Shrimp Rougail

The scent hits first – sharp with ginger, warm from the tomatoes, something green too – hard to describe unless you’ve been to someone’s backyard kitchen on a humid evening in Réunion. It’s not fancy, not tucked into layers of garnish or decoration. It’s honest. Shrimp rougail isn’t just food, it’s comfort in a wide shallow pan, the kind that gets scratched from too much use. And still, just when I start stirring in the last bit of thyme, the whole thing becomes more than just a sauce or a stew. It feels like home, even if home isn’t anywhere near the Indian Ocean.

Why You’ll Crave It

• Fragrant and bold – every spoonful feels layered, sun-warmed, and alive somehow
• Quick enough for a weeknight, but special enough for guests (the kind that stay and linger)
• The shrimp stay tender, plump, and flavorful – never rubbery or lost in the sauce
• No hard-to-find ingredients – just humble, real food that does more with less
• It’s adaptable – spice it more, add chopped greens, or tame it with coconut milk

The first time I made this, I remember watching my neighbor close his eyes and just mutter, “…that sauce.”

What You’ll Need

• 500g raw shrimp: peeled and deveined – medium or large, tails off make it easier to eat
• 1 large onion: chopped finely enough to melt into the sauce
• 2 garlic cloves: minced – go brave with a third if you like a bite
• 1 tsp fresh ginger: grated, not too fine – you want little heat-sparks of it
• 3 ripe tomatoes: chopped – juicy ones are good here
• 1 green bell pepper: diced small for texture and color
• 1 fresh red chili: chopped, seeds in or out depending on how brave you’re feeling
• 1 tsp ground turmeric: for color and earthiness in the base sauce
• 1 tsp dried thyme: crushed between fingers before adding to wake it up
• Salt and black pepper: to taste – trust your palate
• 2 tbsp olive oil: or sunflower, if you prefer it more neutral
• Fresh coriander: handful, roughly chopped for garnish at the end

Easy How-To

Start with prepping the basics

Peel and rinse your shrimp (I know, it’s not glamorous, but it’s worth slowing down for). Set them aside on a paper towel to dry a little. Then chop your onion, garlic, ginger, tomatoes, and pepper. I like to prep everything first so I can just coast through the cooking part.

Build those lovely aromatics

Heat the oil in a wide pan over medium. Add your onion and let it cook until soft – not brown, just gently golden. Stir in garlic, ginger, and the chili. Let it all sizzle together for two minutes – your kitchen will smell amazing about now.

Tomatoes go in next

Tumble in the chopped tomatoes and the green pepper. Add your turmeric and thyme now too. Cook until everything’s softened – I’d say about 6-8 minutes, but check by pressing the back of a spoon into a tomato. When it breaks without resistance, you’re good.

Introduce your shrimp

Add the shrimp into the pan. Stir so they’re fully coated in the mix. They cook fast – 5 to 7 minutes is usually enough. Flip them once or twice so they pink up evenly. Keep the heat on medium so they stay tender and don’t seize up.

Taste and tweak

Season with salt and pepper. Sometimes I add a splash of hot sauce here, or a pinch more thyme if it needs something herbal. Let it simmer just another minute or so to come together.

Finish and serve

Scatter chopped coriander on top. Scoop it gently over rice (basmati works, but jasmine is nicer) or thick slices of crusty bread. Even spooned over couscous works… honestly, you’ve got options.

Good to Know

• If using frozen shrimp, give them time to defrost slowly in the fridge, not the microwave. It matters.
• I’ve forgotten the chili once – the flavor still worked, just softer and more tomato-forward. Still lovely.
• Don’t walk away and overcook it… shrimp can turn grumpy very fast.

Serving Ideas

• Serve with steamed coconut rice and a cucumber salad – cool next to the heat
• Warm flatbread to scoop up the sauce – very satisfying
• Pair with a crisp white wine – something dry with citrus notes works wonders

Top Tricks

• If your tomatoes aren’t super ripe, stir in a spoonful of tomato paste to deepen the flavor
• Toast your spices for a few seconds in oil before adding onions – it makes them more fragrant
• Double the sauce and freeze half for a quick base another week (works well with tofu or eggs too)

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Yes, just make sure they’re fully thawed and patted dry before cooking. Otherwise, they release too much water and make the sauce watery.

What type of shrimp is best for rougail?

Medium to large ones, ideally ones that hold their shape. Wild-caught if you can find them – they carry a touch more flavor.

Can I add vegetables to the rougail?

Sure – zucchini, spinach, even okra can work. Just adjust the cooking times. Softer veg can go in after the tomatoes.

How can I make this dish spicier?

More chili, obviously, but a small spoonful of chili paste stirred in at the end is a nice trick too. Or try thinly sliced bird’s eye chilis if you’re feeling wild.

What can I serve with rougail crevettes?

Plain rice, couscous, or toasted baguette rounds. Some roasted sweet potatoes on the side are also a lovely, mellow pairing.