry shrimp is a beloved dish in Trinidad, where the combination of fresh seafood and vibrant spices creates something truly special. Trinidadian curry is known for its unique blend of turmeric, fenugreek, geera (cumin), all of which develop deep, warm flavors when cooked. In this recipe, shrimp soak up these rich flavors, cooking quickly to tender perfection. The addition of herbs like cilantro or bandhania (culantro) and Caribbean pimento or other hot peppers gives the dish a fresh, peppery kick.
While curry shrimp is often served over rice for a quick weeknight dinner, wrapping it in roti—whether it’s paratha, dosti, dhalpuri, or inside of a slice of sada roti—makes for a more indulgent meal. The roti acts as the perfect vehicle to scoop up every drop of the flavorful curry sauce, making it a must-try for anyone looking to explore Trini cuisine.
What is Roti?
Roti is a staple in Trinidadian households, known for its soft, flaky layers that melt in your mouth. There are different types of roti that you can pair with curry shrimp, but the most popular choices are:
- Paratha Roti (Buss up shut): Soft, flaky, and buttery, this roti is torn into pieces from the ‘beating process’ and used to scoop up the curry.
- Dhalpuri Roti: A thinner roti filled with spiced, flavorful split peas adds an extra layer of flavor to the meal.
- Dosti Roti: A simple, soft, multilayered, flatbread that pairs beautifully with saucy curries like this one.
No matter which one you choose, the combination of roti and curry shrimp is pure comfort food.
Ingredients You’ll Need:
- shrimp (small, shelled, deveined, rinsed, and drained)
- green seasoning
- small onion (thinly sliced, divided)
- garlic (finely chopped, divided)
- tomato (chopped, optional)
- Hot pepper (to taste, optional)
- Salt (to taste, about 1-2 tsp)
- black pepper
- extra virgin olive oil (or preferred oil)
- thyme leaves, if there is no thyme in the green seasoning
- curry powder
- turmeric powder
Step-by-Step Guide to Making Curry Shrimp Roti
Step 1: Prepare the Green Seasoning (if you do not have)
Green seasoning is a staple in Caribbean kitchens. This recipe calls for pre-made green seasoning, however if you do not have any on hand, make it fresh. To make it, finely chop 2 bunches of scallions, 1 bunch cilantro (or scallions), 1 bunch parsley, 1 bunch bandhania(culantro)-if using, 4 pimento peppers-if using or 1/2 red bell pepper, 1/2 onion-if using, and 1 cup peeled garlic, or place it in a food processor or blender. Check out my green seasoning recipe and post here. Set aside 2 tablespoons to cook with the curry, and use 4 tbs to season the shrimp.
Step 2: Season the Shrimp
Peel, devein, and wash the shrimp in cold water. Season with 4 tbs green seasoning, chopped tomatoes, salt, and black pepper. You can marinate the shrimp for several hours or even overnight for more intense flavor, though it’s not required if you’re short on time.
Step 3: Cook the Curry Base
Heat oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the reserved sliced onion (and hot pepper, if using). Cook until the edges of the onion are golden brown, about 3-5 minutes.
In a small bowl, mix the curry powder with ½ cup of water and 2 tablespoons of green seasoning. Pour this curry mixture into the pot. Reduce the heat to medium-low and cook, stirring frequently, until the liquid evaporates and the curry becomes grainy and separates from the oil—this should take about 3-5 minutes.
Step 4: Add Potatoes (Optional)
If you’re using potatoes, add them now and stir for 2 minutes to coat them in the curry mixture. Add 1½ cups of hot water, bring to a boil, then reduce the heat to low, cover, and cook for about 10-12 minutes until the potatoes are tender.
Step 5: Cook the Shrimp
Raise the heat to medium and add the seasoned shrimp to the pot. Stir frequently and cook for 2-3 minutes. Cover, reduce the heat to low, and let the shrimp release their natural juices. Stir occasionally in a basting motion. If the shrimp doesn’t release enough liquid, or if you prefer more sauce, add 1 cup of hot water. Cook until the desired consistency is achieved, about 10 minutes.
Step 6: Serve with Roti
Once the shrimp is done, taste and adjust the seasoning with more salt or black pepper if needed. Serve the curry shrimp hot, wrapped in paratha, dhalpuri, or dosti roti, or separated on a plate. For a simpler meal, you can also serve it over Jasmine rice.
Tips for the Perfect Shrimp Roti
- Avoid Overcooking Shrimp: Shrimp cooks quickly, so be careful not to overcook them. Once they turn pink and opaque, they’re done.
- Adjusting Heat: If you don’t like too much heat, remove the seeds from the hot pepper, or omit it entirely.
- Prep Ahead: Cleaning and seasoning the shrimp in advance (e.g on the weekend) can save time during busy weeknights.
