Ingredients:

  • 5 lbs Large Raw Shrimp (peeled, deveined)
  • 2 Tbsp Fresh Lime Juice (for marinade)
  • 1 tsp Garlic Powder
  • 1/2 tsp Salt (Kosher or Sea)
  • 1/4 tsp Black Pepper
  • 1 Tbsp Avocado Oil (or other high-heat neutral oil)
  • 1 medium Yellow Onion, finely diced
  • 1 large Red Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 1 tsp Fresh Ginger, grated (optional)
  • 1/2 small Jalapeño or Scotch Bonnet (optional), seeded and minced
  • 5 oz can Diced Tomatoes (canned), undrained
  • 1/2 tsp Turmeric Powder
  • 5 oz can Light Coconut Milk
  • 1/2 tsp Fish Sauce (optional)
  • 1/2 cup Fresh Coriander (Cilantro), roughly chopped
  • 1 Tbsp Fresh Lime Juice (for finishing)

Instructions:

  1. Marinate the Shrimp: In a mixing bowl, combine the shrimp, 2 Tbsp lime juice, garlic powder, 1/2 tsp salt, and pepper. Toss well. Cover and refrigerate for a minimum of 15 minutes (or up to 1 hour).
  2. Prep Vegetables: While the shrimp marinates, dice the onion and bell pepper. Mince the garlic and ginger. Set aside the finishing ingredients (fresh coriander and final lime juice).
  3. Sauté Aromatics: Heat the avocado oil in a deep pot or Dutch oven over medium heat. Add the diced onion and red bell pepper. Sauté for 5-7 minutes until softened and translucent, stirring occasionally.
  4. Add Flavour Bombs: Stir in the minced garlic, grated ginger, turmeric, and minced chilli (if using). Cook for 1 minute until fragrant—be careful not to burn the garlic.
  5. Simmer the Sauce: Pour in the canned diced tomatoes (including the liquid). Bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook for 3 minutes to deepen the tomato flavour.
  6. Add Coconut Milk: Reduce the heat to low. Stir in the light coconut milk and fish sauce (if using). Bring the stew back to a very gentle simmer. Do not allow it to boil vigorously. Taste the broth and adjust salt and pepper if needed.
  7. Cook the Shrimp: Add the marinated shrimp directly to the simmering stew, distributing them evenly. Cook gently for 3-5 minutes, depending on size, until the shrimp turn pink, opaque, and curl into a 'C' shape.
  8. Finish and Serve: Remove the pot from the heat. Stir in the chopped fresh coriander and the final 1 Tbsp of fresh lime juice. Give it a final, gentle stir. Serve immediately.