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Shrimp Stew with Tomatoes and Coconut Milk

April 12, 2011

Wow, this is so good.  A shrimp lover’s delight for something different.  For a soup course I do not add the rice but it is great for a quick simple dinner.  I eat this soup cold as well, amazing and the cilantro and limes are spectacular.  (Pass more limes at the table, you will love it.)

Shrimp Stew with Tomatoes and Coconut Milk


  • 1 lb. Medium Shrimp (peeled, deveined and tails removed)
  • 2 T. Extra Virgin Olive Oil
  • 1/4 C. Lemon Juice
  • 1/2 Red Bell Pepper (chopped)
  • 1/2 Green Bell Pepper (chopped)
  • 4 Scallions (sliced thinly)
  • 1/4 C. Fresh Cilantro (chopped
  • 4 Garlic Cloves (minced)
  • 1/2-1 t. Crushed Red Pepper Flakes
  • 1 Can Diced Tomatoes (14.5 oz.)
  • 1 Can Coconut Milk
  • 2 T. Fresh Lime Juice
  • Salt
  • Freshly Ground Pepper
  • Fresh Lime Quarters (for garnish)
  • Fresh Cilantro (for garnish)
  • 1 C. Rice (optional)


  1. Toss the shrimp with 1 t. salt, pepper and lemon juice and set aside
  2. Saute the bell pepper in the olive oil until almost tender; add the scallions, cilantro, garlic and pepper flakes; continue to cook while stirring about 1-2 minutes
  3. Add the diced tomatoes and coconut milk and bring to a simmer; reduce heat and simmer about 5-10 minutes
  4. Add the shrimp; partially covered and stir until the shrimp are just cooked through; add the lime juice and serve garnished with lime slices and additional fresh cilantro

* If you are using the rice; start rice prior to serving; add about 2 T. to soup bowl before adding the stew


(Serves 4-6)

(Recipe adapted from

3 Comments leave one →
  1. April 13, 2011 02:41

    I’m highly impressed with your writing skills and also with the layout on your weblog. Is this a paid theme or did you customize it yourself? whether way keep up the nice potential writing, it is rare to see a great blog like this one today.

    • April 13, 2011 15:37

      Thanks for visiting but I have no writing skills, just recipes. It is a free theme (Vigilance).


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