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Coconut Shrimp Stew

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Author: Imma
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Coconut Shrimp Stew – succulent shrimp dish with big bold bright flavors to excite your taste buds. Aromatic, flavor; like a party in your mouth!

Coconut Shrimp Stew

Does big, bold flavor mean you have to labor all day in the kitchen? Not really! With this succulent  coconut shrimp you seriously don’t have too. You know what? it’s   aromatic, with an explosion of flavor and warmth.

Coconut Curry Stew

I always have a starch of shrimp in the refrigerator ready for those busy nights when I need to whip up something really fast. I am sure you do too.

 

This coconut milk shrimp stew  dish is straightforward and quick. It is the perfect main course to make any night of the week and if you are like me with a busy lifestyle you certainly need this.

Coconut Shrimp soup

I love coconut milk because it can take any meal from bland boring to exciting and flavorful. Here, I added tomatoes, onions, garlic, curry and to spice it up included  a touch or cayenne without making it too hot.

Serve over a bed of rice or vegetable s and dinner is covered.

Enjoy!

Coconut Shrimp Stew
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Coconut Shrimp Stew

Coconut Shrimp Stew - succulent shrimp dish with big bold bright flavors to excite your taste buds. Aromatic, flavor; like a party in your mouth!
5 from 1 vote
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Fusion
Servings 4 -5

Ingredients

  • 1 1/2 lb. extra large shrimp peeled and deveined
  • 1 tablespoon virgin olive oil or canola oil
  • 1 medium onion diced
  • 2 tomatoes diced or 14.5 oz. can dice tomatoes
  • ½ teaspoon curry powder
  • 2 large garlic cloves minced
  • 14 oz. can coconut milk
  • 2 cup broth
  • 1 teaspoon creole spice
  • 2 scallions thinly sliced, white and green parts separated
  • ½ teaspoon cayenne pepper optional
  • 1 red bell/ green bell pepper diced
  • 1/2 cup parsley
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Lightly season the shrimp with creole spice. Heat oil over medium heat in a heavy bottomed Dutch.
  • Sauté for about 3 -5 minutes shrimp set aside.
  • Add onions, tomatoes, curry powder, and garlic. Stir for about a minute, followed by coconut milk, and broth.
  • Bring it to a boil then simmer for about 7-10 minutes.
  • Toss in shrimp, green onions and green pepper.
  • Adjust for salt / pepper and thickness. Serve over rice and/or vegetables

Nutrition Information:

Calories: 476kcal (24%)| Carbohydrates: 15g (5%)| Protein: 38g (76%)| Fat: 29g (45%)| Saturated Fat: 21g (131%)| Cholesterol: 428mg (143%)| Sodium: 1817mg (79%)| Potassium: 713mg (20%)| Fiber: 4g (17%)| Sugar: 8g (9%)| Vitamin A: 2700IU (54%)| Vitamin C: 70.1mg (85%)| Calcium: 292mg (29%)| Iron: 6.2mg (34%)
Author: Imma
Course: Main
Cuisine: Fusion
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Nutrition Facts
Coconut Shrimp Stew
Amount Per Serving
Calories 476 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 21g131%
Cholesterol 428mg143%
Sodium 1817mg79%
Potassium 713mg20%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 8g9%
Protein 38g76%
Vitamin A 2700IU54%
Vitamin C 70.1mg85%
Calcium 292mg29%
Iron 6.2mg34%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments & Reviews

  1. KIA says

    5 stars
    This recipe is delicious! I’ve made it for my myself first to test it out. I have a question though: Could I cook rice in it to turn it into a stew?

    Reply

    • ImmaculateBites says

      I don’t see why not . You will have to make some adjustments with the liquid, depending on how you like your stew.

      Reply

  3. Lisa says

    This is SO delicious and addictive. It’s become one of our favourite recipes. So good, healthy, easy and quick.y boyfriend said it makes him feel like he’s on an island.

    Reply

  4. Jeanette Ilongo says

    5 stars
    Love this dish! I prepared it for my roommates and I and they fell in love too! I also made your easy version of Jollof rice in the past and it came out really good! Thanks for putting amazing afro-centric dishes on here! Also, where does this dish originate from?

    #ReppinCameroon

    Reply

    • ImmaculateBites says

      It’s just a fusion dish. Not attributed to any region. Thank you so much Jeanette!!! Always warms my heart when I have someone from Camer. comment.

      Reply

  7. Yona says

    I have not tried any of your recipes yet…but I have a list now and am heading out to shop for so much stuff to try most of your recipes. I am so impressed by what you have put on here… I was getting bored with cooking because I did not seem to figure out something new to cook….now I am looking forward to cooking. Thanks so much……keep up the good job

    Reply

    • ImmaculateBites says

      Aww, thanks Yona. So excited that you are excited about my recipes. I can’t wait to read your feedback . Happy Cooking!

      Reply

    • ImmaculateBites says

      Maria, I used chicken broth – any vegetable or seafood broth will do just fine. Let me know how it works out.

      Reply