Kamba Wa Nazi Na Limao (swahili Coconut Lime Shrimp)
Kamba wa Nazi na Limao, or Coconut Lime Shrimp, is a popular dish in Tanzanian cuisine. This flavorful and aromatic dish is perfect for seafood lovers and is easy to prepare.
Ingredients
- 1 pound of shrimp, peeled and deveined
- 2 tablespoons of coconut oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 teaspoon of ground turmeric
- 1 can of coconut milk
- Juice of 2 limes
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pan, heat the coconut oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the ground turmeric and stir for a minute to release its aroma.
- Pour in the coconut milk and bring to a simmer.
- Add the shrimp to the pan and cook for 3-4 minutes, or until they turn pink and opaque.
- Squeeze the lime juice over the shrimp and season with salt and pepper.
- Garnish with fresh cilantro and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Fat
- 15g
- Carbohydrates
- 10g
Supplies
Large pan Knife Cutting board Wooden spoon
Tools
Lime squeezer
Serving suggestions
Serve the Coconut Lime Shrimp over a bed of steamed rice or with a side of crusty bread to soak up the flavorful sauce.
Tips & tricks
For a spicier kick, add a chopped red chili or a pinch of cayenne pepper to the dish.
Cost
$15