Coconut-Lemongrass Tiki Seafood Stew
A fragrant, creamy stew featuring shrimp and fish simmered in coconut milk with lemongrass and tropical spices. This asian fusion-inspired seafood ready in about 25 minutes pairs large, peeled and deveined shrimp, (14 oz) coconut milk, bruised and chopped lemongrass stalk 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
- 12 large, peeled and deveined shrimp
- 8 oz, cut into 1-inch pieces white fish fillets
- 1 can (14 oz) coconut milk
- 1, bruised and chopped lemongrass stalk
- 1 tbsp, grated ginger
- 3 cloves, minced garlic
- 1/2 tsp red chili flakes
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1/4 cup, chopped cilantro
- 1 tbsp vegetable oil
- 1 cup water
- to taste salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 3 minced garlic cloves, 1 tbsp grated ginger, and 1 bruised chopped lemongrass stalk. Sauté for 2-3 minutes until fragrant.
- Step 2: Pour in 1 can (14 oz) coconut milk and 1 cup water, stirring to combine. Bring to a gentle simmer.
- Step 3: Add 1/2 tsp red chili flakes and 2 tbsp fish sauce to the pot. Simmer for 5 minutes to infuse flavors.
- Step 4: Add 12 large shrimp and 8 oz white fish pieces to the simmering broth. Cook for 4-5 minutes until seafood is opaque and tender.
- Step 5: Remove lemongrass stalk pieces, then stir in 2 tbsp lime juice and 1/4 cup chopped cilantro. Season with salt to taste and serve hot.
Frequently asked questions
How long does Coconut-Lemongrass Tiki Seafood Stew take to make?
Total time is about 25 minutes (10 min prep + 15 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 Coconut-Lemongrass Tiki Seafood Stew?
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 (14 oz) coconut milk from drying out.
Can I substitute ingredients in Coconut-Lemongrass Tiki Seafood Stew?
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 Coconut-Lemongrass Tiki Seafood Stew 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 Coconut-Lemongrass Tiki Seafood Stew?
Asian Fusion 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.
