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)


  1. This is what you need.
  2. Saute onion and garlic in butter until soft and translucent.
  3. Add tomatoes and berbere spice; simmer for 10 minutes.
  4. Add 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)
  5. Finish 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.

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About Ethiopian Berbere (Shrimp in Spicy Coconut Milk)

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