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Brazilian Coconut Shrimp Stew

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5 from 3 reviews

Ingredients

  • 1 lb shrimp, shelled and deveined
  • 2 TBS lemon juice
  • 1 large onion, diced
  • 1 large green bell pepper, diced
  • 1 TBS olive oil
  • 3 garlic cloves, minced
  • ½ tsp each: black pepper, paprika, cumin and salt
  • ¼ tsp red pepper flake
  • ½ cup minced cilantro
  • 15 oz can diced tomatoes (use fresh if they are in season!)
  • 2 TBS tomato paste
  • 1 cup full fat coconut milk
  • ¼ cup water (more or less to thin)
  • 3 cup cooked brown rice

Instructions

  1. Toss shrimp with lemon juice and set aside to marinade.
  2. Saute onion and bell pepper in a large skillet with the olive oil until softened to your liking. I usually go for about 10 minutes.
  3. Add garlic, black pepper, paprika, cumin, salt and red pepper flake and let saute for another 1-2 minutes.
  4. Stir in cilantro, diced tomatoes, tomato paste, coconut milk and enough water to thin to your liking. Bring to a boil and simmer for 20 minutes.
  5. Mix in the shrimp with the lemon juice and cook for 2 minutes, or until the shrimp are opaque.
  6. Serve over rice.

Find it online: https://www.alisonsallspice.com/brazilian-coconut-shrimp-stew/