Ingredients
Scale
- 1 pound shrimp, fresh or frozen
- 1 pound seafood mix (squid, scallops, and fish)
- 1 can coconut milk, full-fat
- 2 bell peppers, diced (any color)
- 4 cloves garlic, minced
- 1 medium yellow onion, chopped
- 4 cups vegetable broth, low-sodium
- 1 can diced tomatoes, packed in juice
- 1/4 cup cilantro, chopped (to taste)
- cayenne pepper, to taste
Instructions
- Heat two tablespoons of oil in a large pot over medium heat.
- Add diced onions and minced garlic, sautéing until they become translucent and fragrant—about 3-4 minutes.
- Stir in diced bell peppers and a sprinkle of salt. Cook until they soften—around 5 minutes.
- Pour in one can of diced tomatoes along with their juices. Stir everything together and let it simmer for about 3-5 minutes.
- Gradually add four cups of vegetable broth and one can of coconut milk into the pot, stirring until combined. Bring to a gentle boil before lowering heat again.
- Add shrimp and seafood mix into the pot. Cook until shrimp turns pink and opaque—about 5-7 minutes.
- Season with cayenne pepper (to taste) and freshly chopped cilantro right before serving. Give everything one last stir to combine flavors.
Notes
Store leftovers in airtight containers.
Reheat gently on stovetop, stirring frequently.
Serve with crusty bread or rice.
Add lime juice for extra brightness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 25mg