Shrimp rougail


  • 500 g of shrimp
  • 3 cloves of garlic
  • 3 onions
  • 3 cm of fresh ginger
  • 800 g tomatoes
  • 2 tablespoon(s) of coconut oil
  • 1 tablespoon(s) of turmeric
  • 1 bird's eye pepper (or more depending on your taste)
  • 2 organic limes


  1. Peel the shrimp.

  2. Peel and chop the garlic, onions and ginger.

  3. Immerse the tomatoes in boiling water for 1 minute, then peel and seed them. Cut them into cubes.

  4. In a casserole dish, brown the garlic and onions for 5 minutes in 1 tbsp. tablespoon of coconut oil. Add the ginger, turmeric and finely chopped chili pepper. Continue cooking for 3 min. Then add the diced tomatoes, the juice and zest of 1 lime, salt, pepper and simmer for 20 minutes over low heat.

  5. Sauté the shrimp for 2 minutes in the remaining coconut oil, over high heat, then add them to the sauce. Serve with the remaining lemon cut into quarters and rice.

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