Crevettes de Tadjoura au Citron Vert et Coriandre (Gulf of Tadjoura Garlic-Lime Prawns) – Authentic Djibouti Recipe
From the Gulf of Tadjoura: sweet Red Sea prawns flash-sautéed in cumin, garlic, and lime.
- Country of Origin
- 🇩🇯 Djibouti (East Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Wild Red Sea prawns, Diced tomatoes and green peppers, Saffron rice, 6 cloves garlic, Ground cumin
Ingredients for Crevettes de Tadjoura au Citron Vert et Coriandre (Gulf of Tadjoura Garlic-Lime Prawns) (4 Servings)
- 1.25 lbs (or 2.5 cups) wild Red Sea prawns, prepped into bite-sized pieces
- 1.5 cups diced tomatoes and green peppers, washed and trimmed
- 1 cup saffron rice
- 1 medium onion and 3 cloves garlic, finely minced with 6 cloves garlic
- 1.5 tbsp traditional Djibouti seasoning (ground cumin, fresh cilantro, lime juice, olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and 6 cloves garlic for 2–3 minutes until softened and fragrant.
- Add wild Red Sea prawns and diced tomatoes and green peppers along with ground cumin, fresh cilantro, lime juice, olive oil, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with saffron rice and serve straight from the skillet.