Coconut Simmered Shrimp with Aromatic Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A fragrant and creamy stew featuring plump shrimp and tender vegetables cooked in rich coconut milk, finished with fresh herbs. This Brazilian recipe, ready in about 45 minutes, pairs Shrimp, Coconut milk, Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 12 oz, peeled and deveined Shrimp
• 1 (13.5 oz) can Coconut milk
• 1 medium, diced Yellow onion
• 3 cloves, minced Garlic
• 1, diced Red bell pepper
• 2 medium, diced Tomatoes
• 4, sliced Green onions
• 1/4 cup, chopped Cilantro
• 2 tbsp Olive oil
• 1, juiced Lime
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/4 tsp Red pepper flakes

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves, sautéing for 3 minutes until translucent and fragrant.
2. Step 2: Add 1 diced red bell pepper and 2 diced medium tomatoes, cooking for 5 minutes until softened.
3. Step 3: Stir in 1 can (13.5 oz) coconut milk, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Bring to a gentle simmer and cook for 10 minutes.
4. Step 4: Add 12 oz peeled and deveined shrimp, stirring to combine. Cook for 5-7 minutes until shrimp turn pink and opaque.
5. Step 5: Stir in 1/4 cup chopped cilantro and 1 juice of lime, then divide into bowls and top with 4 sliced green onions.