Jamaican Coconut Shrimp Stew

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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, a quick, light and spicy shrimp dish simmered in coconut milk, inspired by my trip to Ochos Rios, Jamaica.Jamaican Coconut Shrimp Stew

My 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.

Jamaican Coconut Shrimp Stew, a quick, light and spicy shrimp dish simmered in coconut milk, inspired by my trip to Ochos Rios, Jamaica.

Quick Jamaican shrimp recipe. Raw shrimp in a skillet.

Jamaican Coconut Shrimp Stew, a quick, light and spicy shrimp dish simmered in coconut milk, inspired by my trip to Ochos Rios, Jamaica.

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Jamaican Coconut Shrimp Stew – A quick, light and spicy shrimp dish simmered in coconut milk, inspired by my trip to Ochos Rios, Jamaica.
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Jamaican Coconut Shrimp Stew

3
4
3
SP
182
Calories
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: jamaican
Jamaican Coconut Shrimp Stew, a quick, light and spicy shrimp dish simmered in coconut milk, inspired by my trip to Ochos Rios, Jamaica.

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.

Nutrition

Serving: 6shrimp, 1/4 cup sauce, Calories: 182kcal, Carbohydrates: 4g, Protein: 23g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 176mg, Sodium: 225mg, Fiber: 1g
Blue Smart Points: 3
Green Smart Points: 4
Purple Smart Points: 3
Points +: 4
Keywords: coconut shrimp, Jamaican Coconut Shrimp Stew, jamaican shrimp, Shrimp Stew, weight watchers shrimp

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Jamaican Coconut Shrimp Stew – a quick, light and spicy shrimp dish simmered in coconut milk. Smart Points: 4 Calories: 182