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Fish, Maghreb and Middle East

Shrimp zibdieh with bread

Shrimp zibdieh is a simmered dish from Gaza, made with shrimp, tomatoes, garlic and chili, served with bread for scooping. It serves 4, takes 35 minutes, rates as easy, and costs €4.60 per person. The key is barely searing the shrimp so they stay tender.

Tonight, shrimp sizzling in the pot with tomatoes, garlic and chili, Gaza style, with bread for scooping up the sauce.

Shrimp zibdieh with bread
Total time
35 min
Difficulty
Easy
Cost per person
€4.60
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring

Zibdieh is a spiced tomato sauce built on garlic and chili, where shrimp cook just long enough to turn pink. The thick, fragrant sauce pairs with tender shrimp, and fresh dill adds a bright finish. Bread isn't a side here, it's a tool for scooping straight from the pot.

This dish works great on a weeknight when you want something different from pasta without spending hours in the kitchen. It's a fun one to share with adults who like a bit of heat, everyone dipping bread into the shared pot. Keep extra bread on hand, it disappears fast.

The ingredients

4 people

Fish counter

  • Raw peeled shrimp 600 g

Fruits and vegetables

  • Tomatoes 5
  • Garlic 5 cloves
  • Fresh chili pepper 1
  • Fresh dill 1 bunch
  • Lemon 1

Pantry

  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Bread 1

Allergens Shellfish, Gluten

The step by step recipe

  1. Dice the tomatoes, chop the garlic, seed and slice the chili pepper.

    Wear gloves to cut the chili, or wash your hands well afterward.

  2. Heat the pot with the oil, add the garlic and chili for barely a minute. 1 min

    The garlic should turn golden, not brown.

  3. Add the tomatoes, season with salt and pepper, and let simmer until the sauce thickens. 12 min

    Mash the tomatoes with the back of a spoon to speed up the sauce.

  4. Add the shrimp and cook for a few minutes until they turn pink. 4 min

    As soon as they curl into a C shape, they're done, any longer and they turn rubbery.

  5. Scatter with chopped dill, drizzle with lemon and serve in the pot with the bread.

    Put the pot in the middle of the table, everyone dips their bread in.

Our tips to get it right

  • Pick ripe tomatoes, they give a sweeter sauce that reduces more easily.
  • If using frozen shrimp, thaw completely and pat dry before cooking, otherwise the sauce turns watery.
  • Taste the sauce before adding the shrimp, that's your chance to adjust salt and heat.

The variations

  • Swap the shrimp for diced firm white fish for an equally quick version.
  • For a vegetarian version, replace the shrimp with cooked chickpeas, added while the sauce simmers.
  • For kids, remove the chili seeds or swap it for a pinch of sweet paprika.

What to serve it with

  • Fresh bread for scooping
  • Cucumber and mint salad
  • Mint tea or lemonade

Storage

Store leftovers in a sealed container in the fridge for up to 2 days, shrimp doesn't hold much longer than that. Reheat gently in a pan or saucepan, avoiding a hard boil so the shrimp don't toughen. Freezing isn't recommended, it ruins the shrimp's texture.

Questions about this dish

Can you make the sauce ahead of time?

Yes, you can prepare the tomato sauce through step 3 and keep it in the fridge up to a day ahead. Just reheat it and add the shrimp at the last minute so they stay tender.

What bread works best for scooping?

Flatbread like pita is especially good with this dish, but a baguette works well too. What matters is having bread that soaks up the sauce.

How do you know the shrimp are cooked without overdoing it?

Shrimp are done as soon as they curl into a C shape and turn pink and opaque. If they curl further into a tight circle, they've gone rubbery.

Can you substitute the fresh dill?

Fresh flat leaf parsley can replace the dill if you don't have any, the flavor will be less anise forward but still fresh. Avoid dried dill, it lacks flavor in this dish.

How long does it take to make a shrimp zibdieh, with bread?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a shrimp zibdieh, with bread?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a shrimp zibdieh, with bread cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, gluten. Always check the labels of the products you buy.

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