Curry Shrimp Roti

A popular Caribbean street food! Curry shrimp served in soft, unleavened flatbread. A flavorful and satisfying breakfast option.

50m4 servings

Contains wheatContains shellfishNUTS-free

550 cal|35g protein|55g carbs|20g fat|7g fiber

Ingredients

about 450 g Shrimp, peeled and deveined
2 tablespoons Curry Powder
1 medium Onion, chopped
3 cloves Garlic, minced
0.5 teaspoon Scotch Bonnet Pepper, minced (optional)
1 medium Potato, diced
1 can Coconut Milk
0.5 teaspoon Salt
0.25 teaspoon Black Pepper
4 each Roti (Flatbread)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Marinate shrimp: In a bowl, marinate shrimp with curry powder, salt, and black pepper.
2Sauté: In a large skillet, sauté onion and garlic until softened.
3Add shrimp: Add the marinated shrimp to the skillet and cook until pink and cooked through.
4Add potato: Add diced potato and cook for a few minutes.
5Add coconut milk: Pour in the coconut milk and bring to a simmer. Cook until the potato is tender and the sauce has thickened.
6Season: Season with salt and black pepper to taste. Add Scotch bonnet pepper (if using).
7Warm roti: Warm the roti bread.
8Assemble: Spoon the curry shrimp mixture into the center of each roti.
9Serve: Fold the roti and serve immediately.

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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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