Jamaican Coconut Shrimp Stew
A quick, light and spicy shrimp dish simmered in coconut milk, inspired by my trip to Ochos Rios, Jamaica.
I’ve always been a fan of Jamaican food, 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.
- 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
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.
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