Spicy Coconut Shrimp Stew With Tomatoes And Cilantr

Name: Spicy Coconut Shrimp Stew With Tomatoes And Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs peeled and deveined large shrimp; 1/2 teaspoon salt; 2 tablespoons oil; 1 large red bell pepper, sliced into thing 1-1/2-inch-long strips; 4 scallions, thinly sliced (white and green parts kept separate); 1/2 cup chopped cilantro, divided; 4 large garlic cloves, minced; 1/4 - 1/2 teaspoon crushed red pepper flakes; 1 (14 1/2 ounce) can petite diced tomatoes, drained; 1 (13 1/2-14 ounce) can light coconut milk; 2 tablespoons lime juice; 4 cups cooked jasmine rice

Servings: persons

3 lbs peeled and deveined large shrimp
1/2 teaspoon salt
2 tablespoons oil
1 large red bell pepper, sliced into thing 1-1/2-inch-long strips
4 scallions, thinly sliced (white and green parts kept separate)
1/2 cup chopped cilantro, divided
4 large garlic cloves, minced
1/4 - 1/2 teaspoon crushed red pepper flakes
1 (14 1/2 ounce) can petite diced tomatoes, drained
1 (13 1/2-14 ounce) can light coconut milk
2 tablespoons lime juice
4 cups cooked jasmine rice

1
Lightly season shrimp with salt; set aside.
2
Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Add pepper; cook, stirring, until almost tender, 4 minutes. Add scallion whites, 1/4 cup cilantro, garlic, and pepper flakes. Continue to cook, stirring, until fragrant, 30-60 seconds.
3
Add tomatoes and coconut milk; bring to a simmer. Reduce heat to medium; simmer to blend flavors and thicken sauce slightly, about 5 minutes.
4
Add shrimp, partially cover and cook, stirring often, until just cooked through, about 5 minutes more.
5
Stir in lime juice and adjust seasonings, adding salt, if necessary. Serve shrimp stew over rice. Garnish with scallion greens and remaining cilantro.

1257

kcal

Calories

Fat

185

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 lbs peeled and deveined large shrimp, 1/2 teaspoon salt, 2 tablespoons oil, 1 large red bell pepper, sliced into thing 1-1/2-inch-long strips, and more.

Yes, Spicy Coconut Shrimp Stew With Tomatoes And Cilantro falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Coconut Shrimp Stew With Tomatoes And Cilantro

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions