Suya Spiced Shrimp with Nigerian Pepper Sauce, Nigerian Salad, Zobo, and Coconut Candy

5 from 1 vote

Suya Spiced Shrimp with Nigerian Pepper Sauce, Nigerian Salad, Zobo, and Coconut Candy

This entire meal is based on Nigerian dishes. The shrimp is seasoned with suya spice which generally contains peanut, paprika, chili, ginger, onion, and garlic. Here I have paired it with a bright and creamy pepper sauce based on Ata Dindin (Nigerian Pepper Sauce) that is made of peppers, chilies, tomato, ginger, and garlic cooked with palm oil. A creamy and cool salad completes the meal. Zobo is a hibiscus based drink and is sweet, tangy, and floral. For dessert, a simple caramelized coconut cluster makes a delicious treat.

Course Dessert, Drinks, Main Course, Salad

Cuisine African, Nigerian

Keyword Coconut, dairy-free, dessert, Drink, hibiscus, main, Nigerian, nightshade-free, nut-free, salad, sauce, seafood, shrimp, vegetarian

Prep Time 1

Cook Time 1

Total Time 2

Servings

Calories 625kcal

Author Jenny Ross

Ingredients

Zobo (Hibiscus Drink)

5 cups water
1/2 cup hibiscus zobo, also known as sorrel
1 cup frozen pineapple
1/2 inch piece ginger peeled and sliced
2 cloves
1/4 teaspoon stevia glycerite or to taste

Nigerian Coconut Candy

1 cup allulose
1/4 cup water
1 1/2 cups flaked coconut unsweetened
pinch of salt

Suya Spiced Shrimp

2 pounds shrimp peeled and deveined
1/2 cup suya spice
1/2 teaspoon baking soda
3 tablespoons avocado oil

Nigerian Pepper Sauce (Ata Dindin)

1 tablespoon palm oil or avocado oil
1 yellow onion diced
2 habanero peppers stem, seeds, and membranes removed, roughly chopped and soaked in vodka for 2 hours (this will remove the spice to a fairly mild level - just skip this step if you like a lot of heat, or cut the time in half for spicy)
1 tablespoon tomato paste
1 garlic clove peeled
1 tablespoon ginger fresh grated (or 1/2-inch piece ginger, peeled)
1 teaspoon fish sauce
1/8 teaspoon thyme dried
1 Roma tomato cored and seeded
1/4 cup roasted red peppers from a jar drained
1/8 teaspoon xanthan gum optional, prevents the sauce from releasing water

Nigerian Salad

3 tablespoons mayonnaise
1 tablespoon coconut aminos
1/2 tablespoon white vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon yellow mustard
1 drop stevia glycerite or monk fruit, to taste
salt to taste
1 carrot peeled and grated
1/4 red cabbage shredded as thin as possible
1 head romaine shredded
1 cup cherry tomatoes quartered
1/2 English cucumber quartered and diced
4 eggs hardboiled and sliced

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Instructions

For the Zobo

Add all ingredients to a pot and bring to a to boil. Boil, covered for 30 minutes then remove from heat and allow to cool. Strain when cooled to room temperature and chill before serving.

For the Coconut Candy

Make caramel - add the allulose and water to a small pot and cook over medium heat until golden and large bubbles appear. Stir in coconut and salt while stirring constantly. Allow to rest until cool enough to handle. Spread into clumps on parchment paper to set or roll into small balls.

Suya Spiced Shrimp

Toss the shrimp with baking soda, spices and let stand 30 minutes to tenderize. After the 30 minutes, add the avocado oil and thread onto skewers for grilling.
Grill over high heat until just opaque on both sides, about 3 minutes in total. You can broil or even pan sear them as well, if you prefer.

For the Salad

Combine the mayonnaise, vinegar, Worcestershire sauce, mustard, stevia, and salt in a small bowl and stir to combine. Adjust seasoning to taste and set aside. Combine the carrot, cabbage, romaine, cherry tomatoes, cucumber, and eggs in a bowl and toss with the dressing just prior to serving.

For the Ata Dindin

Heat the oil with the onion and habaneros. Cook over medium-high heat until the onions are soft and translucent, about 5 minutes. Transfer cooked vegetables to and blender along with all remaining sauce ingredients. Blend until completely smooth. Adjust seasoning to taste with more salt, vinegar, and adding monk fruit or stevia if you want it sweeter.

To Serve

Place a couple of tablespoons of sauce onto a plate and top with shrimp. Sprinkle with a bit more suya spices. Serve along with the salad, drink, and coconut candy for dessert.

Notes

The pineapple does not contribute much in the way of nutrition as it is strained out, as reflected in the nutrition facts.

Protein:Energy Quotient [calories]: 0.8, Protein % of calories: 34.9%

Nutrition for shrimp alone: Calories: 293 cal, Carbs: 2g, Fiber: 0g, Fat: 12g, Protein: 46g, Protein:Energy Quotient [calories]: 2.38, Protein % of calories: 61.3%

Nutrition for sauce alone: Calories: 55 cal, Carbs: 5g, Fiber: 1g, Fat: 4g, Protein: 1g, Protein:Energy Quotient [calories]: 0.11, Protein % of calories: 6.9%

Nutrition for salad alone: Calories: 177 cal, Carbs: 10g, Fiber: 2g, Fat: 12g, Protein: 7g, Protein:Energy Quotient [calories]: 0.29, Protein % of calories: 16.3%

Nutrition for drink alone: Calories: 3 cal, Carbs: 1g, Fiber: 1g, Fat: 0g, Protein: 0g

Nutrition for dessert alone: Calories: 107 cal, Carbs: 5g, Fiber: 3g, Fat: 10g, Protein: 1g, Protein:Energy Quotient [calories]: 0.06, Protein % of calories: 3.7%

Nutrition