Share, , Google Plus, Pinterest,


Posted in:

Guyanese-Style Pepper Shrimp

Serves 2

© by Suech and Beck


  • Grapeseed Oil for deep-frying
  • Medium (21/25) Shrimp 1 lb, peeled & deveined
  • Cornstarch 3 Tbs
  • Salt 1 1/4 tsp (divided), plus extra to taste
  • Sesame Oil 2 tsp
  • Garlic 3 cloves, finely chopped
  • Scallions 2, roughly chopped (divided)
  • Ginger 1-inch piece, finely chopped
  • Wiri Wiri Chili Peppers 3, finely chopped (see Note)
  • Red Onion 1/4 small, finely chopped
  • Red Bell Pepper 1/4, seeded, deveined & finely chopped
  • Fried Curry Leaves (optional)
  • Lime Wedges to serve

Cook It

  1. Line a baking sheet with paper towel.
  2. Add enough grapeseed oil to a fill up a third of a large saucepan. Heat oil over medium-high heat until it reaches a temperature of 375°F.
  3. In a bowl, combine shrimp, cornstarch and 3/4 tsp salt. Toss well. Carefully lower shrimp into the pan, taking care not to splash hot oil. Deep-fry for 1–2 minutes, until golden brown. Transfer to the prepared baking sheet to drain excess oil.
  4. Heat sesame oil in a wok or large frying pan over medium-high heat. Add garlic, half the scallions, ginger, Wiri Wiri chili peppers, red onion and bell pepper. Season with the remaining 1/2 tsp salt. Toss well to combine.
  5. Add shrimp and mix well. Season to taste with salt.
  6. Transfer to a serving platter and garnish with remaining scallions and fried curry leaves (if using). Serve warm with lime wedges.

Note: Wiri Wiri chili peppers can be substituted with half the amount of Scotch bonnet or habanero chili peppers.

Excerpted from Mad Love: Big Flavours Made to Share, from South Asia to the West Indies–A Cookbook  by Devan Rajkumar. Photography by Suech and Beck. Copyright © 2023 by Devan Rajkumar. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher