Quick Coconut And Shrimp Stew
A fragrant, creamy seafood stew infused with ginger, garlic, and lime that comes together in under thirty minutes.
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Ingredients
- 1 pound large shrimp, peeled and deveined
- 14 ounce can full-fat coconut milk
- 2 tablespoons red curry paste
- 1 cup chicken or vegetable broth
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic cloves, minced
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon coconut oil
- 1 medium red bell pepper, sliced
Instructions
- 1
Heat the coconut oil in a large pot or dutch oven over medium heat.
- 2
Add the sliced bell pepper and sauté for 3 minutes until slightly softened.
- 3
Stir in the minced ginger, garlic, and red curry paste, cooking for 1 minute until fragrant.
- 4
Pour in the coconut milk and broth, stirring well to dissolve the curry paste.
- 5
Bring the liquid to a gentle simmer and let it cook for 5 minutes to allow flavors to meld.
- 6
Add the shrimp to the pot and cook for 3-4 minutes until they turn pink and opaque.
- 7
Stir in the fish sauce and lime juice, then remove from heat immediately.
- 8
Garnish with fresh cilantro and serve hot over jasmine rice or cauliflower rice.
Nutrition per Serving
345
Calories
24g
Protein
12g
Carbs
26g
Fat
2g
Fiber
4g
Sugar
890mg
Sodium
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