Trinidad fry bodi with shrimp is a beloved dish in Trinidad and other Caribbean islands. This flavorful meal combines sautéed long green beans (bodi) with fresh tomatoes, onions, garlic, and optional hot pepper for a burst of taste. Despite the name, it is not deep fried, but gently sauteed.
Shrimp adds richness, making it a hearty dish, though it can easily be adapted into a vegan version by skipping the shrimp. Known for its simplicity and vibrant flavors, Trinidad fry bodi with shrimp offers versatility, satisfying various dietary preferences while showcasing the essence of Caribbean cooking.
What is Bodi:
Bodi, also known as long beans or yard beans, is a staple in Trinidadian and Caribbean cooking. These slender, elongated green beans can grow up to a yard in length, hence the name “yard beans.” They have a slightly firmer texture than traditional green beans and a mild, earthy flavor that absorbs seasonings well.
In Caribbean cuisine, bodi is often sautéed with aromatic ingredients like garlic, onions, tomatoes, and spices, making it a key ingredient in vegetable-based dishes. Some common recipes are fry bodi, curry bodi, curry bodi and aloo and I have also personally used it to make fried rice.
It is occasionally paired with various proteins like chicken, shrimp, and salted fish.
Whether served alongside roti or dhal and rice, or as a healthy side dish, bodi is a versatile and nutritious vegetable that plays a prominent role in the everyday meals.
Other Names for Bodi:
Bodi goes by several different names around the world. Here are some common names for it in different regions:
- Yardlong Beans or Long Beans – Popular term in many parts of the world, including the U.S.
- Snake Beans – Common in Australia and Southeast Asia.
- Chinese Long Beans or Chinese Green Beans – Frequently used in Chinese cuisine.
- Asparagus Beans – Refers to their tender, long, slender shape.
- Sitaw – Name used in the Philippines.
- Bora – Common name in the Caribbean, particularly in Trinidad and Guyana.
- Kacang Panjang – Indonesian and Malaysian name for long beans.
- Đậu Đũa – Vietnamese term.
- Thua Fak Yao – Thai name for long beans.
- Loubieh – Middle Eastern name, especially in Lebanese cuisine.
These long beans are popular in stir-fries, curries, and salads, not only in the Caribbean but across various cultures.
Perfecting Fry Bodi with Shrimp
Growing up in a Caribbean household, Fry Bodi with Shrimp was a dish my mother would make for weekday or weekend breakfast or dinner with sada or dosti roti. The aroma of garlic, onion and tomatoes sizzling in hot oil would fill the kitchen, and it was always a meal I looked forward to.
Over the years, I’ve experimented with different flavors and heat levels, but I always come back to this simple, yet satisfying, version that celebrates the essence of Trini home cooking.
Ingredients You’ll Need
- Bodi (Yardlong Beans) – The star of the dish, bodi brings a fresh, slightly sweet taste to the recipe.
- Shrimp – Adds a savory, seafood flavor that balances the vegetables. Choose fresh or frozen shrimp, deveined and cleaned.
- Garlic & Onions – Essential aromatics that deepen the flavor profile.
- Hot Pepper (Scotch Bonnet, Habanero, or Wiri Wiri) – Provides a spicy kick. Adjust the heat according to your preference.
- Tomatoes – For a slight tanginess that cuts through the rich shrimp flavor.
- Salt & Pepper – Basic seasonings that enhance the overall taste.
- Oil – For frying the bodi and shrimp to golden perfection.
How to Clean Long Green Beans (Bodi)
Cleaning bodi is essential for ensuring the best flavor and texture. When selecting your green beans, look for bright green, firm pods. However, there is also a light green version which I am using today. To prepare them:
- Rinse the beans thoroughly in cold water to remove any dirt or residue.
- Trim both ends of each pod.
- Cut the bodi into 1/2-inch pieces, perfect for sautéing.
For optimal results, clean and prep the beans just before cooking to maintain their freshness and vibrant color.
How to Clean Shrimp
If you’re using shrimp, it’s important to clean them properly for the best taste(suggest buying pre-cleaned to save on prep time). Here’s how to clean baby shrimp:
- Rinse the shrimp under cold water.
- Peel off the shells and remove the tail (if still attached).
- Devein the shrimp by making a shallow cut along the back and pulling out the dark vein.
- Give them another rinse to ensure they’re clean and ready for cooking.
For those opting for a vegan version, this step can be skipped entirely or replaced by prepping mushrooms, tofu, or another plant-based protein.
How to Cook Fry Bodi with Shrimp
- Heat oil in a medium-sized heavy pot over medium heat.
- Add tomatoes, onions, garlic, and hot pepper (if using). Cook for about 5 minutes, stirring occasionally.
- Stir in the bodi and let it cook for about 15 minutes, stirring every 5 minutes to ensure even cooking.
