Shrimp Stew

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.

Shrimp Stew
Photo: Will Dickey
Active Time:
25 mins
Total Time:
25 mins


  • 2 tablespoons extra-virgin olive oil

  • 1 medium red bell pepper, seeded and chopped

  • 2 cloves garlic, minced

  • 2 teaspoons chopped fresh thyme leaves

  • ½ hot chile pepper (such as Scotch bonnet or habanero), seeded, if desired (see Tip), and minced

  • 6 medium scallions, white and green parts chopped and separated, divided

  • 1 (14.5 ounce) can unsalted diced tomatoes

  • 1 (14.5 ounce) can light coconut milk

  • 1 pound raw shrimp (16-20 count), peeled and deveined, tail-on

  • ½ teaspoon salt

  • ½ teaspoon ground pepper

  • 2 cups cooked brown rice (see Tip)

  • Lime wedges for serving


  1. 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.

  2. 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 (per serving)

361 Calories
15g Fat
35g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/4 cups stew & 1/2 cup rice
Calories 361
% Daily Value *
Total Carbohydrate 35g 13%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 21g 42%
Total Fat 15g 19%
Saturated Fat 6g 30%
Cholesterol 143mg 48%
Vitamin A 1671IU 33%
Vitamin C 63mg 70%
Vitamin D 2IU 1%
Vitamin E 3mg 22%
Folate 60mcg 15%
Vitamin K 50mcg 42%
Sodium 499mg 22%
Calcium 105mg 8%
Iron 2mg 11%
Magnesium 75mg 18%
Potassium 505mg 11%
Zinc 2mg 18%
Vitamin B12 1mcg 42%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles