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.
