A rich, creamy, flavorful shrimp stew inspired by traditional Brazilian cuisine. Ready in minutes and packed with vibrant color and spice!
Ingredients
1/4 cup extra-virgin olive oil
1/4 cup diced onion
1/4 cup diced roasted red peppers
1 clove garlic, minced
1 1/2 lbs extra-large shrimp, peeled and deveined
1 (14-oz) can diced tomatoes with chiles
1/4 cup chopped fresh cilantro
1 cup canned coconut milk
2 tbsp Sriracha or sambal oelek
2 tbsp fresh lime juice
1 tsp pink Himalayan salt
1/4 tsp black pepper
Instructions
- Sauté the aromatics
Heat the olive oil in a medium saucepan over medium heat. Add onions and cook until translucent. Stir in the roasted red peppers and garlic, cooking for another few minutes until softened.
- Cook the shrimp
Add the shrimp, diced tomatoes with chiles, and cilantro. Simmer gently until the shrimp turn opaque and cooked through.
- Add coconut milk and seasonings
Pour in the coconut milk and Sriracha (or sambal oelek). Warm gently—do not allow the stew to boil. Remove from heat and stir in the lime juice.
- Finish and serve
Season with salt and pepper. Enjoy immediately.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Do not freeze—the coconut milk may separate.