Jamaican Coconut Shrimp Stew

Name: Jamaican Coconut Shrimp Stew
Total time: 15 min
Yield: 4 servings
Cuisine: Indonesian
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)

Jamaican Coconut Shrimp Stew, a quick, light and spicy shrimp dish simmered in coconut milk, inspired by my trip to Ochos Rios, Jamaica.

⏱️ 15 min 🔪 Prep: 5 min 🔥 Cook: 10 min 📊 Easy 👁️ 8 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

4 servings

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)

Steps

Season shrimp in a bowl with jerk seasoning.
Heat a large skillet on medium low, add the butter or oil and chopped vegetables, cook until soft 3 to 4 minutes.
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.
Garnish with cilantro or scallions and serve.