Shrimp and Scotch Bonnet Peppers in Coconut Broth

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Plump shrimp simmered in a spicy coconut broth with Scotch bonnet peppers, capturing Trinidad's bold flavor profile. This international-inspired seafood ready in about 25 minutes pairs fresh shrimp, Scotch bonnet peppers, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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: 15 min Cook: 10 min Serves 2 International cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat vegetable oil in a saucepan over medium heat. Add minced shallot and sauté for 2 minutes until softened and translucent.
  2. Step 2: Stir in chopped Scotch bonnet peppers and sliced red bell peppers, cooking for 3 minutes until peppers are slightly softened but still crisp.
  3. Step 3: Add shrimp to the pan, stirring to coat with peppers. Pour in coconut milk and simmer for 6 minutes until shrimp turn pink and opaque.
  4. Step 4: Remove from heat, stir in lime juice and half the cilantro, then serve immediately with the remaining cilantro sprinkled on top.

Frequently asked questions

How long does Shrimp and Scotch Bonnet Peppers in Coconut Broth take to make?

Total time is about 25 minutes (15 min prep + 10 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 Shrimp and Scotch Bonnet Peppers in Coconut Broth?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Shrimp and Scotch Bonnet Peppers in Coconut Broth?

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 Shrimp and Scotch Bonnet Peppers in Coconut Broth for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Shrimp and Scotch Bonnet Peppers in Coconut Broth?

International 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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