Rich and filling, with just a little bit of heat, this tasty seafood stew is a great option for lunch or dinner, and it’s especially delicious with our Cracked Pepper Croccantini.

1 1/2 lbs raw shrimp, peeled and deveined

1 tbsp coconut oil

1/4 cup onion, diced

2 cloves garlic, minced

1 14oz can diced tomatoes with green chilies

1 14oz can coconut milk

1 cube vegetable boullion

1 cup water

1/4 cup roasted red pepper, diced

2 tbsp hot sauce (such as Sriracha)

2 tbsp freshly squeezed lime juice

1/4 cup cilantro, chopped

Sea salt and cracked pepper to taste

  1. Heat coconut oil in a medium saucepan over medium heat.  Add onions and saute until translucent, about 5 minutes.  Add the garlic and saute another minute.
  2. Add tomatoes, coconut milk, boullion, water, roasted peppers, and hot sauce.  Bring to a gentle simmer, then add shrimp and cook until they are just opaque.  Stir in lime, cilantro, and season to taste.
  3. Serve and enjoy!
Inspired by recipe found on homesweetjones.com
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