Description
A creamy and flavorful coconut shrimp stew that’s perfect served over rice or noodles.
Ingredients
Scale
- 1½ pounds jumbo raw shrimp (deveined, both shell and tail removed)
- 5 tablespoons vegetable oil (divided)
- 3 cloves garlic (1 minced and 2 coarsely chopped)
- 1 teaspoon salt (divided)
- 1 teaspoon ground black pepper (divided)
- ½ large white or yellow onion (peeled and coarsely chopped)
- 1 large orange or red bell pepper (de-seeded and sliced)
- ½ cup canned diced tomatoes
- 2 leaves large basil (plus more to garnish)
- 2 tablespoons chopped cilantro or parsley (plus more to garnish)
- 1 cup canned coconut milk
- 1/3 cup chicken or vegetable broth
- 2 tablespoons lime juice (about 1 large lime, juiced)
- 1 teaspoon ground ginger
- 1 teaspoon sweet paprika (optional)
- 4–6 oz cream cheese (softened, the amount depends on how creamy you want)
- 1 red jalapeno pepper (thinly sliced, optional)
Instructions
- Place the peeled shrimp in a bowl with 1 Tablespoon of oil, one minced garlic clove, ½ teaspoon salt, and ½ teaspoon black pepper. Toss to coat.
- Reduce to simmer and cook for about 5 minutes.
- Add the cream cheese and stir until melted and the sauce is creamy and homogeneous.
- Add the cooked shrimp to the skillet and toss to coat.
- Garnish with basil leaves, chopped cilantro/parsley, and slices of red jalapeno pepper if desired.
- Serve over white rice (preferably) or noodles. Enjoy!
Notes
- This dish can be adjusted for spice by omitting the jalapeno.
- Feel free to add more vegetables for additional texture and flavor.
- Pair with crusty bread or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 200mg