Caribbean Shrimp and Carilie (Bitter Melon) Stir-Fry
I finally got around to growing bitter melon (Carilie) successfully this past summer—an ingredient I’ve shied away from since childhood. But in this Caribbean Shrimp and Carilie (Bitter Melon) Stir-Fry, the vibrant heat of scotch bonnet and savory shrimp turn its bitterness into something deliciously addictive.
Ingredients
- 3 bitter melons (Carilie)
- 1/3 pound shrimp (peeled, deveined)
- 1 teaspoon curry powder
- 1 teaspoon Caribbean Green Seasoning
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil (divided)
- 1-5 Bird’s Eye peppers (sliced)
- 3 cloves garlic (smashed)
- 1 thumb-sized piece ginger (sliced thin)
- 2-3 tablespoons water
- 1 teaspoon brown sugar
- 1/2 teaspoon salt (adjust to taste)
Method · 25 min
- Pat the shrimp dry, then season with Caribbean green seasoning, curry powder, and black pepper.
- Mix and set aside to marinate.
- Make about 4 incisions on each of the Bird's eye peppers without cutting through.
- Slice the bitter melon in half and using a spoon scrape the insides out.
- Heat half the vegetable oil in a wok over medium heat. Stir-fry the shrimp for about 1 minute until pink, then remove and set aside.
- Add remaining oil on low heat. Sauté bird’s eye peppers for 2 minutes, then add garlic and ginger; cook for 30 seconds.
- Raise heat to medium-low. Add the sliced bitter melon, salt, and water. Stir well to coat.
- Cover and cook for 10 minutes or until the melon is tender.
- Return shrimp to the wok and add brown sugar. Cook for 1 more minute.
- Taste and adjust seasoning before serving.
The shrimp and spices complement the mellowed melon, softened with water on medium-low heat until just tender. This dish is a quick one-pan stir-fry packed with bold Caribbean flavors, featuring the unique bitterness of carilie balanced by sweet shrimp, fragrant green seasoning, and a splash of heat. It’s a gardener’s delight and a nostalgic nod to Caribbean heritage.
