King Prawns in Swahili Sauce
Dive into the vibrant flavors of East Africa with this irresistible recipe for King Prawns in Swahili Sauce. Tender, juicy prawns are cooked to perfection in a rich and aromatic coconut milk-based sauce infused with a medley of spices, including paprika, turmeric, and cumin. A base of sautéed onions, garlic, and ginger is elevated by the sweetness of fresh tomatoes and the zesty tang of lemon juice, while optional red chili offers a customizable kick of heat. Garnished with fresh coriander for a bright, herbaceous finish, this dish is as visually stunning as it is flavorful. Perfectly paired with steamed rice or soft flatbreads, this easy-to-make, 35-minute recipe is an ideal choice for weeknight dinners or entertaining guests. Experience a taste of Swahili-inspired cuisine that balances bold spices and creamy textures in every bite!
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Recipe Information
Ingredients
- 500 grams king prawns, deveined and shelled
- 400 milliliters coconut milk
- 1 large onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 medium tomato, finely diced
- 2 tablespoons vegetable oil
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 2 tablespoons fresh coriander leaves, chopped
- 1 tablespoon lemon juice
- 1 medium red chili, finely sliced (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the king prawns under cold water and pat dry with paper towels. Set aside.
Heat the vegetable oil in a large skillet or pan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Add the diced tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until they break down into a sauce.
Sprinkle in the paprika, turmeric, and cumin. Stir to combine and cook for 1 minute to toast the spices.
Pour in the coconut milk and bring the mixture to a gentle simmer. Season with salt and black pepper.
Add the king prawns to the sauce and cook for 5-7 minutes, stirring occasionally, until the prawns turn pink and are fully cooked.
If using, add the sliced red chili for an extra kick of heat.
Stir in the lemon juice and half of the chopped coriander leaves. Adjust seasoning if needed.
Remove from heat and garnish with the remaining coriander leaves before serving.
Serve hot with steamed rice, flatbread, or your favorite side dish.
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 11.1 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 125 mg | 10% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 735 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
