Island-Style Coconut Curry Seafood Stew
A rich and aromatic seafood stew simmered in coconut milk with island spices, inspired by tropical island beauty and flavors. This Caribbean-inspired seafood recipe, ready in about 30 minutes, pairs shrimp, scallops, coconut oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 large scallops
- 2 tbsp coconut oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tbsp minced fresh ginger
- 2 tbsp yellow curry powder
- 1 can (13.5 oz) coconut milk
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1/4 cup chopped fresh cilantro
- to taste salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 1 medium diced yellow onion, 3 minced garlic cloves, and 1 tbsp minced fresh ginger, sautéing for 4-5 minutes until soft and fragrant.
- Step 2: Stir in 2 tbsp yellow curry powder and cook for 1 minute to toast spices.
- Step 3: Pour in 1 can (13.5 oz) coconut milk and 1 tbsp fish sauce, bringing mixture to a gentle simmer.
- Step 4: Add 12 large peeled and deveined shrimp and 8 large scallops to the pot, simmering for 5-6 minutes until seafood turns opaque and is cooked through.
- Step 5: Remove from heat, stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Season with salt to taste and serve immediately with steamed jasmine rice or crusty bread.
Frequently asked questions
How long does Island-Style Coconut Curry Seafood Stew take to make?
Total time is about 30 minutes (15 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 Island-Style Coconut Curry Seafood Stew?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Island-Style Coconut Curry 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 Island-Style Coconut Curry 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 Island-Style Coconut Curry Seafood Stew?
Caribbean 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.
