This quick shrimp stew is well balanced with bright tomatoes and a rich coconut-milk-based broth. There's just a touch of heat from the chile pepper. It's quick enough to make on a weeknight and special enough for dinner guests., August 2022


Credit: Will Dickey

Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add bell pepper and cook, stirring occasionally, until slightly charred, about 4 minutes. Stir in garlic, thyme, chile and white parts of scallions; cook, stirring often, until fragrant, about 2 minutes. Add tomatoes and their juices; cook until slightly evaporated and jammy, about 4 minutes. Stir in coconut milk and bring to a simmer. 

  • Stir in shrimp. Reduce heat to medium-low and cook, covered, until the shrimp are pink and cooked through, about 3 minutes. Stir in salt and pepper. Divide rice among 4 serving bowls; spoon the stew over the rice. Sprinkle with green parts of scallions. Serve with lime wedges, if desired.


When working with hot chiles, wear gloves, if possible, and wash your hands and cutting board immediately after cutting. Removing the seeds will lower the heat level, but you can leave them in if you like it spicy.

Use microwaveable brown rice to make this recipe quickly. Or simmer 1 cup brown rice with 2 1/2 cups water in a medium saucepan, covered, until tender, about 45 minutes. Let stand for 5 minutes before fluffing with a fork.

Nutrition Facts

1 1/4 cups stew & 1/2 cup rice
361 calories; protein 21g; carbohydrates 35g; dietary fiber 4g; sugars 5g; fat 15g; saturated fat 6g; mono fat 6g; poly fat 1g; cholesterol 143mg; vitamin a iu 1671IU; vitamin b3 niacin 5mg; vitamin b12 1mcg; vitamin c 63mg; vitamin d iu 2IU; vitamin e iu 5IU; folate 60mg; vitamin k 50mg; sodium 499mg; calcium 105mg; chromium 1mcg; iron 2mg; magnesium 75mg; phosphorus 402mg; potassium 505mg; zinc 2mg; omega 6 fatty acid 1g; niacin equivalents 9mg; selenium 40mcg.