Golden Shrimp Stew
Dive into a bowl of vibrant, creamy comfort with this Golden Shrimp Stew, a dish that brings together bold spices, tender shrimp, and hearty golden potatoes in a luscious coconut milk broth. Infused with the warm flavors of turmeric, coriander, and paprika, this one-pot wonder is as visually stunning as it is satisfying. Fresh ginger and garlic create an aromatic base, while cherry tomatoes add a burst of tangy sweetness. Finished with a hint of lime juice and a sprinkle of fresh cilantro, this stew strikes the perfect balance of zesty and savory. Ready in just 45 minutes, it's an ideal weeknight meal that pairs beautifully with rice, crusty bread, or can be enjoyed on its own. Perfect for seafood lovers looking for a dish that's both wholesome and packed with flavor, this recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 1 pound raw shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 large yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (optional)
- 14 ounces coconut milk (unsweetened)
- 1 cup chicken or seafood stock
- 1 cup cherry tomatoes (halved)
- 2 medium golden potatoes (diced into 1-inch pieces)
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped yellow onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the turmeric powder, ground coriander, paprika, and cayenne pepper (if using). Stir well to coat the onions in the spices.
Pour in the coconut milk and chicken or seafood stock, stirring to combine.
Add the diced golden potatoes and bring the mixture to a gentle simmer. Cover the pot and cook for 10-12 minutes, or until the potatoes are fork-tender.
Stir in the halved cherry tomatoes and let them cook for an additional 3-5 minutes.
Add the raw shrimp to the pot, stirring gently. Cook for 3-4 minutes, or until the shrimp turn pink and opaque.
Season the stew with salt, black pepper, and lime juice. Stir in the fresh chopped cilantro.
Serve the stew hot, optionally garnished with extra cilantro and a wedge of lime on the side. Enjoy with rice, crusty bread, or on its own!
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 852 mg | 37% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.9 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1129 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
