Description
A delightful twist on traditional chili featuring shrimp and mixed seafood in a creamy coconut milk base.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 lb mixed seafood (e.g., scallops, crab meat)
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) coconut milk
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2–3 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, bell pepper, and minced garlic, and sauté until softened, about 5 minutes.
- Stir in the chili powder and cumin, cooking for about another minute to bloom the spices.
- Pour in the diced tomatoes and coconut milk; bring to a gentle simmer and cook for about 5 minutes.
- Add the shrimp and mixed seafood; cook until the shrimp turn pink and seafood is cooked through, about 5-7 minutes. Season with salt and pepper to taste and serve hot, garnished with fresh cilantro.
Notes
Freshness is key for the best flavor. Adjust chili powder based on your heat preference.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 732mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg