Caribbean Seafood Stew

Well, Thanksgiving is over and Christmas is right around the corner but in the mean time, in between the insanity, shopping, hanging of lights, and planning yet ANOTHER holiday meal, we all still need to eat.  Here’s a delicious and amazingly easy seafood stew recipe that I would like to share with you. Thank you to my dear friend Jillian for sharing this recipe with me, this is now one of our new favorites!  If your kiddos have turned their noses up to seafood before, this might be the meal that changes their minds.

Caribbean Seafood Stew

Caribbean Seafood Stew

2 lbs of  raw seafood (I used 1 lb of wild caught shrimp and 1 lb of mahi mahi pieces, both from Trader Joe’s)

1 yellow onion, diced

5 cloves garlic, minced

2 tablespoons cumin

1 bunch cilantro

3 tomatoes, chopped

1 can coconut milk

1 tbsp coconut oil

Sea salt and black pepper to taste.

Dice up the stems of the cilantro bunch and set aside. In a large soup pot saute the onions in the coconut oil.  When the onions start to turn brown, add the garlic and the cilantro stems and saute for another 2-3 onions.  Add the tomatoes, cumin, salt and pepper, mix well and cook for another 2-3 minutes.  Add the coconut milk and bring to a simmer. Add the seafood and cook for another 3-5 minutes or until the seafood is done.  Serve with the cilantro leaves on top as a garnish.


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  1. Katie says

    Hi Sarah, this question is off topic from this particular recipe but I’m attempting to modify one of my family’s favorite non paleo recipe to be paleo it calls for lots of sugar in the berry sauce. Do you think using organic raw honey at a lesser amount is a good substitution?

    • Sarah says

      Hi Katie,
      I’m sure substituting a bit of honey for the sugar would be fine. Sometimes it’s really hard to modify an old favorite when it’s sugar laden. Honey still acts the same way in our bodies as sugar does unfortunately…. : (

  2. NICOLE says

    Been following your site for a while and have enjoyed many great meals thanks to you! Heading out to Trader Joe’s to get my ingredients for tonight stew! Looks delicious. xo

  3. Heather says

    This is absolutely delicious!!!!!! I added come cayenne pepper for some spice. My boyfriend has been skeptical about transitioning to Paleo and he when he was eating this he said “If this is paleo i’ll eat a paleo diet every night!” So a big THANKS :)

    • Sarah says

      Hi Sara,
      You could try subbing the cilantro for a little Italian flat leaf parsley, and maybe also add in a squeeze or two of lime. : ) Hope that works!!

  4. Kristen says

    This was fantastic, Sarah! We used shrimp, crab and cod and it made a very hearty meal all by itself. Congrats on the pre-orders for your book! Looking forward to it!

  5. marc says

    Used parsley (left-over from paleo sausage stuffing) and added an extra can of coconut milk to make the recipe go further. It was amazing almost ate the whole pot. Thanks!

  6. Aislinn says

    I made this tonight with tilapia and scallops. Went with parsley instead of cilantro (had a cook on the ship who used cilantro a lot and I get sea sick the first few days of patrols….so cilantro and I have crossed paths 2x more than we should have) and added saffron. Went with EVOO instead of coconut oil. It was delicious. This blog has allowed me to show so many how creative (and yummy) eating paleo can really be.

  7. Erin says

    Just finished this dish for dinner! It was a big hit with the family. A definate repeat dish. Thanks for all of the great recipes. I actually am feeling excited about cooking again, as well as providing healthy meals for my family!

  8. josh says

    I made this today for lunch (actually its more like brunch time right now) with the following changes and it came out pretty tasty:

    * I used olive oil instead of coconut oil.
    * I used about half of the recommended cumin, but added a dash of coriander (I’m a big fan of the two spices together).
    * I juiced in one small lime for some acidity when I put the tomatoes in.
    * I only added 1lb. of seafood, TJ’s frozen “Seafood Blend” with scallops, calamari and shrimp.

