Cajero Popular Seafood Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant coconut milk stew bursting with fresh fish, shrimp, and vegetables, reflecting Puerto Rico's coastal culinary heritage. This puerto rican-inspired soups ready in about 40 minutes pairs cut into 1-inch pieces Snapper fillets, peeled and deveined Shrimp, (14 oz) Coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, cut into 1-inch pieces Snapper fillets
• 4 oz, peeled and deveined Shrimp
• 1 can (14 oz) Coconut milk
• 1 cup Chicken broth
• 1/2 cup, diced Onion
• 1/2 cup, diced Bell pepper
• 1 medium, diced Tomatoes
• 2 cloves, minced Garlic
• 2 tbsp, chopped Cilantro
• 1 tbsp Lime juice
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Olive oil

Instructions

1. Step 1: Heat 1 tbsp olive oil in a pot over medium heat. Add diced onion, bell pepper, and tomatoes, and cook for 5 minutes until softened and vegetables are tender.
2. Step 2: Stir in minced garlic and cook for 1 minute until fragrant and aromatic.
3. Step 3: Add coconut milk, chicken broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer.
4. Step 4: Add snapper and shrimp, and cook for 5-7 minutes until fish is opaque and shrimp turn pink. Stir in lime juice and chopped cilantro, then simmer for 2 more minutes until flavors meld and sauce thickens slightly.