Jamaican Coconut Shrimp Stew, a quick, light and spicy shrimp dish simmered in coconut milk, inspired by my trip to Ochos Rios, Jamaica.
Jamaican Coconut Shrimp Stew
Jamaican Coconut Shrimp StewMy husband and I are a huge fan of Jamaican food! While visiting Jamaica we got to experience the food and culture and even took some cooking classes their. Some other Jamaican dishes I love, Jamaican Red Beans and Rice, Jamaican Coconut Brown Stew Chicken, and Jamaican Slow Cooker Jerk Pork.
I’ve always been a fan of Jamaican food, when I worked in the city my coworker would bring me a Jamaican Beef Patty sandwich on sweet bread which was far from light, but so so good! So when I went there on vacation, I made it my business to eat as much of they local food as possible. There was a cooking demo one of the days while I was there and they made this really simple dish which I’ve recreated here. Beware, the Scotch Bonnet pepper is VERY hot. This tiny little pepper packs a lot of heat, I used only 1/4 of the pepper with the seeds and membranes removed and it was still spicy, but not too much that I couldn’t eat it. If you like spicy food feel free to add more.
Warning, wear gloves while handling the pepper to avoid burning your fingers, or accidentally touching your mouth or eyes.
More Shrimp Recipes:
- Garlic Shrimp in Coconut Milk
- Coconut Shrimp Air Fryer
- Indian Shrimp Curry
- Buffalo Shrimp
- Shrimp Fried Rice
Jamaican Coconut Shrimp Stew
Ingredients
- 1 lb peeled and deveined jumbo shrimp
- 1 tbsp mild jerk seasoning, such as Walkerswood
- 1/2 tbsp butter or coconut oil
- 1 scallion, chopped
- 1/4 cup chopped onion
- 1/4 cup chopped bell peppers
- 1 scotch bonet pepper, seeded and diced (I only use 1/4)
- 1 cup light coconut milk
- chopped scallions or cilantro, for garnish
Instructions
- Season shrimp in a bowl with jerk seasoning.
- Heat a large skillet on medium low, add the butter or oil and chopped vegetables, cook until soft 3 to 4 minutes.
- Add the shrimp, increase heat to medium and cook 3 minutes, add the coconut milk, cover and simmer until the shrimp are cooked through, about 3 minutes.
- Garnish with cilantro or scallions and serve.
Last Step:
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Outstanding. My husband and I bothe loves it. Wicked easy to make with pre-cooked shrimp. I used the whole bell pepper and a whole jalapeno.
How have I not seen this recipe. Outstanding. I paired with coconut rice.
Has anyone tried this with chicken? It looks amazing and I love shrimp but my husband does not… so always wondering if I can get away with swapping some thin chicken strips for
Shrimp in recipes!
Incredible recipe! We all loved it! Next time I’d add another scotch bonnet though to amp up the heat!
Thank you for this recipe. I was skeptical at first, especially because there was no salt. However, I was pleasantly surprised at the flavour. My sister and housemate enjoyed it too. I substituted scallions with green onions as my grocery store did not carry it.
This was more amazing than I thought. Super yummy. Thank u for sharing. Will definitely be making this again.
Tasting this the night it was made I would give it a 2. Even with extra jerk seasoning it was just okay. But the next day leftovers were a 4! I guess the spices just needed time to really mingle. Some dishes are just better the next day that way!
This is one of my favorite recipes on this site. So flavorful. So easy and fast to prep and cook for a weeknight meal. I use hot Jamaican Jerk seasoning and a full habanero pepper (including ribs and seeds) for a double batch of this, because I like heat. So so good.
This is a great Keto recipe if you substitute the rice.
HOW DO YOU PRINT THESE??
hit the “print” button to the right of the recipe and under the photo of the recipe. Another screen will come up and hit “print” on that screen. As long as your computer/phone/etc. is connected to a printer, it will print the recipe.
We also enjoy sampling the Jamaican food when there. Can’t wait to try this. Do you by chance have a jerk ckicken recipe?
I just made this today and it is delicious! I used Bada brand Jerk seasoning and a red habenaro pepper. I used 1/2 of the pepper because I like my dishes spicy and it was perfect! Just be careful to not let the coconut milk overcook or the fat will separate. It will still taste the same just not look as pretty. I prepped 4 servings with 1/2 cup rice for food prep for the week and I will definitely make again! Thank you!
Great!
Turned out great, my kids even loved it! Next time I’m going to add extra bell peppers and double the sauce, per family request.
Awesome when the whole family loves it!