Hey, foodies! Ready to make something that’s not just quick and easy, but also bursting with flavor? Let me introduce you to this freaking amazing Shrimp Stew with Coconut Milk, Tomatoes, and Cilantro!
It’s the kind of dish that brings the tropics right into your kitchen. You’ll love the combo of luscious coconut milk, juicy tomatoes, and fresh cilantro—it’s like a party for your taste buds! Plus, it’s a great way to whip up a protein-packed meal in no time, thanks to shrimp being super quick to cook.
Feel free to customize it with your fave veggies or spices to make it truly your own. Trust me, this stew is the ultimate comfort food that even your busy schedule will appreciate!
Serving and Pairing Suggestions:
This stew rocks on its own in a cozy bowl, but why not level it up? Serve it over a bed of Cilantro Lime Rice for a fresh kick. If you’re feeling extra daring, pair it with Zucchini Noodles with Pesto for a low-carb vibe.
Want to sip something refreshing? Try a glass of Watermelon Agua Fresca alongside to balance out the rich flavors. You could also go for a Turmeric Latte for that warming spice that complements the shrimp beautifully.
Tips and Notes:
- Fresh vs. Frozen Shrimp: FRESH SHRIMP is always the best, but if you’re in a pinch, frozen will do just fine. Just make sure to thaw it before cooking!
- Coconut Milk: For a richer taste, look for full-fat coconut milk. Light versions are cool too, but you’ll lose creaminess.
- Add More Veggies: Toss in some bell peppers or spinach for an extra nutrient boost.
- Store Your Stew: If you have leftovers (which are hard to come by), store them in an airtight container in the fridge for up to 2 days. Simply reheat on the stove!
Ready to dive in? Let’s do this!
Shrimp Stew with Coconut Milk, Tomatoes, and Cilantro
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.