FlamingFoodies recipe
Tibs Misir Wot with Shrimp
Red lentil sauce infused with berbere spice, tomato and ginger, with shrimp folded in just before serving. A weeknight version of Ethiopian spiced seafood.
Medium-heat lentil braise with shrimp, berbere spice, tomato and ginger; ready in 35 minutes.
Ingredients
Base
- 3 tablespoonsclarified butter or oil
- 1 mediumonion, finely chopped
- 3 clovesgarlic, minced
- 1 tablespoonfresh ginger, minced
- 2 tablespoonsberbere spice blend
- 1 can (14 oz)crushed tomatoes
Lentils and protein
- 1 cupred lentils, rinsed
- 2 cupsvegetable or fish stock
- 1 poundshrimp (16/20 size), peeled and deveined
- 1 teaspoonsalt, adjust to taste
- ½ teaspoonblack pepper
Finish
- 2 tablespoonsfresh lime or lemon juice
- 2 tablespoonsfresh cilantro or parsley, chopped, optional
Method
1. Build the spiced base Heat clarified butter in a large pot or deep skillet over medium heat. Add chopped onion and cook for 4–5 minutes, stirring occasionally, until softened and starting to brown at the edges. Stir in minced garlic and ginger, then add berbere spice. Toast the mixture for 30 seconds until fragrant—you'll smell the chile and fenugreek lift from the pot.
Watch for: Onion edges begin to brown; spice blooms and perfumes the pot.
Tip: Berbere varies in heat depending on the producer. Start with 2 tablespoons if you're using a new blend and taste as you go.
2. Add tomato and lentils Pour in crushed tomatoes and stir well to combine with the spice base, scraping the bottom of the pot to release any stuck bits. Add rinsed red lentils and stock. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for 15–18 minutes, stirring occasionally, until the lentils break down and the sauce thickens.
Watch for: Lentils soften completely and sauce coats the back of a spoon; no firm lentil pieces remain.
Tip: Rinsing the red lentils removes surface starch and helps the sauce stay smooth rather than gummy.
3. Season and fold in shrimp Taste the sauce and adjust salt and pepper. Add shrimp directly to the simmering sauce, stirring gently so the pieces are submerged. Simmer for 3–4 minutes until the shrimp are opaque throughout and no longer translucent.
Watch for: Shrimp turn pink and opaque; meat inside is white when you cut a thick piece in half.
Tip: Do not overcook the shrimp once they're added; they'll toughen past 4 minutes.
4. Finish and serve Remove from heat and stir in fresh lime or lemon juice. Taste again and adjust seasoning if needed. Scatter cilantro or parsley on top if using. Serve warm in shallow bowls with injera bread alongside, or over rice if you prefer.
Watch for: Sauce is creamy and coats each shrimp; aromatics of citrus and spice rise from the pot.
Tip: The acid from the citrus brightens the heat and cuts through the richness of the sauce.
Equipment
- large pot or deep skillet
- wooden spoon or spatula
- measuring cups and spoons
- knife and cutting board
Make ahead
- The lentil sauce can be prepared through step 2 up to 1 day ahead. Cool, cover, and refrigerate. Reheat gently over medium heat until simmering, then add the shrimp and finish.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 2 days. The shrimp will soften slightly but remain edible.
Reheat
- Reheat gently in a covered pot over low heat, stirring occasionally and adding a splash of stock if the sauce has thickened too much. Do not microwave, as the shrimp will overcook unevenly.
Top tips
- Berbere varies in heat depending on the producer. Start with 2 tablespoons if you're using a new blend and taste as you go.
- Rinsing the red lentils removes surface starch and helps the sauce stay smooth rather than gummy.
- Do not overcook the shrimp once they're added; they'll toughen past 4 minutes.
Substitutions
- Use olive oil or vegetable oil instead of clarified butter if unavailable.
- If you cannot find berbere, blend 2 tablespoons paprika, 1 teaspoon cayenne, ½ teaspoon each of fenugreek, coriander, and cardamom, ¼ teaspoon each of cloves and cinnamon, and a pinch of black pepper. This is a simplified substitute and may differ in heat and depth.
- Vegetable or chicken stock both work equally well; fish stock adds additional depth but is optional.
Serve with
- Serve with injera bread, which you can use to scoop and hold the sauce and shrimp.
- Pair with steamed or boiled rice and a simple cucumber and tomato salad dressed with lime and salt.
- Add a side of sautéed spinach with garlic or other stewed greens for a complete meal.
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Open archive →Tibs Misir Wot with Shrimp
Red lentil sauce infused with berbere spice, tomato and ginger, with shrimp folded in just before serving. A weeknight version of Ethiopian spiced seafood.
