Coconut Shrimp Stew

Coconut Shrimp Stew

Add this simply delicious gluten and dairy free recipe to your weekly menu!


  • 2 lbs. raw shrimp, peeled & deveined
  • 2 Tbsp. coconut oil
  • 3/4 cup yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp. ginger, minced
  • 1 red pepper, diced
  • 2 Serrano peppers, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 can diced tomatoes (14 oz.)
  • 1 can unsweetened, regular coconut milk
  • 1 Tbsp. Sriracha Chili sauce or to taste
  • 1 lime, juiced
  • Sea salt and pepper to taste


Optional Toppings:

  • Cilantro
  • Avocado



  1. Heat oil in medium to large non-reactive pot. (I love using my Le Creuset pot)
  2. Sauté onions and peppers until onions are translucent…make sure not to burn the onions.
  3. Add garlic, tomatoes, shrimp and cilantro and simmer until shrimp turns opaque (3-5 minutes).
  4. Pour in the coconut milk and hot sauce and simmer for another 3-5 minutes to allow flavors to combine.
  5. Finish with limejuice and season with salt and pepper to taste.

Serve and enjoy!

Cheers to a healthier you!

dr. ingrid