Spicy Coconut Shrimp & Chorizo Chowder Recipe

If you’re craving a soup that brings the taste of the coast right to your kitchen, this spicy coconut shrimp chowder is exactly what you need. Combining succulent shrimp, smoky chorizo, and the creamy richness of coconut milk, this recipe offers bold flavors that warm you up with every spoonful.

this Recipe

You’ll love making this spicy coconut shrimp chowder because it’s straightforward, packed with layers of flavor, and perfect for a comforting weeknight dinner or impressing friends at your next gathering. Let’s dive into this creamy coastal delight!

Why You’ll Love This Recipe

• Combines rich coconut milk with spicy chorizo for a unique, savory flavor profile.
• Quick to prepare with just under an hour from start to finish.
• Uses simple, accessible ingredients you can find at most grocery stores.
• Deliciously creamy texture without heavy cream, thanks to coconut milk.
• Perfectly balanced heat that’s warm but not overpowering.

Ingredients

Gather these ingredients to create a flavorful and creamy chowder. Freshness is key for the shrimp and aromatics to shine.

• 1 lb large shrimp, peeled and deveined
• 6 oz spicy chorizo sausage, sliced thin
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 jalapeño peppers, seeded and finely chopped
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 2 cups diced potatoes (Yukon Gold preferred)
• 3 cups low-sodium chicken broth
• 1 (14 oz) can full-fat coconut milk
• 1 tbsp fresh lime juice
• Salt and pepper to taste
• 2 tbsp fresh cilantro, chopped (plus extra for garnish)
• Green onions, sliced, for garnish

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 4
• Calories: Approximately 400 per serving

How to Make Spicy Coconut Shrimp & Chorizo Chowder: A Creamy Coastal Delight

1. Heat the olive oil in a large pot over medium heat. Add the sliced chorizo and cook for 5 minutes until it starts to crisp and releases its flavorful oils.
2. Add the diced onion, garlic, red bell pepper, and jalapeño peppers. Sauté for about 5 minutes until the vegetables are softened and fragrant.
3. Stir in the smoked paprika, cumin, cayenne pepper, and season with salt and pepper. Cook for 1 minute to toast the spices.
4. Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until the potatoes are tender.
5. Pour in the coconut milk and stir well to combine. Simmer for an additional 5 minutes to heat through and thicken slightly.
6. Add the shrimp and cook for 3-4 minutes, or until pink and opaque. Be careful not to overcook the shrimp.
7. Remove the chowder from heat and stir in fresh lime juice and chopped cilantro for brightness.
8. Ladle the chowder into bowls and garnish with extra cilantro and sliced green onions. Serve hot with crusty bread or tortilla chips for dipping.

Tips for the Best Results

• Use fresh shrimp for the best texture and flavor. If frozen, thaw thoroughly before cooking.
• Don’t skip searing the chorizo—it adds depth and smoky richness to the chowder.
• Add jalapeños gradually and taste as you go to control the heat level.
• Use Yukon Gold potatoes for their creamy texture which complements the chowder nicely.
• For extra creaminess, gently mash a few of the cooked potatoes in the pot before adding the shrimp.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The chowder thickens upon standing; add a splash of broth or water when reheating to loosen the texture.

You can also freeze the chowder for up to 2 months. Thaw overnight in the fridge and gently reheat on the stovetop over low heat, stirring frequently to prevent the coconut milk from separating.

Frequently Asked Questions

Can I use a different sausage instead of chorizo?

Yes, you can substitute chorizo with andouille or spicy Italian sausage for a different but still flavorful twist. Keep in mind that the smoky, spicy flavor of chorizo is key to the signature taste of this chowder.

Is this recipe very spicy?

The heat level is moderate thanks to the jalapeños and cayenne, but you can easily adjust by reducing or omitting the jalapeños or cayenne pepper to suit your taste.

Can I make this chowder dairy-free?

Absolutely! This recipe is naturally dairy-free because it uses coconut milk instead of cream or milk, making it a great option for those who are lactose intolerant or avoiding dairy.

What should I serve with this spicy coconut shrimp chowder?

Crusty bread, garlic bread, or tortilla chips pair wonderfully with this chowder. A simple green salad can also complement the richness of the soup nicely.