Caribbean Style Grilled Seafood Soup
Dive into a bowl of tropical comfort with this Caribbean Style Grilled Seafood Soup, a vibrant fusion of smoky, spicy, and creamy flavors. Featuring tender grilled shrimp, scallops, and chunks of white fish, this dish combines the charred essence of expertly seasoned seafood with a rich coconut milk broth infused with fresh thyme, lime, and a hint of scotch bonnet heat. Sweet corn rounds and soft plantain slices add texture and a touch of Caribbean soul, while fragrant bell peppers, onions, and garlic build layers of aromatic depth. Perfect for a cozy dinner or an island-inspired gathering, this seafood soup is a flavorful escape in every spoonful. Serve with warm crusty bread or fluffy white rice for a meal that’s both exotic and satisfying.
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Recipe Information
Ingredients
- 12 pieces Large shrimp, peeled and deveined
- 8 pieces Sea scallops
- 300 grams White fish fillet (e.g., snapper or cod), cut into chunks
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 2 tablespoons Fresh lime juice
- 1 piece Red bell pepper, diced
- 1 piece Yellow onion, chopped
- 3 pieces Garlic cloves, minced
- 1 piece Scotch bonnet pepper, finely chopped (optional)
- 400 milliliters Coconut milk
- 500 milliliters Fish or seafood stock
- 2 tablespoons Fresh cilantro, chopped
- 2 pieces Fresh thyme sprigs
- 2 pieces Corn on the cob, cut into rounds
- 1 piece Plantain, peeled and sliced into rounds
Instructions
Preheat your grill to medium-high heat.
In a bowl, toss the shrimp, scallops, and white fish chunks with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, smoked paprika, and 1 tablespoon of lime juice.
Grill the seafood for 2-3 minutes per side until slightly charred and just cooked through. Set aside.
In a large pot, heat the remaining 2 tablespoons of olive oil over medium heat.
Add the diced red bell pepper, chopped onion, and minced garlic to the pot. Sauté for 5 minutes until softened and fragrant.
If using, add the finely chopped scotch bonnet pepper to the pot and stir thoroughly.
Pour in the coconut milk and fish stock. Stir to combine, then bring to a gentle simmer.
Add the thyme sprigs, corn rounds, and plantain slices to the soup. Cover and let cook for 15 minutes until the plantains and corn are tender.
Gently add the grilled seafood back into the pot and simmer for another 5 minutes to allow the flavors to meld.
Remove the thyme sprigs and discard them. Stir in the remaining lime juice and chopped cilantro.
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Serve hot with warm bread or steamed white rice on the side, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 599 mg | 200% | |
| Sodium | 5556 mg | 242% | |
| Total Carbohydrate | 213.2 g | 78% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 76.8 g | ||
| Protein | 178.7 g | 357% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 365 mg | 28% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 5073 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
