Ethiopian Berbere (Shrimp in Spicy Coconut Milk)

Sherry Blizzard


Mom (witch 1-2-3 here on JAP) gave me a collection of spices from around the world. See for a list. The recipe is not listed on the website but is on the back of the can. This is a pretty spicy dish, so if you don't care for the bite curry sometimes brings, I would cut down on the amount.

The hardest part of this recipe is shelling and deveining the shrimp. I only use wild caught extra large shrimp (cut them in 1/2), but you can use the already cleaned ones if you prefer to skip this step.

The snap peas really MAKE this dish...that sweet bite of crunch is perfect.

☆☆☆☆☆ 0 votes
15 Min
40 Min
Stove Top


Add to Grocery List

1 lb
shrimp, deviened shells and tails off
1 lb
snap peas
1 large
crushed tomatoes, canned
1 medium
onion, diced
1 c
coconut milk
1 c
3 Tbsp
2 Tbsp
garlic, minced
2 Tbsp
berbere (i'll attach the link to make your own berbere spice mix if you can't get the silk road mix)

How to Make Ethiopian Berbere (Shrimp in Spicy Coconut Milk)


  • 1This is what you need.
  • 2Saute onion and garlic in butter until soft and translucent.
  • 3Add tomatoes and berbere spice; simmer for 10 minutes.
  • 4Add shrimp (I should have cut them in 1/2 lengthwise--they were huge) and snap peas; cook for 5 minutes (don't overcook the shrimp)
  • 5Finish with coconut milk and cilantro Simmer for 15 minutes; add salt to taste. I served this over white basmati rice.
  • 6**Here is a link to make the spice mix.

Printable Recipe Card

About Ethiopian Berbere (Shrimp in Spicy Coconut Milk)

Show 9 Comments & Reviews

16 Delectable Lobster Recipes

16 Delectable Lobster Recipes

Kitchen Crew @JustaPinch

Mmmm that luscious lobster taste is so dang good and drool-worthy...but how exactly do you cook it? Well check out these delectable lobster recipes you’re sure to love! Lobster Tails...