Shrimp stew recipe

Shrimp stew recipe perfection starts right here. This Bahian-inspired shrimp stew is creamy, aromatic, and layered with flavor… from homemade shrimp stock to fresh herbs, that takes it over the top, period.

This shrimp stew is a celebration of bold, comforting flavors inspired by the vibrant cuisine of Bahia, Brazil. With a rich coconut milk base, tender potatoes, and juicy shrimp simmered in a homemade stock, every spoonful is layered with warmth and depth. Fresh herbs and spices bring brightness, while a touch of dende oil adds a signature richness that makes this dish unforgettable.

Ingredients

• 500g shrimp, peeled and deveined (shells reserved for stock)
• 3 cups water (for shrimp stock)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1/4 cup parsley stems, chopped
• 1/4 cup fresh cilantro stems, chopped
• 1/2 cup fresh cilantro leaves, chopped (plus extra for garnish)
• 1 bell pepper, diced
• 1–2 chilies, chopped (adjust to taste)
• 2 medium tomatoes, peeled and chopped (or 1 cup canned chopped tomatoes)
• 1 teaspoon paprika
• Salt, to taste
• 1 can (400ml) coconut milk
• 2 medium potatoes, peeled and cubed
• 1 tablespoon dende oil (optional but recommended)
• 1–2 tablespoons cooking oil

How to Make This Shrimp Stew Recipe

Start by prepping everything—dice your veggies, chop your herbs, peel and season your shrimp lightly with salt. Don’t throw away those shrimp shells because that’s where the magic starts.

In a small pot, add your shrimp shells (and heads if you have them) with about 3 cups of water. Let that simmer for about 10–15 minutes to create a quick, flavorful stock. Strain and set aside.

Now, in a large pot or deep pan, heat a bit of oil over medium heat. Add your diced onion, garlic, parsley stems, and cilantro stems. Let that sauté until fragrant—this is your flavor base, so give it a minute or two.

Next, toss in your bell pepper, chilies, and cilantro leaves. Stir everything together and let it cook until softened and aromatic.

Sprinkle in the paprika, then add your chopped tomatoes. Let the tomatoes cook down until they break apart and form a rich base.

Season with salt, then pour in your shrimp stock and coconut milk. Stir well, then add your cubed potatoes.

Let everything simmer gently until the potatoes are tender and cooked through.

Once the potatoes are ready, add your shrimp. If you’re using dende oil, drizzle it in now. Let the shrimp cook just until they turn pink—this happens quickly, so don’t overcook.

Finish with a generous sprinkle of fresh cilantro and serve hot.

Serving Suggestions

• Serve over fluffy white rice to soak up all that rich, creamy broth
• Pair with crusty bread to scoop up every last bite
• Add a side of steamed greens or a simple salad for a balanced meal

Storage Tips & Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days
• Freezer: Not ideal, as shrimp can become rubbery and potatoes may change texture
• Reheating: Warm gently on the stove over low heat, adding a splash of water or stock if needed. Avoid overcooking the shrimp

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