    I’d guess that this easily serves 4 with maybe a side dish.

  9. Jenn L. says

    LOVE this dish, it’s one of my favorites. I make it all the time for my family and it is always a great dish for leftovers too!

  10. Jennifer says

    Wow, this was amazing! I was stuck in a beef paleo rut. I saw this recipe and made about 1.5 times the recipe because my husband and son like to EAT! We all loved it! Thank you for the great meal ideas :-)

  11. says

    Not only was this delicious, but it made a great re-heat for breakfast. So good, and easy to make, I’d even recommend planning to make this for breakfast if you’re tired of egg dishes.
    Nice work!

  12. Egypt says

    Made this tonight for dinner with TJ Seafood Blend. It was so delicious! I did make a few adjustments: added celery & bellpepper to the sauteeing onions (yellow & red) Simply fantastic. You are genius.

  13. says

    Hi Sarah,
    I am a Englishman, living in Slovenia but I also lived for a few years in the carribean,
    I have developed over the years a version of this dish, Starting with a little oil and 4 chopped onions and 2 cloves of garlic, fried untill soft, add black pepper and salt then one large tin of tomatoes( I use plum tomatoes) simmer for 30 mins then I add one tin of cayenne pepper beans, and a good measure of rum, Mount Gay if available and continue to simmer, I also add a good measure of white wine , Next a good handfull of raisins, they absorb a lot of the liquid and really swell up. A few drops of tobasco sauce
    after a good hour simmering on a low heat stirring occassionaly, I add Mussels, prawns,
    Calamari and any other bits of fish to hand, Normally I take the prawns and a bag of mixed seafood, mix this in and simmer for around 10 minutes not to overcook the seafood. I like to let this stand overnight it really makes a difference, following day simply warm up and serve on a bed of long grain rice. Delicious and spicy I often make in large quantity and freeze in containers for later use, my colleagues and family love it!!

    • Sarah says

      Hi Derek, your dish sounds amazing! I will be trying this for sure, but just without the rice, thank you!

  14. says

    I just started the “phase 1″ Paleo Diet a week ago and have dropped 2 pounds (of the 10-15 that I am trying to lose!) I am really happy to have found this blog!!! I am allergic to eggs and I am not supposed to have them regularly. Your site gives me really good ideas for giving “egg free” variety to my Paleo breakfasts! Thank You!!! :)

  15. Matthew Elliott says

    I tried this last night and DAYUM it was good. I did scallops, shrimp and squid rings. BOYYAAA!

    Thanks for a wonderful Paleo recipe for my arsenal.

  16. says

    I made this for dinner last night…………absolutely delicious!! I made it with tilapia and shrimp. Very satisfying. This will be a regular meal in my Whole 30 challenge! Thank you!

  17. Heather says

    My husband and I have been going Paleo for about a month….. well as paleo as we can get I guess. We have no Whole Foods or Trader Joe’s… or even a health store. We have grocery store chains like kroger so we have no access to grass fed anything. We do have a local farmer whom we get our beef and chicken from but they are grain fed. Is this good enough just eliminating the sugars, grains, etc? Or does anyone have an idea if there is anyone who ships grass fed meat? We do have access to some things like coconut milk and ghee and cage free eggs but that’s about it lol

  18. Laure says

    One can of coconut milk is the only liquid. Is that really enough to create a stew–with 2 pounds of seafood plus the other ingredients? And for 4 people?

    • says

      Yes, only one can of coconut milk. The tomatoes and seafood cooked in coconut oil also add to the amount of liquid, but this is a stew, not a soup so it’s a bit thicker.

  19. Samantha N says

    This soup was delicious! Made it last night with 2lb of Trader Joe’s frozen seafood blend, straight from the freezer…I let it cook a little longer so it could thaw/cook, but it didn’t take too long. Wonderful flavor :) I also added some chopped green bell pepper just to up the veggie content, and some red pepper flakes for kick. Thank you for this great recipe!

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