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Belizean cuisine has been influenced by so many diverse cultures. It truly is a melting pot. Some of these include Maya, Chinese, Lebanese, Mennonite, Carribean, British, East Indian, and Creole.
Located on the Caribbean Sea, it is obviously a place that is rich with delicious seafood…conch, spiny lobster, grouper, and shrimp to name but just a few.
The dish I would like to share with you is Coconut Curry Shrimp, and the recipe is from my Flavors of Belize cookbook, which I bought during a trip to Belize in 2013.
The trip to Belize was in a word INCREDIBLE. Beautiful people, animals, flora, food, sea, and culture…it was everything I wanted in a vacation and more.
Elvi’s Kitchen – Ambergris Caye, Belize
During our trip, we were privileged to dine at Elvi’s Kitchen, on Ambergris Caye. Elvi’s Kitchen is one of the most famous and popular restaurants on Ambergris Caye, Belize’s largest island. Elvi’s Kitchen restaurant’s floor is completely sand and it is so fun to run your toes through it whilst eating!
Scroll through the Instagram post below to see some photos of our dining experience at Elvi’s.
So we dined on Belizean tacos and Wasaviche when we went to Elvi’s. In addition to buying this food, we also bought my most favorite souvenir/memento of our trip from Elvi’s…the Flavors of Belize cookbook.
I have been cooking up some recipes from this book and my absolute favorite recipe is Coconut Curry Shrimp, from Elvi’s Kitchen. I am absolutely thrilled that they are allowing me to publish their amazing recipe to share with everyone!
This recipe includes curry powder, cardamom, Creole sauce, ginger, and garlic. I was blown away by how amazing the flavors were, and since I am a huge fan of curries, I knew this would be a dish that I would fall in love with. 🙂 I think you will too.
Please note, I have substituted the Creole sauce with Tabasco, as unfortunately I don’t have permission to publish the Creole sauce recipe. You may consider this recipe from Food.com for Belizean Style Habanero Sauce if you would like to make your own.
Other Belizean Recipes You May Enjoy
Coconut Curry Shrimp
- 1 lb shrimp peeled and deveined
- salt to taste
- 1 ts pepper freshly ground
- 1/4 cup coconut oil
- 2 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1/4 cup onion diced
- 1/4 cup green bell pepper deseeded and diced
- 1/2 cup tomatoes deseeded and diced
- 6 cardamom pods crushed
- 3 tbsp curry powder
- 2 ts Tabasco habanero pepper sauce or use your favorite hot pepper sauce or omit if you prefer a milder curry
- 2 cups seafood or chicken stock
- 2 cups coconut milk
- 2 tbsp cilantro chopped
- Season shrimp with salt and pepper. Heat coconut oil in cast-iron pot or frying pan. Add garlic, ginger, onion, bell peppers and tomato. Cook until tender, about 5 minutes.
- Add cardamom pods, curry powder and Tabasco (if using). Stir well. Add shrimp, saute for 5 minutes and set aside. Add stock and coconut milk to sautéed vegetables and reduce over medium heat for approximately 10 to 15 minutes.
- Return shrimp to stock, add fresh cilantro and simmer for an additional 5 minutes.