Sazonado Mariscos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant seafood stew with coconut milk, citrus, and Puerto Rican spices for a tropical twist. This caribbean-inspired seafood ready in about 45 minutes pairs peeled and deveined shrimp, white fish fillets, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 1 lb, peeled and deveined shrimp
• 1 lb white fish fillets
• 1 medium, diced onion
• 1 medium, diced green bell pepper
• 2 medium, diced tomato
• 1 can (14 oz) coconut milk
• 2 cloves, minced garlic
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion, 1 medium diced green bell pepper, and 2 cloves minced garlic. Sauté for 5 minutes until softened.
2. Step 2: Stir in 2 diced tomatoes and 1 tsp salt. Cook for 3 minutes until the tomatoes break down. Add 1/2 cup water and 1/2 tsp black pepper, then bring to a simmer.
3. Step 3: Add 1 lb shrimp and 1 lb white fish fillets. Cook for 5-7 minutes until the fish is just cooked through and the shrimp turn pink.
4. Step 4: Stir in 1 can coconut milk and 2 tbsp lime juice. Cook for 5 minutes until the sauce thickens and coats the back of a spoon. Adjust seasoning with additional salt or lime juice as needed.