Coconut Lime Shrimp and Cod Chowder is a comforting, tropical-inspired seafood soup that combines tender shrimp and flaky cod in a creamy coconut broth infused with fresh lime juice and zest. Perfect for cozy nights or impressing guests, this chowder is both light and flavorful, bringing a taste of the tropics to your table.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
shrimp (peeled and deveined)cod fillet (cut into bite-sized pieces)unsweetened coconut milkfish or vegetable stockolive oilonion (diced)garlic (minced)fresh ginger (grated)red bell pepper (chopped)corn kernelslime juice and zestfresh cilantro (chopped)salt and pepperred pepper flakes (optional)
directions
Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent.
Stir in minced garlic and grated ginger, cooking until fragrant.
Add chopped red bell pepper and corn kernels, sauté for a few minutes.
Pour in the fish or vegetable stock and bring to a simmer.
Add coconut milk and stir to combine.
Gently add the cod pieces and cook for about 5 minutes, until nearly cooked through.
Add the shrimp and cook until pink and opaque, about 3-4 minutes.
Stir in fresh lime juice, lime zest, and chopped cilantro.
Season with salt, pepper, and red pepper flakes if using.
Serve hot with extra lime wedges and cilantro for garnish.
Servings and timing
This recipe serves 4-6.Preparation time: 15 minutesCooking time: 20 minutesTotal time: 35 minutes
Variations
Add diced potatoes or sweet potatoes for extra heartiness.
Swap cod for another mild white fish like halibut or haddock.
Stir in a handful of baby spinach or kale at the end for added greens.
Top with a drizzle of chili oil for a spicy kick.
Serve over rice for a more filling meal.
storage/reheating
Store leftover chowder in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stovetop over medium-low heat until warmed through.Avoid boiling to prevent the seafood from becoming rubbery.
FAQs
Can I use frozen seafood?
Yes, just make sure to thaw and pat dry before adding to the chowder.
How do I prevent the coconut milk from curdling?
Keep the heat at a gentle simmer and avoid boiling once the coconut milk is added.
Can I make this chowder dairy-free?
It already is! Coconut milk replaces traditional cream for a rich, dairy-free base.
What sides go well with this chowder?
Crusty bread, jasmine rice, or a simple green salad make excellent pairings.
Can I freeze Coconut Lime Shrimp and Cod Chowder?
It’s best enjoyed fresh, as seafood can change texture when frozen and reheated.
Conclusion
Coconut Lime Shrimp and Cod Chowder is a bright, comforting dish that’s easy to prepare yet full of tropical flavors. Whether you’re craving something cozy or wanting to transport your taste buds to an island getaway, this chowder is sure to satisfy. Give it a try and enjoy a bowlful of coastal goodness!
Print
Coconut Lime Shrimp and Cod Chowder
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Tropical
- Diet: Gluten Free
Description
Coconut Lime Shrimp and Cod Chowder is a tropical-inspired seafood soup with tender shrimp, flaky cod, and a creamy coconut broth infused with fresh lime. Light, flavorful, and perfect for cozy nights or impressing guests.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb cod fillet, cut into bite-sized pieces
- 1 can (13.5 oz) unsweetened coconut milk
- 3 cups fish or vegetable stock
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, chopped
- 1 cup corn kernels (fresh or frozen)
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- 1/4 tsp red pepper flakes (optional)
- Lime wedges and extra cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent.
- Stir in minced garlic and grated ginger; cook until fragrant.
- Add chopped red bell pepper and corn kernels; sauté for a few minutes.
- Pour in fish or vegetable stock and bring to a simmer.
- Add coconut milk and stir to combine.
- Gently add the cod pieces and cook for about 5 minutes until nearly cooked through.
- Add the shrimp and cook until pink and opaque, about 3-4 minutes.
- Stir in fresh lime juice, lime zest, and chopped cilantro.
- Season with salt, pepper, and red pepper flakes if using.
- Serve hot with extra lime wedges and cilantro for garnish.
Notes
- Add diced potatoes or sweet potatoes for extra heartiness.
- Swap cod for halibut or haddock if desired.
- Stir in baby spinach or kale at the end for added greens.
- Top with a drizzle of chili oil for extra heat.
- Serve over rice for a more filling meal.