Mexican Shrimp Stew

Mexican Shrimp Stew with La Panzanella Croccantini crackers


Rich and filling, with just a little bit of heat, this tasty seafood stew is a great option for lunch or dinner, and it’s especially delicious with our Cracked Pepper Croccantini.


  • 1 1/2 lbs raw shrimp, peeled and deveined
  • 1 tbsp coconut oil
  • 1/4 cup onion, diced
  • 2 cloves garlic, minced
  • 1 14oz can diced tomatoes with green chilies
  • 1 14oz can coconut milk
  • 1 cube vegetable boullion
  • 1 cup water
  • 1/4 cup roasted red pepper, diced
  • 2 tbsp hot sauce (such as Sriracha)
  • 2 tbsp freshly squeezed lime juice
  • 1/4 cup cilantro, chopped
  • Sea salt and cracked pepper to taste


  1. Heat coconut oil in a medium saucepan over medium heat. Add onions and saute until translucent, about 5 minutes. Add the garlic and saute another minute.
  2. Add tomatoes, coconut milk, boullion, water, roasted peppers, and hot sauce. Bring to a gentle simmer, then add shrimp and cook until they are just opaque. Stir in lime, cilantro, and season to taste.
  3. Serve and enjoy!

Original recipe found at