Shrimp Tibs (Sautéed Shrimp in Ethiopian Spices)

Shrimp Tibs (Sautéed Shrimp in Ethiopian Spices)

Shrimp Tibs (Sautéed Shrimp in Ethiopian Spices)


1 lb of shrimp, peeled and cleaned  
1 cup onion, julienne cut
1 cup red bell pepper, julienne cut
1/2 cup green bell pepper, julienne cut
2 tablespoons Niter Kibbeh
1 diced roma tomato
1 teaspoon ground Korerima
1 twig fresh rosemary 
1 jalapeno, sliced lengthwise into quarters (optional)
1 heaping tsp Berbere (or Mitmita if you want extra spicy)
Sea salt to taste



Peel and de-vein shrimp, cut onion, bell pepper, tomato, and jalapeno. Grind Korerima from a whole seed to a fine powder using a spice grinder.


  1. On a hot skillet, sauté the onions and bell peppers in the Niter Kibbeh, allow to cook for 10 minutes so the bell peppers and onions can cook down.
  2. Add in the korerima, jalapeno, rosemary, and tomatoes, and sauté for another 5-10 minutes. Add more Niter Kibbeh or a small amount of water if the veggies begin to burn. 
  3. Finally, add the Berbere and shrimp, and cook until the shrimp turns pink and curls, about 2-5 minutes. 
  4. Serve hot with Shouro over injera and enjoy!

Serves: 4 | Prep time: 10 minutes | Cooking time: 25 minutes

Leave a comment

Please note, comments must be approved before they are published