Coconut-Lime Shrimp Stew: A Velvety Tropical Delight

Coconut-Lime Shrimp Stew is a comforting dish that transports you to a tropical paradise with its velvety coconut milk and zesty lime.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Asian, Tropical

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew

2 tablespoons Toasted Sesame Oil Enhances flavor and aroma; can substitute with vegetable oil.
2 medium Shallots Provide sweetness and depth; yellow onion can be used as a substitute.
1 medium Jalapeño Add heat and spice; adjust quantity based on spice preference.
1 teaspoon Fine Sea Salt Balances flavors; adjust to taste.
1 tablespoon Fresh Ginger Delivers warmth and zest; ground ginger (1 tsp) can be used as an alternative.
3 cloves Garlic Adds depth and pungency; garlic powder (1 tsp) can replace fresh garlic.
1 can Unsweetened Coconut Milk Creamy base that enriches the stew; full-fat provides a luscious texture.
1 cup Fresh Cilantro Brightens the dish; can substitute with parsley.
1 pound Large Shrimp Main protein source; peeled and deveined for ease.
1 tablespoon Lime Zest Adds bright, tangy flavor; adjust amount to taste.
2 tablespoons Lime Juice Enhances the tartness; adjust according to preference.
1 tablespoon Coconut Sugar Adds subtle sweetness; light brown sugar can be an alternative.
1 tablespoon Asian Fish Sauce Contributes umami; can be omitted or replaced with soy sauce.
2 cups Cooked Rice Serves as a base; jasmine or brown rice works well.

For Serving

2 lime Lime Wedges Adds freshness and visual appeal; perfect for squeezing over the stew.

Equipment

Large Skillet

Method

Step-by-Step Instructions for Coconut-Lime Shrimp Stew

Begin by warming 2 tablespoons of toasted sesame oil in a large skillet over medium heat for about 1-2 minutes until fragrant.
Add 2 finely sliced shallots and 1 minced jalapeño to the skillet and sauté for roughly 6 minutes, until tender and slightly golden.
Stir in 1 tablespoon of freshly grated ginger and 3 minced garlic cloves, cooking for about 1 minute until fragrant.
Pour in 1 can (about 13.5 ounces) of unsweetened coconut milk, along with a handful of chopped fresh cilantro and a pinch of fine sea salt. Simmer for 2 minutes.
Gently incorporate 1 pound of large shrimp, followed by the zest and juice of 1 lime, 1 tablespoon of coconut sugar, and 1 tablespoon of Asian fish sauce. Simmer for about 5 minutes.
Taste the stew and adjust seasoning with more salt or lime juice if desired.
Ladle the Coconut-Lime Shrimp Stew over bowls of cooked rice and garnish with cilantro and lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 20mgIron: 2mg

Notes

Prepare shallots, ginger, and jalapeño up to 24 hours in advance to reduce cooking time. For thicker stew, simmer uncovered or add cornstarch slurry if too watery. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!