FlamingFoodies recipe
Misir Wot with Shrimp and Scotch Bonnet
Ethiopian red lentil stew thickened with berbere spice, built on caramelized onions and finished with large shrimp. The scotch bonnet pepper infuses the whole pot with heat; the shrimp joins in the final minutes to stay tender and clean-tasting against the layered spices.
Shrimp in a thick, crimson lentil stew built on berbere spice and caramelized onions. The heat comes from scotch bonnet peppers stirred into the base; the shrimp stays tender because it joins at the end.
Ingredients
For the recipe
- 3 tablespoonsclarified butter or oil, ghee preferred
- 2 largered onions, finely diced
- 4 clovesgarlic, minced
- 1 tablespoonginger, grated fresh
- 2 tablespoonsberbere spice
- 1 wholescotch bonnet pepper, split lengthwise, seeds removed for less heat
- 1 cupred lentils, rinsed
- 2.5 cupswater or vegetable broth
- 1 teaspoonsalt, adjust to taste
- 0.5 teaspoonfenugreek, optional but traditional
- 1.5 poundslarge shrimp, peeled and deveined
- 2 tablespoonsfresh lime juice
Method
1. Caramelize the onions Heat the clarified butter in a heavy-bottomed pot over medium-high heat. Add the diced onions and cook, stirring often, until they soften and begin to brown at the edges, about 8–10 minutes. They should release their water first, then start to caramelize. Add the minced garlic and grated ginger in the final minute, stirring constantly to prevent burning.
Watch for: The onions will appear almost translucent before they begin to darken at the corners; the garlic should smell fragrant without turning black.
2. Toast berbere and add the scotch bonnet Stir in the berbere spice and cook for 1–2 minutes until it darkens slightly and releases its aromatics. Add the split scotch bonnet pepper, stirring to coat it with the spiced butter. The pepper will begin to soften and infuse the stew with heat without releasing the seeds too quickly.
Watch for: You will smell the warm, complex notes of the berbere; the pepper will start to blister slightly on the outside.
3. Simmer the lentils until broken down Pour in the rinsed red lentils and the water or broth, stirring well to combine. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 25–30 minutes. The lentils will gradually lose their shape and thicken the stew into a porridge-like consistency. Stir occasionally to prevent sticking on the bottom of the pot. Add salt and fenugreek (if using) halfway through cooking.
Watch for: The lentils will lose their definition and the stew will darken to a deep rust color. It should move slowly when you drag a spoon through it, leaving a brief trail.
Tip: Red lentils break down faster than other varieties; if the mixture becomes too thick before the lentils are fully tender, add another ¼ cup water.
4. Cook the shrimp and finish Remove the scotch bonnet pepper with a fork or small tongs. Stir in the shrimp and cook for 3–4 minutes until they turn pink throughout and feel firm to the touch. Add the fresh lime juice and taste for salt and heat. If you prefer less burn, remove the shrimp after 2 minutes and serve it separately, allowing diners to control how much stew they combine with their portion.
Watch for: Shrimp will curl tightly and turn opaque pink when cooked through. They should not look gray or soft.
Equipment
- heavy-bottomed pot with lid
- wooden spoon or heat-resistant spatula
- fork or small tongs
- measuring cups and spoons
Make ahead
- The lentil base keeps refrigerated for up to 2 days. Reheat over medium heat, add a splash of water if it has thickened significantly, then proceed with cooking the shrimp.
Storage
- Refrigerate in an airtight container for up to 3 days. Freeze the lentil base (without shrimp) for up to 3 months.
Reheat
- Warm gently over medium heat, stirring often. If reheating with shrimp, add them fresh to avoid overcooking. If you have already cooked shrimp in the stew, warm it slowly to avoid further toughening the protein.
Top tips
- Make the lentil base up to 2 days ahead and reheat gently before adding shrimp. The flavors deepen after resting overnight.
- Berbere varies by brand; taste it first if you are unfamiliar. Some blends are hotter than others. Start with 1.5 tablespoons and add more after tasting the cooked stew.
