Seafood Kare-Kare: Filipino Seafood Peanut Stew Recipe

Seafood kare-kare follows the familiar flavors of traditional kare-kare but swaps pork for a medley of fresh seafood readily available at most markets. If you don’t have seafood allergies, this creamy, savory dish is worth trying. I recently returned from the Philippines with a clay pot, or palayok, which I used to prepare this version. Let’s get started!

Though the sauce resembles the classic ox stew, seafood kare-kare is made differently: it relies on coconut cream or “kakang gata,” which gives the dish a richer, silkier texture that complements seafood beautifully. Peanut butter adds the familiar nutty depth of kare-kare, creating a unique fusion that tastes like a cross between ginataan and kare-kare. It may sound unexpected, but the combination works wonderfully.

Cooking this dish in a clay pot brings out a warm, rustic character, but a regular pot works fine too. I chose seafood kare-kare for a special lunch after my trip, and I’m glad I did—this is a dish we haven’t featured here before, and it’s one worth sharing. Below you’ll find tips for choosing the best seafood, the ingredient list, and step-by-step instructions to recreate this comforting Filipino favorite.

Tips In Choosing The Best Seafood Ingredients!

• Shop early in the morning to find the freshest shrimp, crabs, mussels, and squid.
• For shrimp: choose firm-bodied specimens with shiny, translucent shells and a clean, slightly salty aroma. Avoid shrimp with black spots or a strong fishy smell.
• For crabs: pick ones that feel heavy for their size, appear lively, and have intact hard shells without cracks.
• Choose mussels that are tightly closed. If a mussel is open, tap it—if it doesn’t close, discard it. Fresh mussels should smell like the ocean, not fishy.
• For squid: look for a glossy, slightly translucent body and a mild, oceanic scent. Avoid discoloration or off smells.
• You can use blue crab (alimasag) or mud crab (alimango). Steam crabs if you won’t cook them the same day.
• Either shrimp or prawns work; those with heads and shells on add flavor during cooking.
• Any size squid is fine as long as it fits your pot. Small baby octopus can also be used—tenderize it first to avoid toughness.
• Coconut milk is an acceptable substitute for coconut cream if needed.
• Feel free to vary the seafood mix to suit preferences or availability—this recipe is flexible.

Ready to make your seafood kare-kare shine? Below is the full ingredient list and clear instructions to guide you through each step.

Ingredients In Seafood Kare-Kare

• 1/2 lb. shrimp — head and shell cleaned
• 2 crabs — steamed (blue crab or mud crab)
• 1/2 lb. mussels — cleaned and cooked
• 1 medium squid — cleaned
• 8 to 10 string beans — tied in knots
• 1 small banana heart — chopped
• 2 cups coconut cream (kakang gata)
• 5 tablespoons peanut butter
• 1 1/2 tablespoons annatto powder (atsuete) — diluted in 3 tablespoons water
• 2 tablespoons fish sauce (patis)
• 1 medium onion — minced
• 4 cloves garlic — minced
• 3 tablespoons shrimp paste (bagoong alamang) — to serve
• 6 tablespoons cooking oil
• Water as needed

How To Cook Seafood Kare-Kare?

• Pour 5 cups of water into a pot and bring to a boil.
• Blanch the string beans and banana heart for 3 to 4 minutes.
• Transfer the vegetables to a bowl of ice-cold water for 3 minutes, then drain and set aside.

• Heat 3 tablespoons of oil in a pan. Pan-fry the shrimp over medium heat for about 2 minutes per side. Remove and set aside.
• In the same pan, sear the squid for 2 minutes per side. Remove and set aside. Avoid overcooking to keep the squid tender.
• Pan-fry the steamed crabs for about 2½ minutes per side, adding oil if needed. Set aside.
• Add the mussels and stir-fry for about 4 minutes total. Pour in the water used to cook the mussels (or the package liquid if pre-cooked).
• Deglaze the pan, scraping up browned bits so their flavor goes into the liquid. Remove the mussels and reserve the pan liquid in a separate bowl.

• In a clay pot or regular pot, heat the remaining 3 tablespoons of oil and sauté garlic and onion until the onion is soft.
• Pour in the coconut cream and bring it to a gentle boil.
• Add the reserved pan liquid from the seafood and stir to combine.
• Mix in the peanut butter and stir until fully incorporated into the sauce.

• Add fish sauce to taste and stir well.
• Pour in the diluted annatto powder to achieve your preferred color—adjust the amount as desired.
• Simmer the sauce 2 to 5 minutes over medium heat, stirring occasionally.
• Pour the sauce onto a serving plate and arrange the seafood and vegetables on top.
• Serve with shrimp paste (bagoong alamang) on the side and enjoy with steamed white rice.

How To Serve Seafood Kare-Kare?

Garnish with chopped peanuts and a sprinkle of sliced shallots for texture and extra flavor. Serve with steamed white rice—one cup won’t be enough—and offer a fresh tangy salad or pickled vegetables to cut through the richness of the sauce.

Watch the cooking video: