Creamy, zesty, and brimming with ocean flavor, Coconut Lime Shrimp and Cod Chowder is a tropical escape in a bowl. This comforting dish blends the richness of coconut milk with the brightness of fresh lime, wrapping plump shrimp, tender cod, and colorful vegetables in a silky, satisfying broth. It’s the kind of chowder that brings warmth on chilly days but still feels light and refreshing enough for warmer weather.

Every spoonful offers a little surprise—from the subtle heat of spices to the mellow sweetness of coconut and the citrusy pop of lime juice. This chowder is a celebration of bold flavors and textures, perfect for seafood lovers or anyone seeking something a bit more exciting than the usual creamy soup. Whether served with crusty bread or a bowl of jasmine rice, it’s bound to become a regular craving.

Why You’ll Love This Coconut Lime Shrimp and Cod Chowder

Perfect Flavor Balance: The creamy coconut milk and tangy lime juice create a mouthwatering harmony with seafood.
Comforting but Light: Unlike heavier chowders, this one feels hearty without being too rich.
Simple Yet Impressive: It’s easy to prepare, but fancy enough to wow guests or elevate a weeknight dinner.
Packed with Protein & Good Fats: Shrimp and cod are lean protein sources, while coconut milk brings healthy fats to the table.
Naturally Gluten-Free: Great for those with dietary restrictions—no thickeners required.
Versatile & Customizable: Add extra veggies, spice it up with chili, or swap the cod for another white fish.

Preparation Phase & Tools to Use (Essential Tools and Equipment + Why Each Matters)

Before diving into the tropical bliss of this Coconut Lime Shrimp and Cod Chowder, having the right tools on hand makes a world of difference. Here’s what you’ll need:

Large Dutch Oven or Heavy-Bottomed Pot: This is where all the magic happens. A heavy-bottomed pot distributes heat evenly, preventing the creamy coconut base from scorching.
Chef’s Knife & Cutting Board: You’ll be chopping onions, garlic, and tomatoes—make prep smoother with a sharp knife and a stable cutting board.
Zester or Microplane: Fresh lime zest is key to the bright flavor. A zester makes it effortless to extract just the outermost, aromatic layer.
Wooden Spoon or Silicone Spatula: Gentle on your pot and perfect for stirring as the chowder simmers.
Measuring Cups & Spoons: Precision matters when balancing bold ingredients like coconut milk and lime juice.
Ladle: To serve up those generous, steamy portions with ease.

Having these ready before you start not only saves time but ensures a smooth and enjoyable cooking process.

Preparation Tips

Use Fresh Seafood: Fresh shrimp and cod truly shine in this chowder. If using frozen, thaw completely and pat dry to avoid watering down the broth.
Don’t Skip the Lime Zest: Zest adds complexity and aroma that lime juice alone can’t offer.
Sauté Aromatics First: Always cook onions, garlic, and spices in a bit of oil before adding liquid—this deepens the flavor base.
Layer in Coconut Milk Slowly: Stir it in gradually to help it blend well and maintain a silky texture.
Simmer Gently: High heat can make seafood rubbery. Keep it low and slow once the shrimp and cod go in.
Finish with Fresh Herbs: A sprinkle of cilantro or parsley right before serving adds a vibrant touch.

Ingredients for This Coconut Lime Shrimp and Cod Chowder

Get ready to fill your kitchen with the aroma of coconut, citrus, and savory seafood. These ingredients combine to create a rich, bright, and flavorful chowder that’s both indulgent and refreshing.

Main Ingredients:

1 lb (450g) raw shrimp, peeled and deveined
1/2 lb (225g) cod fillets, cut into bite-sized pieces
1 tablespoon olive oil or coconut oil
1 medium onion, finely chopped
3 garlic cloves, minced
1-inch piece of fresh ginger, grated
2 medium tomatoes, diced
1 can (13.5 oz) full-fat coconut milk
2 cups seafood or chicken broth (low-sodium preferred)
1 red bell pepper, chopped
1 stalk celery, thinly sliced
1 medium potato, peeled and diced (optional for extra heartiness)

Flavor Enhancers:

1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes (adjust to taste)
Zest of 1 lime
Juice of 1–2 limes (to taste)
Salt and freshly ground black pepper, to taste

Finishing Touches:

Fresh cilantro or parsley, chopped (for garnish)
Green onions, sliced thin (optional, for serving)

This list brings bold yet balanced layers of flavor and texture to your chowder. Want to tweak it? You can easily substitute cod with another flaky white fish like halibut or haddock, or even add corn for a sweet bite.

Step 1: Sauté the Aromatics

Heat the olive or coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook until it softens and becomes translucent, about 4–5 minutes. Stir in the garlic, ginger, and cumin, and cook for another minute until fragrant.

Step 2: Add Tomatoes and Vegetables

Toss in the diced tomatoes, red bell pepper, celery, and optional potatoes. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften and the tomatoes release their juices.

Step 3: Pour in the Liquids

Add the coconut milk and broth to the pot. Stir to combine everything well. Sprinkle in the paprika, red pepper flakes, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 10–12 minutes, allowing the flavors to meld and the potatoes (if used) to cook through.

Step 4: Add the Seafood

Carefully add the shrimp and cod to the simmering broth. Stir gently and cook for 5–7 minutes, or until the shrimp turn pink and opaque, and the cod flakes easily with a fork. Be careful not to overcook—seafood can become rubbery if left in too long.

Step 5: Finish with Lime and Herbs

Turn off the heat. Stir in the lime zest and juice (start with one lime and adjust to taste). Taste and adjust seasoning with more salt, pepper, or lime juice if needed. Garnish with fresh chopped cilantro or parsley and sliced green onions if using.

Step 6: Serve and Savor

Ladle the chowder into warm bowls and serve immediately with crusty bread, jasmine rice, or tortilla chips. It’s best enjoyed hot and fresh, with the lime’s brightness still dancing over the coconut-kissed broth.

Notes

Coconut Milk Tip: Always shake the can well before opening, or stir it after opening to blend the cream and water evenly.
Customize the Heat: If you enjoy a spicier chowder, increase the red pepper flakes or toss in a chopped jalapeño during the sauté phase.
Make It Paleo or Whole30: Skip the optional potato and use more vegetables like cauliflower or zucchini.
Fresh Over Frozen: Fresh shrimp and cod will always bring better flavor and texture, but if using frozen, fully thaw and pat dry before adding.
Seafood Swap: Cod can be replaced with halibut, tilapia, or even salmon for a richer variation.
Serve With Acidic Sides: The lime juice plays a huge role—don’t skip it! Its brightness balances the creamy broth.
Batch Cooking Friendly: Doubles beautifully for meal prep or gatherings. Just gently reheat before serving.

Watch Out for These Mistakes While Cooking

Overcooking Seafood

Shrimp and cod cook quickly—just a few minutes. Leaving them in too long can lead to a rubbery texture.

Boiling the Coconut Milk

High heat can cause coconut milk to separate. Always simmer gently to preserve that creamy consistency.

Skipping the Zest

Lime zest adds irreplaceable aroma and zing. Don’t leave it out thinking the juice alone will do the trick.

Using a Non-Heavy Pot

Thin-bottomed pans can scorch coconut milk or cook unevenly. Use a Dutch oven or similar to maintain steady heat.

Forgetting to Taste as You Go

Lime juice strength, saltiness, and spice levels can vary—taste frequently and adjust as needed.

Adding Raw Seafood Too Early

Only add the shrimp and cod when your broth base is fully developed. This keeps the seafood from turning to mush.

What to Serve With Coconut Lime Shrimp and Cod Chowder?

This chowder is hearty on its own, but pairing it with the right sides or drinks can elevate the meal into something extra special. The creamy, citrusy base pairs beautifully with crunchy textures, warm breads, and even chilled accompaniments. Whether you’re hosting a dinner party or treating yourself to a cozy night in, these ideas will round out the experience.

8 Recommendations

Crusty Sourdough Bread
Perfect for dipping into the luscious coconut broth. The tang of sourdough also complements the lime beautifully.
Steamed Jasmine Rice
A neutral, fluffy base that soaks up the chowder’s rich broth—especially good if you’re serving this as a main entrée.
Grilled Corn on the Cob
Slightly sweet and charred corn contrasts nicely with the creamy chowder. You can even sprinkle with lime zest and chili powder.
Avocado Lime Salad
A light, refreshing side with sliced avocado, mixed greens, and a lime vinaigrette helps balance the richness of the soup.
Coconut Rice
Lean into the tropical flavor profile! Coconut rice adds a gentle sweetness that pairs beautifully with the zesty chowder.
Tortilla Chips or Plantain Chips
Crunchy and fun to dip, they add texture and are great for casual serving or appetizer-style meals.
Grilled Pineapple Skewers
For a tropical twist, serve caramelized pineapple skewers with a dusting of chili and lime. Sweet, spicy, and refreshing.
Chilled White Wine or Citrus Spritz
A crisp Sauvignon Blanc, dry Riesling, or a citrusy mocktail/spritzer complements the bright and creamy flavors.

Storage Instructions

Storing your Coconut Lime Shrimp and Cod Chowder properly ensures you can enjoy those vibrant flavors for days. Here’s how to keep it fresh and delicious:

Refrigeration

Cool First: Let the chowder cool to room temperature before storing.
Store in Airtight Containers: Use glass or BPA-free plastic containers with tight lids to prevent absorbing other fridge odors.
Refrigerate for Up to 3 Days: The chowder holds up well for a few days, but be mindful of the seafood, which is best eaten sooner rather than later.
Reheat Gently: Warm on the stovetop over low heat, stirring often. Avoid boiling, as this can overcook the seafood and cause the coconut milk to separate.

Freezing (Not Ideal but Possible)

Freeze Without Seafood: If you plan to freeze, do so before adding the shrimp and cod. Add them fresh when reheating.
Use Freezer-Safe Containers: Leave about an inch of space at the top for expansion.
Freeze for Up to 1 Month: Coconut milk may change texture slightly after freezing, but it should still taste delicious.

Estimated Nutrition (Per Serving – Approx. 1½ cups)

Values may vary slightly depending on portion size and any added sides.

Calories: ~360 kcal
Protein: 28g
Fat: 22g
- Saturated Fat: 16g
Carbohydrates: 12g
- Fiber: 2g
- Sugars: 3g
Cholesterol: 180mg
Sodium: 620mg
Vitamin C: ~35% DV
Potassium: ~650mg

Nutritional Highlights:

Rich in lean protein from shrimp and cod
Contains healthy fats from coconut milk
Naturally gluten-free and low in sugar
High in immune-boosting vitamin C from lime and veggies

Frequently Asked Questions

1. Can I use frozen shrimp and cod?

Yes, frozen shrimp and cod work well—just make sure to thaw them fully and pat them dry before cooking to avoid excess water diluting the chowder.

2. Is this chowder spicy?

It has a gentle warmth from red pepper flakes, but it’s not overpowering. You can adjust the heat level by adding more or less spice based on your preference.

3. Can I make this dairy-free?

It already is! Coconut milk replaces traditional cream, making this recipe naturally dairy-free and still incredibly creamy.

4. What can I substitute for cod?

Any firm, white fish will do the trick. Try halibut, haddock, tilapia, or even sea bass. Avoid oily or delicate fish like salmon or sole.

5. How long does it take to cook from start to finish?

Including prep and simmer time, the whole process takes about 35–40 minutes, making it ideal for a flavorful weeknight dinner.

6. Can I make it ahead of time?

Absolutely. Prepare the base (up to the point before adding seafood), refrigerate it, and add the shrimp and cod while reheating just before serving.

7. Can I make it vegetarian or vegan?

Yes! Swap the shrimp and cod for chickpeas, tofu, or hearty vegetables like mushrooms and sweet potatoes. Use veggie broth instead of seafood or chicken broth.

8. Why did my coconut milk separate?

This usually happens when the chowder is cooked at too high a temperature. Always keep it at a gentle simmer and avoid boiling once the coconut milk is added.

Conclusion

Coconut Lime Shrimp and Cod Chowder is a soul-warming bowl of coastal comfort with a tropical twist. It’s not just a soup—it’s an experience. Creamy coconut milk, bright citrus, tender seafood, and a gentle touch of spice all work together to make every spoonful memorable.

Whether you’re cooking for guests, meal-prepping, or simply craving something cozy with a vibrant personality, this dish has your back. It’s versatile, full of nutrients, and deeply satisfying—plus, it brings serious restaurant-level flavor straight to your kitchen.