- Once the bodi is tender but still crisp, add the shrimp, chopped scallions, salt, and black pepper. Cook for an additional 3-5 minutes, allowing the shrimp to turn pink and all the flavors to meld together.
The result is a flavorful, hearty dish that pairs well with a variety of sides. If you’re making the vegan version, simply skip the shrimp and season the bodi to taste.
Making It Vegan
See the Original Fry Bodi Recipe here(vegan).
This dish is incredibly easy to make vegan. Simply omit the shrimp or replace it with mushrooms, tofu, or any other plant-based protein. The rich flavors of the tomatoes, garlic, and seasoning ensure that the dish remains just as satisfying without the shrimp.
Trinidad fry bodi with shrimp (or its vegan counterpart) is a versatile and flavorful dish that can be enjoyed with a variety of sides. Whether paired with traditional roti or something more modern like naan, it’s a wonderful meal for any time of day. Try it out and experiment with different combinations to make it your own! Let us know in the comments how you like to serve your fry bodi, and happy cooking!
Why This Fry Bodi with Shrimp Recipe Works
This recipe is a beautiful balance of seafood and fresh vegetables, seasoned simply yet effectively. The shrimp adds protein and a rich, savory taste, while the bodi offers texture and freshness. The garlic, onions, and hot peppers contribute to the bold, traditional Caribbean flavors we love.
Tips for Perfecting Your Fry Bodi with Shrimp
- Choosing the Right Shrimp: For this recipe, small or medium shrimp work best. Always opt for fresh shrimp, but frozen shrimp can work in a pinch—just make sure to thaw, rinse, drain well or pat them dry.
- Adjusting the Spice Level: If you’re a fan of fiery dishes, feel free to add more Scotch Bonnet or Wiri Wiri peppers. For a milder version, you can reduce or omit the hot pepper altogether.
- Making it Vegan: This dish is incredibly easy to make vegan. Simply omit the shrimp or replace it with mushrooms, tofu, or any other plant-based protein. The rich flavors of the tomatoes, garlic, and seasoning ensure that the dish remains just as satisfying without the shrimp.
Accompaniments to Serve with Fry Bodi and Shrimp
Traditionally, fry bodi is enjoyed with sada roti, paratha, dhalpuri. or dosti roti, but it can also be served with non-traditional options like freshly steamed basmati rice, pita bread or naan. Each of these options complements the dish’s earthy and savory flavors, making for a satisfying meal.
How to Store
Fry bodi with shrimp can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or microwave, adding a little water if needed to refresh the texture.
Try Fry Bodi with Shrimp Today!
Whether you’re familiar with Caribbean cuisine or trying it for the first time, Fry Bodi with Shrimp is a must-try dish. It’s simple to prepare yet bursting with flavor. Perfect for a weeknight dinner or a special family meal, this recipe will transport you straight to my kitchen!
I hope you enjoy making this recipe as much as I do—it’s a nostalgic taste of home for me and a great way to bring the flavors of Trinidad to your table.
Don’t forget to give this recipe a five-star rating if you loved it, and let me know in the comments how it turned out for you. For more Caribbean and fusion recipes, be sure to subscribe to my blog!
Trinidad Fry Bodi with Shrimp
Ingredients
- 1 pound bodi long green beans
- 2 large tomatoes diced
- 1 large onion chopped
- 2 tablespoons minced garlic
- 6 tablespoons oil
- Hot pepper to taste (optional)
- 1/2 pound baby shrimp peeled and deveined
- 2 scallions chopped
- Salt and black pepper to taste
Instructions
Prep the Bodi:
- o Rinse the bodi under cold water.
- o Trim both ends of each pod and cut into 1/2-inch pieces. Set aside.
Prep the Shrimp:
- o Rinse the shrimp under cold water.
- o Peel and devein the shrimp, removing any tails.
Sauté the Vegetables:
- o In a medium-sized heavy pot, heat 6 tablespoons of oil over medium heat.
- o Add 2 diced tomatoes, 1 chopped onion, 2 tablespoons minced garlic, and hot pepper (if using).
- o Cook for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
Cook the Bodi:
- o Stir in the cut bodi (1 pound).
- o Let it cook for about 15 minutes, stirring every 5 minutes to ensure even cooking and to avoid sticking.
Add Shrimp and Seasoning:
- o Stir in 1/2 pound of shrimp, 2 chopped scallions, salt, and black pepper to taste.
- o Cook for an additional 3-5 minutes, until the shrimp turns pink and the flavors meld.
Notes
This dish is incredibly easy to make vegan. Simply omit the shrimp or replace it with mushrooms, tofu, or any other plant-based protein. The rich flavors of the tomatoes, garlic, and seasoning ensure that the dish remains just as satisfying without the shrimp.
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A Trinidadian culinary connoisseur sharing recipes from Trinidad and the Caribbean with a modern twist.