Jamaican prawn, pepper and coconut stew

Jamaican prawn, pepper and coconut stew

  • serves 2
  • A little effort

This recipe for Jamaican prawn, pepper and coconut stew is easy to make and ready in just 30 minutes. Plus, it's gluten-free and under 500 calories


*This recipe is gluten-free according to industry standards



  • spring onions 6, chopped (including the green bits)
  • ginger a small chunk, finely chopped
  • garlic 1 clove, crushed
  • scotch bonnet chilli 1, finely chopped
  • olive oil
  • ground allspice 1/2 tsp
  • thyme 1/4 tsp of leaves, chopped
  • red pepper 1, seeded and chopped
  • half-fat coconut milk 400g tin
  • spinach 100g, chopped
  • raw peeled prawns 150g
  • basmati rice 100g


  • Step 1

    Cook ¾ of the spring onion, all of the ginger, garlic and chilli in a little oil for 5 minutes, then stir in the allspice and thyme and cook for a minute. Add the pepper and coconut milk and simmer for 10 minutes.

  • Step 2

    Stir in the spinach and prawns and cook for a few more minutes, until prawns are pink. Cook the rice, then serve with the stew and a scattering of the remaining spring onions.

Nutritional Information

  • Kcals 431
  • Fat 19g
  • Saturates 13.3g
  • Carbs 41.5g
  • Sugars 6.3g
  • Fibre 4g
  • Protein 21.5g
  • Salt 0.5g