Ajiaco de Mariscos con Coco
A rich seafood stew with coconut milk, shrimp, and mussels in a fragrant yellow pepper and ginger broth, served with toasted plantain chips. This puerto rican-inspired seafood ready in about 38 minutes pairs peeled, deveined Shrimp, scrubbed, debearded Mussels, (13.5 oz) Coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz peeled, deveined Shrimp
- 1 lb scrubbed, debearded Mussels
- 1 can (13.5 oz) Coconut milk
- 1 medium, diced Yellow bell pepper
- 1 tbsp grated Ginger
- 3 minced Garlic cloves
- 2 cups Fish stock
- 1 sliced Lime
- 1 cup Plantain chips
- 2 tbsp chopped Cilantro
Instructions
- Step 1: In a large pot, heat 1 tbsp olive oil over medium heat; add diced bell pepper and ginger, sauté for 3 minutes until softened.
- Step 2: Add minced garlic and cook for 1 minute until fragrant, then pour in fish stock and bring to a gentle simmer.
- Step 3: Add coconut milk, lime slices, and simmer uncovered for 10 minutes to meld flavors.
- Step 4: Add shrimp and mussels, cover, and cook for 5-6 minutes until shrimp turn pink and mussels open (discard any unopened shells).
- Step 5: Remove lime slices, discard, and stir in 2 tbsp cilantro.
- Step 6: Serve hot with crispy plantain chips on the side and garnish with remaining cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ajiaco de Mariscos con Coco take to make?
Total time is about 38 minutes (20 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ajiaco de Mariscos con Coco?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled, deveined shrimp from drying out.
Can I substitute ingredients in Ajiaco de Mariscos con Coco?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ajiaco de Mariscos con Coco for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ajiaco de Mariscos con Coco?
Puerto Rican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