Prep
10 min
Cook
25 min
Active
30 min
Total
35 min
Yield
4 servings
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Recipe notes
Before you cook
Tibs misir wot combines the warmth of berbere—Ethiopia's foundational red-chile blend—with split red lentils that thicken into a silky sauce. Shrimp cooks through in minutes and absorbs the spice without getting tough. This version skips extended simmering in favor of a working dinner.
Total time
35 min
Prep: 10 min. Cook: 25 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
Build the spiced base
Heat clarified butter in a large pot or deep skillet over medium heat. Add chopped onion and cook for 4–5 minutes, stirring occasionally, until softened and starting to brown at the edges. Stir in minced garlic and ginger, then add berbere spice. Toast the mixture for 30 seconds until fragrant—you'll smell the chile and fenugreek lift from the pot.
- 2
Step 2 of 4
Add tomato and lentils
Pour in crushed tomatoes and stir well to combine with the spice base, scraping the bottom of the pot to release any stuck bits. Add rinsed red lentils and stock. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for 15–18 minutes, stirring occasionally, until the lentils break down and the sauce thickens.
- 3
Step 3 of 4
Season and fold in shrimp
Taste the sauce and adjust salt and pepper. Add shrimp directly to the simmering sauce, stirring gently so the pieces are submerged. Simmer for 3–4 minutes until the shrimp are opaque throughout and no longer translucent.
- 4
Step 4 of 4
Finish and serve
Remove from heat and stir in fresh lime or lemon juice. Taste again and adjust seasoning if needed. Scatter cilantro or parsley on top if using. Serve warm in shallow bowls with injera bread alongside, or over rice if you prefer.
Troubleshooting
Tips that matter
- Berbere varies in heat depending on the producer. Start with 2 tablespoons if you're using a new blend and taste as you go.
- Rinsing the red lentils removes surface starch and helps the sauce stay smooth rather than gummy.
- Do not overcook the shrimp once they're added; they'll toughen past 4 minutes.
Substitutions and variations
Storage and leftovers
Plan ahead and reheat well
Make ahead
The lentil sauce can be prepared through step 2 up to 1 day ahead. Cool, cover, and refrigerate. Reheat gently over medium heat until simmering, then add the shrimp and finish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. The shrimp will soften slightly but remain edible.
Reheat
Reheat gently in a covered pot over low heat, stirring occasionally and adding a splash of stock if the sauce has thickened too much. Do not microwave, as the shrimp will overcook unevenly.
At the table
Serving suggestions
- Serve with injera bread, which you can use to scoop and hold the sauce and shrimp.
- Pair with steamed or boiled rice and a simple cucumber and tomato salad dressed with lime and salt.
- Add a side of sautéed spinach with garlic or other stewed greens for a complete meal.
FAQ
Common questions
What is berbere?
Berbere is a ground spice blend central to Ethiopian cooking, made with chiles, fenugreek, coriander, cardamom, black pepper, cinnamon, cloves, and salt. It ranges from warm to very hot depending on the chile content and producer. Look for it in the international aisle of most grocery stores, at specialty spice shops, or online. Store in an airtight container away from heat and light.
Can I use frozen shrimp?
Yes. Thaw frozen shrimp in the refrigerator for 4–6 hours or under cool running water for 15 minutes before cooking. Pat dry before adding to the sauce to avoid excess water diluting the braise.
Is this dish spicy or mild?
This version is medium-heat: noticeable spice that warms and excites without dominating the flavor of the seafood or sauce. Berbere gives a layered heat rather than sharp bite. If you prefer less spice, use 1½ tablespoons of berbere. To increase heat, add more berbere, cayenne, or fresh chiles.
Do I need injera?
Injera is a spongy fermented flatbread used to scoop and hold Ethiopian dishes, but it is not essential. Rice, couscous, or warm pita all work as vehicles for the sauce and shrimp.
Heat profile
Medium heat
The recipe is classified as medium. Use less chile if you prefer milder food.
Skill level
Beginner
Read the ingredient list and method before you start.
Total time
35 min
Prep: 10 min. Cook: 25 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
Los Calientes Rojo
Heatonist · Best for tacos
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.
Los Calientes Rojo
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
Heatonist Los Calientes Rojo: flavor notes, heat level, and suggested food pairings.
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.
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 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.
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$7-$13Chermoula Marinade Paste
Fish, grilled chicken, roasted veg. Morocco's go-to herb marinade — bright with cilantro, cumin, lemon, and garlic. Exceptional on fish, chicken, and roasted vegetables.
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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