Spicy Brazilian Shrimp Stew with Coconut Milk

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A rich and spicy shrimp stew simmered in creamy coconut milk with tomatoes and traditional Brazilian spices. This African recipe, ready in about 35 minutes, pairs large shrimp, peeled and deveined, olive oil, onion 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 medium, diced onion
• 3, minced garlic cloves
• 1 medium, diced red bell pepper
• 2 tbsp tomato paste
• 14 oz can diced tomatoes
• 1 cup coconut milk
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add 1 diced medium onion and 3 minced garlic cloves, sautéing for 4 minutes until softened and fragrant.
2. Step 2: Stir in 1 diced red bell pepper and cook for 3 minutes until tender. Mix in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly.
3. Step 3: Add 14 oz canned diced tomatoes, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 5 minutes, stirring occasionally.
4. Step 4: Pour in 1 cup coconut milk and bring the mixture to a gentle simmer. Add 1 lb peeled and deveined shrimp and cook for 5 minutes until the shrimp turn pink and opaque.
5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tbsp lime juice for brightness. Serve hot with rice or crusty bread.