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Spicy Coconut Shrimp Stew
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5 from 1 vote

Spicy Coconut Shrimp Stew

The shrimp stew is not only easy to make, but produces flavors that are on par with many great restaurant dishes.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Entrees
Cuisine: Thai
Keyword: Gluten Free, Seafood Recipes
Servings: 6
Calories: 360.8kcal



  • Lightly season peeled and deveined shrimp (tails left intact) with salt.
  • Heat canola oil in a large saucepan set over medium-high heat.
  • Add red bell pepper strips and cook, stirring frequently, until almost
    tender, 4 to 5 minutes. Add white portions of scallions, ¼ cup cilantro,
    garlic, and red pepper flakes. Cook, stirring, for 30 to 60 seconds. Be sure
    not to burn the garlic or the dish will take on a bitter flavor.
  • Add tomatoes and coconut milk, and bring to a simmer. Add shrimp, partially
    cover the pan, and continue to cook, stirring frequently, until the shrimp are
    just cooked, about 5 minutes. Watch the shrimp carefully. Overcooked shrimp is
    rubbery shrimp.
  • Stir in lime juice, taste, and add more salt, if necessary. Serve over rice
    and top with remaining cilantro and scallion greens.


Recipe printed with permission from Pam Anderson's Perfect One-Dish Dinners: All You Need for Easy Get-Togethers 


Serving: 1portion | Calories: 360.8kcal | Carbohydrates: 10.1g | Protein: 47.1g | Fat: 13.2g | Saturated Fat: 4.6g | Cholesterol: 344.5mg | Sodium: 632.6mg | Potassium: 507.1mg | Fiber: 2.1g | Sugar: 4.1g