Creamy Jamaican Coconut Shrimp Stew Recipe

Jamaican Coconut Shrimp Stew is a quick, light, and spicy shrimp dish simmered in coconut milk, inspired by a visit to Ocho Rios, Jamaica. This simple stovetop stew brings together tender shrimp, mild jerk seasoning, aromatics, and a touch of scotch bonnet heat for a bright, Caribbean-flavored weeknight meal.

Jamaican Coconut Shrimp Stew

My husband and I are big fans of Jamaican food. During our trip to Jamaica we courted the local flavors, enjoyed street food and even joined a cooking demo that inspired this recipe. The stew is light yet satisfying — coconut milk creates a silky sauce while scallions, onion and bell pepper add freshness. A mild jerk seasoning gives the shrimp Caribbean character, and a small amount of scotch bonnet adds authentic heat.

Important safety note: Scotch bonnet peppers are extremely hot. When handling fresh peppers, wear gloves or be very careful not to touch your face. For this recipe I often use just a quarter of a scotch bonnet with the seeds and membranes removed; that yields a pleasant spiciness without overwhelming the dish. Increase the pepper to taste if you like it hotter.

This stew cooks fast — about 15 minutes total — making it perfect for busy evenings. Serve it over steamed rice, with cauliflower rice for a low-carb option, or alongside fried plantains for a sweeter contrast. Garnish with chopped cilantro or scallions to brighten the flavors. Leftovers keep well refrigerated for 1–2 days; reheat gently so the coconut milk doesn’t separate.

Tips and Variations

• If you don’t have scotch bonnet, substitute a small amount of habanero or a pinch of cayenne to control the heat.
• Swap light coconut milk for full-fat coconut milk for a richer sauce; reduce the amount slightly if you prefer a lighter finish.
• For more depth, add a squeeze of lime or a splash of fish sauce at the end to balance richness with acid/umami.
• Make it a heartier stew by adding diced tomatoes or baby spinach during the last minute of cooking.

More Shrimp Recipes

• Garlic Shrimp in Coconut Milk
• Coconut Shrimp (Air Fryer)
• Indian Shrimp Curry
• Buffalo Shrimp Lettuce Wraps
• Spicy Shrimp Fried Rice

Recipe

Yield: 4 servings • Serving size: about 6 shrimp and 1/4 cup sauce

Prep: 5 mins • Cook: 10 mins • Total: 15 mins

Ingredients

• 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 bonnet pepper, seeded and diced (I often use 1/4 of the pepper)
• 1 cup light coconut milk
• Chopped scallions or cilantro, for garnish

Instructions

1. Season the shrimp in a bowl with the jerk seasoning and set aside briefly to absorb flavor.
2. Heat a large skillet over medium-low heat and add the butter or coconut oil. Add the chopped scallion, onion and bell peppers and cook until softened, about 3–4 minutes.
3. Add the seasoned shrimp and increase the heat to medium. Cook for about 3 minutes, stirring, until the shrimp begin to turn pink.
4. Pour in the coconut milk, add the diced scotch bonnet (use less if you prefer milder heat), cover, and simmer until the shrimp are cooked through, about 2–3 more minutes.
5. Taste and adjust seasoning. Garnish with chopped cilantro or additional scallions and serve immediately over rice or your preferred side.

Nutrition (per serving)

Calories: 182 • Protein: 23 g • Carbohydrates: 4 g • Fat: 7 g • Saturated Fat: 4 g • Cholesterol: 176 mg • Sodium: 225 mg • Fiber: 1 g

If you try this Jamaican Coconut Shrimp Stew, feel free to adapt the heat level and garnish to your taste. The combination of coconut milk and jerk-spiced shrimp makes for a fast, flavorful meal that brings a bit of Jamaica to your kitchen.

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