Smoky Tomato and Shrimp Stew with Coconut Milk

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

A rich, spicy stew featuring plump shrimp in a smoky tomato base with bell peppers and a subtle coconut milk finish, evoking Puerto Rican coastal flavors. This puerto rican-inspired seafood ready in about 35 minutes pairs shrimp, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.1 (13 ratings) Prep: 15 min Cook: 20 min Serves 4 Puerto Rican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and devein 1 lb shrimp, then set aside. Heat 2 tbsp olive oil in a large pot over medium heat; add 1 diced yellow onion, 3 minced garlic cloves, and 1/2 cup diced red bell pepper; cook for 5 minutes until softened and fragrant.
  2. Step 2: Stir in 1 (14 oz) can diced tomatoes, 1 cup chicken broth, and 1/2 tsp smoked paprika; bring to a gentle simmer and cook for 10 minutes until flavors meld.
  3. Step 3: Add shrimp to the pot, cover, and simmer for 5 minutes until shrimp turn pink and opaque.
  4. Step 4: Stir in 1/4 cup coconut milk and 1 tbsp lime juice; cook for 2 more minutes until heated through. Remove from heat and let sit for 3 minutes to allow flavors to develop.
  5. Step 5: Serve hot with crusty bread or over rice, garnished with extra lime wedges.

Frequently asked questions

How long does Smoky Tomato and Shrimp Stew with Coconut Milk take to make?

Total time is about 35 minutes (15 min prep + 20 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 Smoky Tomato and Shrimp Stew with Coconut Milk?

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 Smoky Tomato and Shrimp Stew with Coconut Milk?

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 Smoky Tomato and Shrimp Stew with Coconut Milk 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 Smoky Tomato and Shrimp Stew with Coconut Milk?

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.

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