- If your scotch bonnet is particularly large or you want less heat, use half a pepper instead of a whole one.
Substitutions
- Yellow or split peas can replace red lentils, though they require an extra 10–15 minutes of cooking.
- Habanero pepper can replace scotch bonnet for similar heat and fruity notes.
- Olive oil or vegetable oil can replace clarified butter if ghee is unavailable.
Serve with
- Serve on a bed of plain white rice or Ethiopian injera bread.
- Accompany with a cooling vegetable such as sliced cucumber or steamed green beans.
- Pair with a cold drink like tej (honey wine) or a simple lager beer to ease the heat.
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Open archive →Misir Wot with Shrimp and Scotch Bonnet
Ethiopian red lentil stew thickened with berbere spice, built on caramelized onions and finished with large shrimp. The scotch bonnet pepper infuses the whole pot with heat; the shrimp joins in the final minutes to stay tender and clean-tasting against the layered spices.
Prep
20 min
Cook
40 min
Active
35 min
Total
1 hr
Yield
4 servings
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Peppers in this recipe
Recipe notes
Before you cook
Misir wot is a foundational Ethiopian dish—lentils and onions simmered with berbere until they break down into a thick, russet paste. This version keeps that depth and adds shrimp, which cooks quickly in the hot stew without turning rubbery if you add it at the end. You get the earthiness of lentils and fenugreek, the warmth of cardamom, and a protein that tastes bright against all that spice.
Total time
1 hr
Prep: 20 min. Cook: 40 min.
Yield
4 servings
The ingredient quantities below are for this yield.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
Caramelize the onions
Heat the clarified butter in a heavy-bottomed pot over medium-high heat. Add the diced onions and cook, stirring often, until they soften and begin to brown at the edges, about 8–10 minutes. They should release their water first, then start to caramelize. Add the minced garlic and grated ginger in the final minute, stirring constantly to prevent burning.
- 2
Step 2 of 4
Toast berbere and add the scotch bonnet
Stir in the berbere spice and cook for 1–2 minutes until it darkens slightly and releases its aromatics. Add the split scotch bonnet pepper, stirring to coat it with the spiced butter. The pepper will begin to soften and infuse the stew with heat without releasing the seeds too quickly.
- 3
Step 3 of 4
Simmer the lentils until broken down
Pour in the rinsed red lentils and the water or broth, stirring well to combine. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 25–30 minutes. The lentils will gradually lose their shape and thicken the stew into a porridge-like consistency. Stir occasionally to prevent sticking on the bottom of the pot. Add salt and fenugreek (if using) halfway through cooking.
- 4
Step 4 of 4
Cook the shrimp and finish
Remove the scotch bonnet pepper with a fork or small tongs. Stir in the shrimp and cook for 3–4 minutes until they turn pink throughout and feel firm to the touch. Add the fresh lime juice and taste for salt and heat. If you prefer less burn, remove the shrimp after 2 minutes and serve it separately, allowing diners to control how much stew they combine with their portion.
Troubleshooting
Tips that matter
- Make the lentil base up to 2 days ahead and reheat gently before adding shrimp. The flavors deepen after resting overnight.
- Berbere varies by brand; taste it first if you are unfamiliar. Some blends are hotter than others. Start with 1.5 tablespoons and add more after tasting the cooked stew.
- If your scotch bonnet is particularly large or you want less heat, use half a pepper instead of a whole one.
- Serve in a shallow bowl so the stew pools around the shrimp rather than burying it.
Substitutions and variations
Storage and leftovers
Plan ahead and reheat well
Make ahead
The lentil base keeps refrigerated for up to 2 days. Reheat over medium heat, add a splash of water if it has thickened significantly, then proceed with cooking the shrimp.
Storage
Refrigerate in an airtight container for up to 3 days. Freeze the lentil base (without shrimp) for up to 3 months.
Reheat
Warm gently over medium heat, stirring often. If reheating with shrimp, add them fresh to avoid overcooking. If you have already cooked shrimp in the stew, warm it slowly to avoid further toughening the protein.
