Spicy Coconut Shrimp Stew with Tomatoes and Cilantro
Dive into a bowl of bold and aromatic *Spicy Coconut Shrimp Stew with Tomatoes and Cilantro*, a dish that combines vibrant Southeast Asian-inspired flavors with comforting, wholesome ingredients. This one-pot wonder features tender, juicy shrimp simmered in a rich and creamy coconut milk broth infused with garlic, ginger, turmeric, and a hint of red chili heat. Juicy diced tomatoes add a tangy brightness, while a touch of fish sauce and lime juice deliver the perfect balance of umami and citrusy zing. Finished with a generous handful of fresh cilantro, this stew is not only visually stunning but also deeply satisfying. Ready in just 40 minutes, it’s perfect for busy weeknights and pairs beautifully with steamed rice or crusty bread to soak up every last drop. Try this recipe for a flavorful, easy dinner that’s sure to impress!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 14 ounces coconut milk
- 14 ounces diced tomatoes (with juice)
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red chili flakes
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 tablespoons olive oil
- 1 cup water or seafood stock
- 0.5 cup fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- optional cooked rice or crusty bread for serving
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped onion and cook until softened and translucent, about 5 minutes.
Stir in the minced garlic, grated ginger, red chili flakes, ground cumin, and turmeric powder. Cook for 1 minute to toast the spices and release their aroma.
Pour in the diced tomatoes (with juice) and cook for 3-4 minutes, stirring occasionally.
Stir in the coconut milk, fish sauce, and water or seafood stock. Bring the mixture to a gentle simmer.
Season the stew with salt and black pepper. Taste and adjust seasoning as needed.
Add the shrimp to the simmering stew and cook until they turn pink and opaque, about 4-5 minutes.
Stir in the lime juice and half of the chopped cilantro. Reserve the remaining cilantro for garnish.
Remove the pot from the heat and let the stew rest for a few minutes.
Ladle the spicy coconut shrimp stew into bowls and garnish with the reserved chopped cilantro.
Serve hot with optional cooked rice or crusty bread on the side.
Nutrition Facts
Calories |
1184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 3076 mg | 134% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 48.2 g | ||
| Protein | 122.0 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 537 mg | 41% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3056 mg | 65% | |
*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.
