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.

Kamba Wa Nazi Na Limao (swahili Coconut Lime Shrimp)

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

  1. In a large pan, heat the coconut oil over medium heat.
  2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  3. Add the ground turmeric and stir for a minute to release its aroma.
  4. Pour in the coconut milk and bring to a simmer.
  5. Add the shrimp to the pan and cook for 3-4 minutes, or until they turn pink and opaque.
  6. Squeeze the lime juice over the shrimp and season with salt and pepper.
  7. 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