Creamy Caribbean Coconut Shrimp Stew with Sweet Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A rich coconut milk-based stew simmered with shrimp, sweet bell peppers, tomatoes, and a hint of mild jerk spice for a comforting island dish. This caribbean-inspired caribbean ready in about 35 minutes pairs peeled and deveined shrimp, coconut oil, medium, diced sweet red bell pepper 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.

Ingredients

• 1 lb peeled and deveined shrimp
• 1 tbsp coconut oil
• 1 medium, diced sweet red bell pepper
• 1 medium, diced sweet yellow bell pepper
• 1 cup chopped tomatoes
• 1 1/2 cups coconut milk
• 1 tbsp mild jerk seasoning
• 3, minced garlic cloves
• 1, chopped scallion
• 2 tbsp, chopped fresh cilantro
• 1 tbsp lime juice
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Heat 1 tbsp coconut oil in a deep skillet over medium heat until hot, then add 3 minced garlic cloves and 1 chopped scallion, sautéing for 1 minute until fragrant.
2. Step 2: Add 1 medium diced red bell pepper and 1 medium diced yellow bell pepper to the skillet, cooking for 4-5 minutes until softened.
3. Step 3: Stir in 1 cup chopped tomatoes and 1 tbsp mild jerk seasoning, cooking for 2 minutes to blend flavors.
4. Step 4: Pour in 1 1/2 cups coconut milk, bring the mixture to a gentle simmer, and cook for 5 minutes until the sauce thickens slightly.
5. Step 5: Add 1 lb peeled and deveined shrimp and cook for 3-4 minutes until the shrimp turn pink and firm.
6. Step 6: Remove from heat, stir in 2 tbsp chopped fresh cilantro and 1 tbsp lime juice, then season with salt and black pepper to taste before serving warm.