At the table
Serving suggestions
- Serve on a bed of plain white rice or Ethiopian injera bread.
- Accompany with a cooling vegetable such as sliced cucumber or steamed green beans.
- Pair with a cold drink like tej (honey wine) or a simple lager beer to ease the heat.
FAQ
Common questions
How much heat will this actually have?
With a whole scotch bonnet split and seeds removed, this is hot but not painfully so—about the level of a good habanero salsa. If you leave the seeds in or use a larger pepper, expect serious burn. Start conservatively and add more heat with another pepper or cayenne if needed.
Can I make this vegetarian?
Yes. Omit the shrimp and add a 14-ounce can of chickpeas or another 1/2 cup of red lentils, cooked until soft. Simmer to warm through. The dish remains satisfying and thick.
What if my shrimp are small?
Reduce the cooking time to 2–3 minutes to avoid rubbery texture. Small shrimp cook very quickly and can go from tender to tough in seconds.
Is this an authentic Ethiopian dish?
Misir wot is a traditional Ethiopian lentil stew. Adding shrimp is an adaptation; the technique and spice profile remain faithful to the original. This version respects the dish's structure while incorporating a different protein.
Heat profile
Hot
The recipe is classified as hot. Check the chile quantities before you start.
Skill level
Intermediate
Check the method for steps that need to be prepared at the same time.
Total time
1 hr
Prep: 20 min. Cook: 40 min.
Yield
4 servings
The ingredient quantities below are for this yield.
Cook this with
Three useful buys before you start
A sauce, a pantry ingredient, and a kitchen tool to consider for this dish.
Sauce
Scotch Bonnet and Ginger
Queen Majesty · Best for seafood
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
Get the sauce used herePantry
Berbere Spice Blend
Warm spice
Sheet pan dinners and stews. A smoky-spiced shortcut for lentils, roasted vegetables, stews, and fast weeknight braises.
Grab the pantry stapleGear
Stainless Steel Grill Basket
Summer helper
Seafood, fajitas, and charred vegetables. A cleaner route for shrimp, peppers, onions, and small vegetables that would otherwise disappear into the grates.
Use this toolPair this with
The right bottle for this recipe
These sauce picks are matched to the dish itself, not dropped in at random. Use them to finish, sharpen, or push the heat where it helps.
Scotch Bonnet and Ginger
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A bright, elegant sauce that leans on fruit, ginger, and Scotch bonnet lift instead of brute force.
Los Calientes Rojo
Use this when you want a brighter finishing hit next to the deeper flavors already built into misir wot with shrimp and scotch bonnet.
Heatonist Los Calientes Rojo: flavor notes, heat level, and suggested food pairings.
Shop the pantry
Pantry staples for this recipe
Warm spice
$9-$16Berbere Spice Blend
Sheet pan dinners and stews. A smoky-spiced shortcut for lentils, roasted vegetables, stews, and fast weeknight braises.
Check price on AmazonSmoky shortcut
$4-$10Chipotle Peppers in Adobo
Burger sauce, chili, and taco fillings. The pantry move for smoky mayo, burger sauce, taco braises, and chili that tastes like you actually thought ahead.
Check price on AmazonChar-ready marinade
$8-$14Nando's Medium Peri-Peri Sauce
Chicken, skewers, and grilled vegetables. The bottle to grab when chicken needs acid, garlic, and real heat before it hits the grill or broiler.
Check price on AmazonRecommended equipment
Cooking tools
Summer helper
$18-$30Stainless Steel Grill Basket
Seafood, fajitas, and charred vegetables. A cleaner route for shrimp, peppers, onions, and small vegetables that would otherwise disappear into the grates.
Check price on AmazonSauce lab
$35-$60Molcajete Mortar and Pestle
Fresh salsa and chunky chili pastes. The right move for salsa macha, charred pepper pastes, and rough-textured marinades with bite.
Check price on AmazonCook next
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FlamingFoodies picks
Pantry, gear, and bottle picks that fit this meal
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Secret Aardvark Habanero Sauce
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