Seafood Kare Kare Recipe

Seafood kare-kare is just like the traditional kare-kare, but instead of pork, we’re using a mix of seafood you can find at your local market. If you’re lucky enough not to have a seafood allergy, let’s enjoy it to the fullest! I just got back from the Philippines with a clay pot, or palayok, so…

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By: Vanjo Merano 4 Comments Updated: 8/9/24

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Seafood kare-kare is just like the traditional kare-kare, but instead of pork, we’re using a mix of seafood you can find at your local market. If you’re lucky enough not to have a seafood allergy, let’s enjoy it to the fullest! I just got back from the Philippines with a clay pot, or palayok, so we’ll use that for this recipe. Let’s dive in!

Although the sauce of seafood kare kare might look the same with our traditional ox stew, it is prepared differently using coconut cream or “kakang gata”. This makes this version richer, flavorful, and it also works well with seafood. The addition of the peanut butter makes it even better. Think of it as ginataan and kare-kare combined. It might sound unusual to some of you, but I am telling you that this marriage is perfect.

Since I just got back from my Philippine vacation, I was able to bring clay pots (palayok) with me. The best way to try it is by cooking something special; this is when the idea of having seafood kare kare for lunch came into my mind. I am glad that I picked this dish because we have not had this for a long time and I also have not featured the recipe here in our blog. Since all of you deserve the best (as always), here it is! The cooking video below will also be a great help in guiding you with the step-by-step procedure.

Tips In Choosing The Best Seafood Ingredients!

When selecting fresh shrimp, crabs, mussels, and squid, it’s best to visit the market early in the morning to get the freshest ingredients.
For shrimp, look for ones with a firm texture and a clean, slightly salty smell. The shells should be shiny and translucent, free from black spots or a strong fishy odor. For crabs, choose ones that are heavy for their size and have a lively, active appearance, with hard shells that are free of cracks. Fresh mussels should be tightly closed; if any are open, give them a tap—if they don’t close, they’re likely not fresh. Mussels should also have a clean, ocean-like smell. When selecting squid, pick those with a glossy, slightly translucent appearance and a mild, oceanic scent. Avoid squid with discoloration or a strong, unpleasant odor.
You can use either alimasag (such as blue crab) or alimango (mud crab) for this recipe.
It is better to steam the crab first if you do not plan to cook it on the day of purchase.
Either shrimp or prawn can be used. The ones with head and shell are preferred
The size of the squid does not matter, as long as it fits your cooking pot. Using baby octopus (these are really smalll octopus) is not a bad idea. Make sure to tenderize it first before using as it can get tough if not cooked the correct way.
Coconut milk can be used an alternative ingredient for coconut cream.
As previously mentioned, do not limit yourself with the seafood ingredients that I used for this recipe. You can add other types of seafood depending on your preference.

Feel free to add a variety of other seafood types to your dish! Ready to make your seafood kare–kare shine? Find the full list of ingredients you’ll need to create this delicious dish below!

Ingredients In Seafood Kare-Kare

1/2 lb. shrimp head and shell cleaned – Juicy shrimp ready to dive into the dish!
2 crabs steamed – Sweet and succulent crabs!
- You can use either alimasag (blue crab) or alimango (mud crab) for this recipe. It’s best to steam the crab first if you don’t plan to use it on the day of purchase.
1/2 lb. mussels or tahong – Briny mussels adding a touch of the sea.
1 medium squid – Tender squid for extra chew.
- The size of the squid doesn’t matter as long as it fits your cooking pot. Using baby octopus (small octopuses) is also a good idea. Just make sure to tenderize it first, as it can become tough if not cooked properly.
8 to 10 string beans tied in knots – Crisp green beans with a literal twist.
1 small banana heart chopped – For a special crunch.
2 cups coconut cream or kakang gata– Rich and creamy coconut goodness.
5 tablespoons peanut butter – Nutty peanut butter for that signature flavor. After all, it’s not kare-kare without peanut butter!
1 1/2 tablespoons annatto powder or atsuete diluted in 3 tablespoons water – Colorful annatto powder to brighten up the dish.
2 tablespoons fish sauce – Savory fish sauce for an umami kick.
1 medium onion minced – Flavor-packed onions for a savory base.
4 cloves garlic minced – Aromatic garlic to add depth and punch.
3 tablespoons shrimp paste – Serve your kare-kare with this ingredient. They’re always perfect partners!
6 tablespoons cooking oil – Essential oil for sautéing and stir-frying.
water – To make it saucy!

How To Cook Seafood Kare-Kare?

Blanch the veggies

To start, pour 5 cups of water into a pot and bring it to a boil.
Blanch the string beans and banana heart for 3 to 4 minutes.
Next, transfer the veggies to a bowl of ice-cold water to cool them down, letting them sit for 3 minutes before removing and setting aside.

Cook the seafood

Heat 3 tablespoons of cooking oil in a pan. Pan-fry the shrimp over medium heat for 2 minutes on each side, then remove them from the pan and set aside.
In the same pan, sear the squid using the remaining oil for 2 minutes per side. Remove the squid and set it aside.
Next, pan-fry the steamed crabs for 2 ½ minutes per side, adding more oil if needed. Set them aside.
Add the mussels to the pan and stir-fry or pan-fry for a total of 4 minutes. Pour in the water used to boil the mussels (or if using pre-cooked mussels, use the water from the package).
Deglaze the pan by scraping the bottom with a spatula to mix in any bits of seafood, and so all stir-fried bits will be incorporated into the liquid.
Remove the mussels from the pan afterward and transfer the liquid to a separate bowl.

Don’t Overcook!

Be careful not to overcook our seafood, particularly the squid, or it will become tough. Overcooked mussels can become rubbery and lose their tender texture, while crabs can become dry and less flavorful. Shrimp, if overcooked, will turn chewy and lose their delicate sweetness.

make the kare-kare sauce

In a clay pot (palayok) or a regular pot, heat 3 tablespoons of cooking oil and sauté the garlic and onion until the onion becomes soft.
Then pour in the coconut milk and bring it to a boil.
Add the reserved liquid from the frying pan and stir.
After that, mix in the peanut butter and stir, until it’s completely blended in.

season, color, and serve!

Add the fish sauce (patis) and stir well.
Finally, pour in the annatto powder diluted in water—adjust the amount of annatto powder to achieve your desired color.
Simmer for 2 to 5 minutes over medium heat, stirring occasionally.
On a serving plate, pour the Kare-Kare sauce and arrange all your seafood and vegetables on top.
Serve with bagoong alamang (cooked shrimp paste) on the side.
Share with family and friends and enjoy!

How To Serve Seafood Kare-Kare?

For an extra touch, you can garnish with freshly chopped peanuts and a sprinkle of shallots for added texture and flavor. Accompany seafood kare-kare with a side of steamed white rice, and I’m sure one cup isn’t enough! You can also serve a fresh, tangy side salad or pickled vegetables to provide a refreshing contrast to the creamy dish.

Other Kare-Kare Recipes

Looking for other kare-kare recipes to add to your meal plan for next week? Check these out!

Watch the cooking video:

Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

Seafood Kare Kare Recipe

Tips In Choosing The Best Seafood Ingredients!

Ingredients In Seafood Kare-Kare