Coconut Ginger Shrimp Stew
A warm and aromatic shrimp stew combining creamy coconut milk with fresh ginger and Caribbean spices for a comforting seafood meal. This caribbean-inspired seafood ready in about 30 minutes pairs large shrimp, peeled and deveined, (13.5 oz) coconut milk, fresh ginger, grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk
- 2 tbsp fresh ginger, grated
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 small scotch bonnet pepper, seeded and chopped
- 2 tbsp vegetable oil
- 1 tsp allspice
- 1 tbsp fresh lime juice
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves, sautéing for 4 minutes until soft and fragrant.
- Step 2: Stir in 2 tbsp grated fresh ginger and 1 small chopped scotch bonnet pepper, cooking for 2 minutes until aromatic.
- Step 3: Add 1 tsp allspice and stir for 30 seconds, then pour in 1 can (13.5 oz) coconut milk and bring to a gentle simmer.
- Step 4: Season the broth with 1 tsp salt and 1/2 tsp black pepper. Add 1 lb peeled and deveined large shrimp and simmer for 5-6 minutes until shrimp turn pink and are cooked through.
- Step 5: Remove from heat and stir in 1 tbsp fresh lime juice and 2 tbsp chopped fresh cilantro. Serve hot with rice or crusty bread.
Frequently asked questions
How long does Coconut Ginger Shrimp Stew take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Ginger Shrimp Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (13.5 oz) coconut milk from drying out.
Can I substitute ingredients in Coconut Ginger Shrimp Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Ginger Shrimp Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut Ginger Shrimp Stew?
Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
