Shrimp Stew with Coconut Milk, Tomatoes, and Cilantro
Shrimp Stew with Coconut Milk, Tomatoes, and Cilantro is a quick, flavorful dish that showcases succulent shrimp in a creamy coconut broth. Perfect for weeknight meals!
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
Ingredients
- 1 pound large shrimp - peeled and deveined
- 1 can 14 oz coconut milk
- 1 can 14 oz diced tomatoes - with juices
- 1 medium onion - chopped
- 3 cloves garlic - minced
- 1 tablespoon olive oil - for cooking
- 1 teaspoon ground cumin - for flavor
- 1 teaspoon paprika - for color
- 1/2 teaspoon salt - to taste
- 1/2 teaspoon black pepper - to taste
- 1/4 cup fresh cilantro - chopped, for garnish
- Juice of 1 lime - for freshness
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
- Stir in the ground cumin, paprika, salt, and pepper. Cook for another minute to release the spices' flavors.
- Add the diced tomatoes with their juices and the coconut milk to the pot. Stir to combine and bring to a simmer.
- Once the mixture is simmering, add the shrimp. Cook until the shrimp are pink and opaque, about 5-7 minutes.
- Remove from heat, add lime juice, and stir in fresh cilantro. Adjust seasoning if needed.
- Serve hot, garnished with additional cilantro and lime wedges.
Notes
This stew can easily be customized. Add your favorite vegetables like bell peppers or zucchini for extra flavor. For a spicier kick, include diced jalapeños or a dash of cayenne pepper.
Make sure to use fresh shrimp for the best results. If using frozen shrimp, thaw them beforehand. Serve this stew with a side of rice or crusty bread to soak up the delicious broth.