Spicy Geera Shrimp (Caribbean Roasted Cumin)

I didn’t fully appreciate geera (roasted cumin) until adulthood. Now I use it in so many dishes. This Spicy Geera Shrimp combines smoky roasted cumin with spicy peppers for a quick and vibrant seafood dish.

Ingredients · Servings 4

1 1/2 pounds shrimp (peeled, deveined)
1 tablespoon roasted cumin powder (geera)
1 tablespoon Caribbean Green Seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons vegetable oil
1 tablespoon cumin seeds
1/2 teaspoon coriander seeds
1 habanero pepper (sliced, seeds optional)
5 Wiri Wiri peppers (or Scotch bonnet peppers, sliced)
3 cloves garlic (diced)
1 scallion (chopped)
2 tablespoons cilantro (chopped)

Method · 10 min

Season shrimp in a bowl with ½ tablespoons roasted cumin, green seasoning, salt, and pepper. Let rest if time allows.
Stir well and allow to marinate (if you have time) for an hour or so.
Heat olive and vegetable oils in a wide skillet on low. Add cumin seeds, coriander seeds, garlic, habanero, and peppers. Cook 3–4 minutes, stirring often.
Increase heat to medium-high; add shrimp and remaining roasted cumin. Stir-fry quickly for 4–5 minutes until shrimp are just cooked.
Remove from heat; stir in scallion and cilantro.
Taste and adjust salt or heat, then serve immediately.

Shrimp: Tender, juicy crustaceans—ideal carriers for geera and spices.
Roasted Cumin (Geera): Provides warm, smoky depth and distinctive Caribbean flavor.
Caribbean Green Seasoning: Herb blend that brings traditional island brightness.
Cumin Seeds: Toasted in oil for added texture and aroma.
Coriander Seeds: Adds citrusy warmth underneath the heat.
Garlic: Lends savory complexity.
Habanero and Wiri Wiri Peppers: Pack intense heat—adjust to your spice preference.
Olive and Vegetable Oil: Used for cooking and flavor layering.
Salt and Black Pepper: Essential seasoning for harmony.
Cilantro and Scallion: Fresh finish that lightens the dish.

Shopping Made Easy

Shrimp are available fresh or frozen in seafood sections.
Geera (roasted cumin) and green seasoning are in Caribbean or international spice aisles.
Scallions come in bunches in the produce section.
Wiri wiri peppers are specialty but Scotch bonnet works well too.
Let seasoned shrimp sit 15–60 minutes to absorb flavors.
Always start spice base on low to avoid burning.
Use a wide pan to cook shrimp in one layer—this helps develop sear.
Serve immediately—overcooking shrimp makes them rubbery.