Quick Ethiopian-Inspired Coconut Berbere Shrimp Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fast and flavorful shrimp curry with a bright coconut milk base and bold berbere spices, perfect for a weeknight meal served over fluffy rice. This african-inspired seafood (gluten-free, dairy-free) ready in about 25 minutes pairs peeled and deveined large shrimp, berbere spice blend, (14 oz) coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 African cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 small diced yellow onion and sauté for 4 minutes until softened.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tsp grated fresh ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 2 tbsp berbere spice blend and toast for 1 minute to release aromas.
  4. Step 4: Pour in 1 can (14 oz) coconut milk, stirring to combine. Bring to a gentle simmer.
  5. Step 5: Add 1 lb peeled and deveined large shrimp, cooking for 4-5 minutes until shrimp turn pink and opaque.
  6. Step 6: Season with 1 tsp salt, 1/2 tsp black pepper, and finish with 1 tbsp fresh lime juice.
  7. Step 7: Garnish with 1 tbsp chopped fresh cilantro and serve immediately over 2 cups steamed jasmine rice.

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Frequently asked questions

How long does Quick Ethiopian-Inspired Coconut Berbere Shrimp Curry take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Quick Ethiopian-Inspired Coconut Berbere Shrimp Curry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep berbere spice blend from drying out.

Can I substitute ingredients in Quick Ethiopian-Inspired Coconut Berbere Shrimp Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Quick Ethiopian-Inspired Coconut Berbere Shrimp Curry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Quick Ethiopian-Inspired Coconut Berbere Shrimp Curry gluten-free?

Yes — this recipe is tagged gluten-free, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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