Coconut-Lime Caribbean Shrimp Stew

By · Reviewed by AislePrompt Editorial · ·

A vibrant Caribbean-inspired shrimp stew simmered in a rich coconut-lime broth with fresh herbs and sweet bell peppers. This caribbean-inspired seafood ready in about 35 minutes pairs large shrimp, peeled and deveined, can coconut milk, red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 25 min Serves 4 Caribbean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped yellow onion and 3 minced garlic cloves, sauté for 3-4 minutes until fragrant and translucent.
  2. Step 2: Stir in 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute to toast the spices.
  3. Step 3: Add 1 cup diced red bell pepper and 1 cup diced yellow bell pepper, sauté for 4-5 minutes until softened.
  4. Step 4: Pour in 14 oz can coconut milk and 1/2 cup water, bring to a gentle simmer over medium-low heat for 8 minutes.
  5. Step 5: Add 1 lb large peeled and deveined shrimp, cooking for 4-5 minutes until shrimp turn opaque and firm.
  6. Step 6: Stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro, cook for 1 more minute to blend flavors before serving.

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Frequently asked questions

How long does Coconut-Lime Caribbean Shrimp Stew take to make?

Total time is about 35 minutes (10 min prep + 25 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-Lime Caribbean 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 can coconut milk from drying out.

Can I substitute ingredients in Coconut-Lime Caribbean 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-Lime Caribbean 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-Lime Caribbean 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.

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