Shrimp Callaloo and Parsnip Curry

Callaloo is an interesting leafy green plant I came across in a specialty produce store. It’s a popular Caribbean ingredient originating from West Africa. And it’s wicked fun to say! Callalooooo. Callaloo is often prepared with coconut milk and seafood, so naturally I thought to make a curry.

Exciting in the Paleo world huh? I think by now every Paleo veteran has relied on coconut milk based curries to help them survive a Paleo diet challenge. And with good reason, since curry dishes are hassle free and super delish!

Shrimp Callaloo and Parsnip Curry

I wanted to make this curry super thick and a little sweet without relying on un-Paleo ingredients like sugar and starch flour. In place of sugar and flour, I boiled parsnip cubes with coconut milk and almond milk and used an immersion blender to puree the mixture into a sweet and creamy base. Then added lots and lots of curry powder. Bathe in the stuff! It cures ailments and makes you pretty.

Shrimp Callaloo and Parsnip Curry

As always, I cook my shrimp separately with a heaping of ghee  for the pleasant buttery texture. Seriously cannot stand shellfish boiled in the stew base. Do the extra step! It’s an extra dirty dish, but it’s worth it. Promise! :)

Shrimp Callaloo and Parsnip Curry
Prep time
Cook time
Total time
Serves: 4
  • 4 cups of Callaloo Leaves (or sub Spinach)
  • 1 can of Full Fat Coconut Milk
  • 2 cups of Almond Milk
  • 1 lb of Parsnips, peeled and cubed
  • 2 Tablespoons of Curry Powder
  • 1 teaspoon of Sea Salt
  • 2 Tablespoons of Ghee/Butter
  • 1 lb of Jumbo Shrimp, peeled and devined
  • ½ teaspoon of Cayenne Pepper
  1. Tear the callaloo leaves from the steams and chop the leaves into small pieces.
  2. Heat the coconut milk and almond milk to a light boil (about medium heat) and add the parsnip cubes, curry powder, and salt. Boil for about 20 minutes until the parsnips are soft.
  3. Mash the parsnips into the milk or use an immersion blender to make a smooth creamy soup.
  4. Add the callaloo leaves and cook for about 5-10 more minutes until leaves are softened. You may need to add a little water if the sauce is too thick and the leaves need more time cooking.
  5. Heat a separate frying pan to medium high and add the ghee/butter.
  6. Add the shrimp and sauté for about 3-5 minutes. Sprinkle in the cayenne pepper.
  7. Fold the shrimp into the curry or place on top.
  8. Enjoy!



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