Coconut Shrimp with Zucchini Stew


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  • 12 large shrimp (Peeled and Deveined)
  • 2-3 Tbsp organic coconut milk
  • 1/4 cup can petite cut tomatoes
  • 1 sweet plantains
  • 3 Tbsp jerk seasoning
  • 1 tsp sea salt
  • 2 Tbsp olive oil
  • green onions for topping
  • 2 zucchini


  1. Cook/boil the rice in a large pot until the rice is tender and soft or as instructed on the package. Add a pinch or 1 tbsp of sea salt.
  2. In a large bowl combine the shrimp, coconut milk, jerk seasoning. Mix everything together with your hands, and allow the shrimp and mix to marinate for about 30 minutes at room temperature.
  3. Chop the zucchini into thin slices before cooking.
  4. Pre-heat a frying pan over medium heat, add 2 tablespoons of olive oil and allow the oil to heat up.
  5. Add diced tomatoes and okra and cook for 3 minutes. Add shrimp and marinate mix into the pan.
  6. Stir together with the shrimp and allow the shrimp to cook in the sauce for about 10 minutes.
  7. Lower the heat, cover the pan and cook for about 5 minutes or until the shrimp is fully cooked.
  8. Prepare your plantains, fry for about 3-5 minutes, or until each side of the plantains are nice and golden. Remove from the pan and season with salt and black pepper.
  9. Once the plantains are done, Serve your rice, shrimp, and stew with plantains and top with green onions and serve.
  10. Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.