Begin by peeling and deveining your raw shrimp, ensuring the tails are removed for easy eating. Rinse them under cold water and pat dry with a paper towel. In a bowl, season the shrimp generously with salt and black pepper, letting the flavors meld while you prepare the vegetables for your Coconut Shrimp Stew.

Minced garlic, diced onion, and chopped green bell pepper create the aromatic base for your stew. Take a moment to gather these ingredients: mince about 3 cloves of garlic, dice a medium onion finely, and chop one green bell pepper into bite-sized pieces. Also, chop fresh cilantro for garnish and squeeze fresh lime juice to brighten the flavors of the Coconut Shrimp Stew.

Next, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl. Whisk thoroughly until smooth and set aside.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Once shimmering, add the seasoned shrimp to the hot skillet. Sear them for about 1 minute per side until they are just pink and opaque. Remove them from the skillet and transfer to a plate, keeping them warm while you prepare the rest of the dish.

In the same skillet, add the diced onion, minced garlic, and chopped green bell pepper. Sauté these ingredients for about 3-4 minutes until the onions become translucent and fragrant.

Once the aromatics are ready, add vegetable or chicken broth, canned diced tomatoes, coconut milk, the prepared cornstarch slurry, ground cumin, cayenne pepper, lime juice, and half of the chopped cilantro into the skillet. Stir everything well and allow it to come to a gentle simmer for about 6-7 minutes until slightly thickened.

Finally, return the cooked shrimp to the skillet, allowing them to warm through for an additional 1-2 minutes. Stir gently to combine and ensure the shrimp are coated in the creamy sauce. Serve your delicious Coconut Shrimp Stew hot, garnished with the remaining fresh cilantro.