Shrimp in Achiote-Infused Coconut Milk Stew
Sweet shrimp simmered in a vibrant coconut milk broth with achiote and bell peppers, served over steamed rice. This puerto rican-inspired seafood ready in about 35 minutes pairs large shrimp, achiote paste, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 large shrimp
- 1 tbsp achiote paste
- 1 cup coconut milk
- 1 medium bell peppers
- 1/2 cup red onion
- 2 cloves garlic
- 2 cups cooked jasmine rice
Instructions
- Step 1: Peel and devein shrimp, then pat dry. Dice bell peppers into 1/4-inch pieces and mince garlic.
- Step 2: Heat 1 tbsp oil in a pot over medium heat. Sauté 1/2 cup diced red onion and 2 minced garlic cloves for 2 minutes until fragrant.
- Step 3: Stir in 1 tbsp achiote paste and cook 1 minute until oil separates. Add 1 cup coconut milk and 1/4 cup water, bringing to a gentle simmer.
- Step 4: Add shrimp and bell peppers, cooking 3-4 minutes until shrimp turn pink and opaque. Serve immediately over 2 cups cooked rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Shrimp in Achiote-Infused Coconut Milk Stew take to make?
Total time is about 35 minutes (20 min prep + 15 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 in Achiote-Infused Coconut Milk 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 large shrimp from drying out.
Can I substitute ingredients in Shrimp in Achiote-Infused Coconut Milk 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 Shrimp in Achiote-Infused Coconut Milk 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 Shrimp in Achiote-Infused Coconut Milk Stew?
Puerto Rican 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.
What others are saying
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
