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Rum Shrimp Curry

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“I love Thai cuisine and created this one just from what I had in my fridge. It’s a little spicy, but not overwhelming. It has a very unique flavor and got raves from everyone!”

Ingredients Nutrition

  • 453.59 g shrimp, peeled and deveined (26-30 count)
  • 44.37 ml spiced rum
  • 2.46 ml cajun seasoning (any kind will do)
  • 29.58 ml oil
  • 1 medium onion, chopped
  • 29.58 ml oil
  • 118.29 ml water
  • 236.59 ml canned crushed tomatoes
  • 78.78 ml Thai curry paste (I used "mild", available at supermarkets)
  • 473.18 ml cooked jasmine rice, made with the proper amount of
  • 473.18 ml fish stock or 473.18 ml fish bouillon cubes, dissolved in water


  1. Place shrimp in a medium bowl, add Rum and sprinkle with Cajun spice powder.
  2. Add 2 tablespoons oil and let marinate for 15 minutes.
  3. Meanwhile add 2 tablespoons oil in a skillet and sauté onion until tender.
  4. Add curry paste and water, mixing well.
  5. Remove shrimp from marinade and set aside.
  6. Stir in marinade and tomatoes to the skillet and cook for 5 minutes.
  7. Add shrimp and cook gently for 3-4 minutes. Don’t overcook or shrimp will be tough and rubbery.
  8. Serve over cooked Jasmine rice.

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