Why You’ll Love This Recipe
Coconut Lime Shrimp and Cod Chowder is a vibrant and creamy seafood dish that brings the tropical flavors of coconut and lime together with tender shrimp and flaky cod. This chowder is both comforting and refreshing, with its rich coconut milk base and zesty lime kick. It’s the perfect meal for a cozy night in or a tropical-inspired dinner that’s sure to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
shrimp (peeled and deveined)
cod (cut into chunks)
coconut milk
vegetable broth
potatoes (peeled and diced)
onion (chopped)
garlic (minced)
celery (diced)
carrot (diced)
lime (zested and juiced)
olive oil
butter
fresh cilantro (chopped)
salt and pepper
Directions
- In a large pot, heat olive oil and butter over medium heat. Add the onion, garlic, celery, and carrot, and sauté until softened, about 5-7 minutes.
- Add the diced potatoes, vegetable broth, and coconut milk. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
- Season with salt, pepper, and lime zest. Add the shrimp and cod chunks to the pot, and cook until the shrimp is pink and the cod is fully cooked, about 5-7 minutes.
- Stir in the lime juice and chopped cilantro.
- Taste and adjust seasoning as needed. Serve hot with extra lime wedges and cilantro for garnish.
Servings and Timing
This recipe serves 4-6 people.
Preparation time: 10 minutes
Cook time: 25-30 minutes
Total time: 35-40 minutes
Variations
- Add a pinch of chili flakes or diced jalapeños for a spicy kick.
- Use coconut cream for a richer, thicker chowder.
- Swap the cod for other white fish like halibut or tilapia.
- For added texture, top with toasted coconut flakes or crispy bacon bits.
Storage/Reheating
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of broth or coconut milk to loosen the consistency if needed.
FAQs
Can I use frozen shrimp and cod?
Yes, frozen seafood works well in this recipe. Just make sure to thaw it completely before cooking.
Is this chowder spicy?
No, it’s mild. However, you can add more heat with chili flakes or fresh chilies if desired.
Can I make this chowder in advance?
Yes, this chowder can be made ahead and stored in the fridge. The flavors even improve after a day or two!
Can I substitute the coconut milk?
You could use heavy cream or dairy-free alternatives like almond milk, but the flavor will be less tropical.
Conclusion
Coconut Lime Shrimp and Cod Chowder is a perfect fusion of creamy and tangy, with a tropical twist that will make you feel like you’re on vacation. Whether served on a cool evening or as a light yet satisfying meal, this chowder brings the best of seafood and tropical flavors to your table. Try it out, and you might just have a new favorite dish!
Print
Coconut Lime Shrimp and Cod Chowder: An Incredible Tropical Seafood Delight
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Simmering
- Cuisine: Tropical, Seafood
Description
A creamy, tropical chowder combining shrimp and cod with the bright, zesty flavors of coconut and lime. This dish is a rich and flavorful seafood soup that’s perfect for warm weather or any seafood lover’s craving.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb cod fillets, cut into chunks
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) coconut milk
- 2 cups fish stock or chicken broth
- 1 cup heavy cream
- 1 large potato, peeled and diced
- 1 red bell pepper, chopped
- 1 cup frozen corn kernels
- 1 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- Juice and zest of 1 lime
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 tablespoon fresh lime wedges (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until softened, about 3 minutes.
- Add the potato and red bell pepper, and cook for another 4 minutes, stirring occasionally.
- Pour in the coconut milk, fish stock, and heavy cream. Stir in the ginger, turmeric, salt, and pepper. Bring to a simmer and cook for 15 minutes or until the potatoes are tender.
- Add the shrimp, cod, and corn to the pot. Cook for an additional 5–7 minutes, until the shrimp turn pink and the cod is cooked through.
- Stir in the lime juice and zest, then taste and adjust seasoning with more salt and pepper if needed.
- Serve hot, garnished with fresh cilantro and a lime wedge on the side.
Notes
- For a spicier version, add a diced jalapeño or a pinch of red pepper flakes while cooking the onion and garlic.
- For a thicker chowder, mash some of the cooked potatoes before adding the seafood to create a creamier base.
- Use fresh, sustainable seafood for the best flavor and texture.
- Can be made ahead and stored in the refrigerator for up to 2 days. Reheat gently on the stove over low heat.