- Knead the flour for the roti in advance and store in a reseable bag or glass bowl in the fridge, bring to room temp before making loyahs and wrapping. Wrapping of the dough can also be done in advance and stored in a wide, large plastic storage container. Make fresh when ready yo uare ready to serve the meal.
Serving Suggestions
For a casual dinner, pair the curry shrimp with rice, dhal and a side of salad. For a more lavish weekend meal, enjoy the shrimp wrapped in roti (or served separartely on a plate) with pumpkin, curry aloo (if you’re not adding potatoes to the shrimp), curry baigan and aloo, bhaji, and a side of tamarind or mango chutney or pepper sauce.
Final Thoughts
Curry shrimp wrapped in roti is one of those dishes that transports me right back home in Trinidad. The bold flavors of the curry, the tenderness of the shrimp, and the softness of the roti create a meal that’s hearty, flavorful, and perfect for sharing with family. Whether you’re making it for a quick weeknight meal or a special weekend treat, I hope this recipe brings the taste of Trinidad into your home.
Enjoy!
Trinidad Shrimp Roti
Ingredients
- 2 lbs shrimp small, shelled, deveined, rinsed, and drained
- 6 tbs green seasoning divided
- 1 small onion thinly sliced, divided
- 1 tbs minced garlic minced (if green seasoning does not have enough garlic)
- Hot pepper optional, sliced
- 1 tomato optional, chopped
- Salt 1-2 tsp, to taste
- ½ tsp black pepper
- 4 tbsp extra virgin olive oil
- 4 tbsp curry powder
- 1 tsp turmeric powder
Instructions
- Make green seasoning if you do not have on hand, and set aside
- Season shrimp with 4 tbs green seasoning, 1/2 of the onion, salt, tomato, if using, and black pepper.
- Heat oil over medium heat, add remaining sliced onion and hot pepper and cook until until the edges are golden.
- Add curry, turmeric, 2 tbs green seasoning, 1/2 cup water and cook until the liquid evaporates and curry separates from the oil, about 3-5 minutes.
- Add seasoned shrimp, stir well to combine and cook for 10 – 15 minutes. Stir occasionally to ensure that it does not stick. The shrimp will release its own juices and cook in those juices, however, if all the liquid evaporates add water as required. Taste and add more salt if required.
- Serve with rice or roti.
Nutrition
Trinidad Paratha Roti (Buss up Shut) Recipe
Ingredients
For kneading the dough:
- 4 cups all purpose flour preferably organic unbleached
- 2 teaspoons baking powder preferably aluminum free
- 1 teaspoon salt
- 2 teaspoons brown sugar
- About 1 3/4 cups lukewarm water sometimes require a little more or less--add until soft
- 1 tablespoon vegetable oil
For filling the dough:
- 4 tablespoons ghee ghee or butter (or half butter and oil or coconut oil)
- Flour for dusting
To cook the paratha:
- 1/4 cup vegetable oil and/or butter/ghee healthier alternative - use light olive oil or coconut oil
Instructions
Knead flour:
- In a large bowl, combine the flour, baking powder, salt and sugar.
- Gradually add water to make a shaggy soft dough. Rub 1 tablespoon oil over dough. Cover with a cloth and let rest for 15-30 minutes. (Sometimes only requires 5-10 minutes of resting if the dough is very soft)
Fill and wrap paratha:
- Divide the dough into 4 equal pieces. (if you have a very small tawa or griddle make 5)
- Press each dough into a large circle using fingers or rolling pin. Using your fingers (or the bottom of a spoon) rub the surface of the dough with clarified butter. Larger the circle - flakier the roti!!
- Sprinkle with flour. Cut dough downwards from middle of the top edge (12 o'clock) to the center of the dough.
- Roll clockwise into a cone.
- Take the end of the dough and tuck it under the cone.
- Push the tip of the cone downwards into the dough.
- Let it rest for 30 minutes.
Cook the paratha
- Working with one ball of dough at a time (keep the remaining dough covered) and using just enough flour to prevent sticking to counter and rolling pin, press dough into a small flat circle (about 4 inches).
- Using the rolling pin, roll the dough. Flip, rotate and roll until it becomes a thin, even 10 inch round(or as large as your tawa), making sure that the edges are not thick. If you can't make it round, don't worry, it tastes just as good.
- Drizzle or brush about 1/2 tablespoon oil over the surface of the roti. Flip.
- Drizzle or brush oil over the other side. Flip.
- Turn and repeat on the other side, cook another 15 seconds.
- Repeat rolling out and cooking the remaining dough, stacking and wrapping the finished roti in the cloth. Once they are all cooked, let them rest in the cloth for 10-15 minutes before serving. During this time, they will steam themselves, becoming more soft and pliable.
Video
Notes
Nutrition
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