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Jamaican Coconut Shrimp Stew

4.82 from 11 votes

Jamaican Coconut Shrimp Stew, a quick, light and spicy shrimp dish simmered in coconut milk, inspired by my trip to Ochos Rios, Jamaica.

Prep Time: 5

Cook Time: 10

Total Time: 15

Yield: 4 servings

Course: Dinner

Cuisine: jamaican

Ingredients

1 lb peeled and deveined jumbo shrimp
1 tbsp mild jerk seasoning (such as Walkerswood)
1/2 tbsp butter or coconut oil
1 scallion (chopped)
1/4 cup chopped onion
1/4 cup chopped bell peppers
1 scotch bonet pepper (seeded and diced (I only use 1/4))
1 cup light coconut milk
chopped scallions or cilantro (for garnish)

Instructions

Season shrimp in a bowl with jerk seasoning.
Heat a large skillet on medium low, add the butter or oil and chopped vegetables, cook until soft 3 to 4 minutes.
Add the shrimp, increase heat to medium and cook 3 minutes, add the coconut milk, cover and simmer until the shrimp are cooked through, about 3 minutes.
Garnish with cilantro or scallions and serve.

Nutrition

Serving: 6shrimp, 1/4 cup sauce, Calories: 182kcal, Carbohydrates: 4g, Protein: 23g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 176mg, Sodium: 225mg, Fiber: 1g

- WW Points: 3

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