Spicy Coconut Shrimp Stew With Tomatoes and Cilantro

READY IN: 30mins
Recipe by JackieOhNo

This Thai-inspired dish packs it all - a little heat, a little sweet, a zesty zing and amazing aroma!

Top Review by sgilbertson

This was great! I used 2 pounds of shrimp and it was plenty. My guests raved about it.

Ingredients Nutrition


  1. Lightly season shrimp with salt; set aside.
  2. Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Add pepper; cook, stirring, until almost tender, 4 minutes. Add scallion whites, 1/4 cup cilantro, garlic, and pepper flakes. Continue to cook, stirring, until fragrant, 30-60 seconds.
  3. Add tomatoes and coconut milk; bring to a simmer. Reduce heat to medium; simmer to blend flavors and thicken sauce slightly, about 5 minutes.
  4. Add shrimp, partially cover and cook, stirring often, until just cooked through, about 5 minutes more.
  5. Stir in lime juice and adjust seasonings, adding salt, if necessary. Serve shrimp stew over rice. Garnish with scallion greens and remaining cilantro.

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