Dinner

Jamaican Coconut Shrimp Stew

Jerk seasoned shrimp sizzles in butter until fragrant, then nestles into a silky coconut milk sauce laced with sweet peppers and a gentle scotch bonnet warmth. Each bite tastes rich and tropical, with the jerk spice blooming softly against the creamy broth.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Jamaican Coconut Shrimp Stew
Total
15 min
Prep
5 min
Cook
10 min
Serves
4

Nutrition per Serving

Calories
182
Protein
23g
Carbs
4g
Fat
7g
Fiber
1g
Sodium
225mg

Ingredients

  • 1 lb peeled and deveined jumbo shrimp
  • 1 tbsp mild jerk seasoning (such as Walkerswood)
  • 1/2 tbsp butter or coconut oil
  • 1 scallion (chopped)
  • 1/4 cup chopped onion
  • 1/4 cup chopped bell peppers
  • 1 scotch bonet pepper (seeded and diced (I only use 1/4))
  • 1 cup light coconut milk
  • chopped scallions or cilantro (for garnish)

Instructions

  1. Season shrimp in a bowl with jerk seasoning.
  2. Heat a large skillet on medium low, add the butter or oil and chopped vegetables, cook until soft 3 to 4 minutes.
  3. Add the shrimp, increase heat to medium and cook 3 minutes, add the coconut milk, cover and simmer until the shrimp are cooked through, about 3 minutes.
  4. Garnish with cilantro or scallions and serve.