Coconut Lime Seafood Stew Recipe with Shrimp and Cod
he Coconut Lime Shrimp and Cod Stew is not just delicious. It’s, quite honestly, one of the most visually stunning soups I’ve ever made. The golden broth glows warmly. It perfectly contrasts with the jewel-toned red peppers. It also contrasts with the delicate pink and white hues of the seafood. Every bowl resembles a work of art. It invites you to savor not just the flavors but also the beauty of the dish. The vibrant colors are impossible to resist. The fresh, fragrant aroma compels even the most disciplined diner to go back for seconds. Each spoonful offers a delightful combination. It includes creamy coconut, zesty lime, and tender seafood. It’s a feast for both the eyes and the palate.
I’ve truly become enamored with the pairing of coconut milk and lime. Together, they create a flavor profile that feels tropical, bright, and unexpectedly complex. It is a balance of creamy richness and zesty freshness. You simply can’t replicate this with any other combination. Coconut milk offers a luscious, silky texture. Meanwhile, lime provides a sharp, aromatic lift. They transform ordinary dishes into something vibrant and memorable. This combination excites the palate with every bite. It makes even simple recipes feel extraordinary. These dishes are full of character.
The coconut milk helps my poor husband. He is lactose intolerant. My girls are in love with the stew because it has both shrimp and cod. Yes, my young ones love eating fish and shrimp.
Cost to make recipe.
For a hearty soup stew filled with expensive seafood, this recipe isn’t that expensive. I calculated it to cost about $12.00 for the entire recipe or $3.00 per serving bowl size.
There are a few ways to lessen the expense. First off, substitute the expensive cod with haddock or pollock fish. They taste and look nearly identical so they are a great cheaper
Recipe adapted
I adapted this recipe from The Healthy Foodie food blog. All images and texts are original to Vintage Mountain Homestead. Please visit our disclaimer page for more information.
Coconut Lime Seafood Stew
Ingredients
Marinade Shrimp and Cod
- ½ lb. large shrimp thawed…[$3.00]
- 4 fillet cod thawed…[$3.48]
- ⅓ cup lime juice …[$0.21]
- 1 Tbsp. dry cilantro …[$0.40]
- 1 tsp salt …[$0.07]
- ½ tsp black pepper …[$0.46]
- ½ tsp. crushed red pepper flakes …[$0.15]
Soup Stock
- ½ cup wild rice …[$0.64]
- 2 Tbsp. Olive oil …[$0.18]
- ½ large onion minced…[$0.25]
- 1 large red bell pepper minced…[$1.00]
- 1 tsp. Better Than Bouillon Lobster Base …[$0.18]
- 1 cup hot water …[$0]
- 1 can coconut milk …[$0.98]
- 1 can yellow sweet corn drained…[$1.00]
Instructions
Marinade Shrimp & Cod
- Combine all chopped fish fillets and shrimp with lime juice and seasonings in marinade section. Set aside and let marinade until ready to use.
Soup Stock
- Prepare rice in a small pot accordingly.
- In a large pot, sauté minced onions and bell peppers in olive oil for about five minutes or until vegetables are soft.
- Prepare lobster stock by adding lobster base into the water and mix well. Then add sautéed onions and peppers along with coconut milk and corn. Simmer over low-medium heat for 30 minutes.
- Next, add all marinated shrimp and cod into simmered coconut base. Add the lime marinade too if you like more lime flavor. Cook for 15 minutes more on low or until shrimp turn pink and fish is opaque and white.
- Add in rice and serve hot and enjoy.
Coconut Lime Cod & Shrimp Stew
Ingredients
Marinade Shrimp and Cod
- ½ lb. large shrimp, thawed…[$3.00]
- 4 fillet cod, thawed…[$3.48]
- ⅓ cup lime juice, …[$0.21]
- 1 tbsp. dry cilantro , …[$0.40]
- 1 tsp salt, …[$0.07]
- ½ tsp black pepper, …[$0.46]
- ½ tsp. crushed red pepper flakes, …[$0.15]
Soup Stock
- ½ cup wild rice, …[$0.64]
- 2 tbsp. olive oil, …[$0.18]
- ½ large onion, minced…[$0.25]
- 1 large red bell pepper, minced…[$1.00]
- 1 tsp. Better Than Bouillon Lobster Base, …[$0.18]
- 1 cup hot water, …[$0]
- 1 can coconut milk, …[$0.98]
- 1 can yellow sweet corn, drained…[$1.00]
Instructions
Marinade Shrimp & Cod
- Combine ½ lb. large shrimp and 4 fillet cod with ⅓ cup lime juice and 1 tbsp. dry cilantro , 1 tsp salt, ½ tsp black pepper, and ½ tsp. crushed red pepper flakes.Set aside and let marinade until ready to use.
Soup Stock
- Prepare ½ cup wild rice in a small pot accordingly.
- In a large pot, sauté minced ½ large onion and 1 large red bell pepper in 2 tbsp. olive oil for about five minutes or until vegetables are soft.
- Prepare lobster stock by adding 1 tsp. Better Than Bouillon Lobster Base into 1 cup hot water and mix well. Then add to sautéed onions and peppers along with 1 can coconut milk and 1 can yellow sweet corn. Simmer over low-medium heat for 30 minutes.
- Next, add all marinated shrimp and cod into simmered coconut base. Add the lime marinade too if you like more lime flavor. Cook for 15 minutes more on low or until shrimp turn pink and fish is opaque and white.
- Add in rice and serve hot and enjoy.