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Bounjal Shrimp
Juicy shrimp dry-fried in a fiery, fragrant masala of garlic, geera and hot pepper until the seasoning clings to every bite. Bold, spicy and seriously good with rice or roti.
Bounjal shrimp is bold Guyanese cooking at its best — shrimp dry-fried in a punchy masala of burnt curry, garlic and hot pepper until the seasoning hugs every piece. ‘Bounjal’ means cooked down dry, so there’s no gravy to hide behind, just pure spicy flavour. Serve with rice or roti.
Ingredients
- 1 1/2 lbs large shrimp, peeled and deveined
- Juice of 1 lime
- 1 onion, sliced
- 6 cloves garlic, minced
- 2 stalks scallion, chopped
- 2 sprigs thyme
- 1 tbsp curry powder
- 1 tsp ground cumin (geera)
- 1 hot pepper (wiri wiri or scotch bonnet), chopped
- 1 tomato, chopped
- 3 tbsp oil
- Salt and black pepper to taste
Instructions
- Wash the shrimp with lime and water, drain, and season with a little garlic, salt and black pepper.
- Mix the curry powder and cumin with 2 tbsp water to make a paste.
- Heat the oil in a wide pan over medium-high heat. Sauté the onion, remaining garlic, scallion and thyme until soft and fragrant.
- Add the curry paste and cook for 2 minutes until the oil separates and the spices darken slightly.
- Add the tomato and hot pepper and cook until the tomato softens into the masala.
- Add the shrimp and stir to coat. Cook over medium-high heat, stirring often, for 5–7 minutes until the shrimp are pink and the seasoning is dry and clinging — 'bounjal' means cooked down with little gravy.
- Taste, adjust salt, and serve hot with rice, dhal or roti.
Tips & Notes
- Don't overcook the shrimp — they're done as soon as they turn pink and curl.
- 'Bounjal' (or bunjal) means dry-cooked, so let the liquid cook off until the masala coats the shrimp.
- Adjust the hot pepper to taste — traditionally this dish has a good kick.
- Works just as well with fish, chicken or duck.
Frequently Asked Questions
What does bounjal mean?
It means dry-cooked — the shrimp is cooked down until the masala coats every piece and there is little to no gravy left.
How do I avoid rubbery shrimp?
Do not overcook them. Shrimp are done as soon as they turn pink and curl, about 5–7 minutes.
Can I use this method with other proteins?
Yes — the bounjal method works just as well with fish, chicken or duck.
Nutrition is an approximate estimate per serving and will vary with brands, portion sizes and substitutions. See our disclaimer.
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