Shrimp with Coconut Sauce [Video-Recipe] Camarones con Coco

1. Make seasoning

1. Put the ginger paste, coarse sea salt, red pepper, black pepper, cilantro, and garlic in a mortar and pestle, crush until you obtain a coarse paste (see picture).

2. Toast coconut

1. Heat the oil in a large skillet over medium fire.Add the ground coconut, and stir constantly until it gets to a light golden color. Be careful that it doesn't burn.

3. Cook seasoning

1. Add the seasoning, and cook and stir until the seasonings start to release their fragrance (1 to 2 minutes).Add the bija (anato) powder and mix it well.

4. Simmer

1. Add the coconut milk, stir and cook over low heat for about 5 minutes (stir once or twice to prevent it from sticking to the bottom and burning)

5. Make thickener

1. Dissolve the cornstarch and lime juice in the water. Add to the boiling sauce and stir until it is mixed completely.

6. Cook shrimp

1. Stir in the shrimp. Cover with a lid and simmer over medium-low heat for about 3 minutes, turn the shrimp, and simmer another 3 minutes, or until they turn a bright pink color. Season with salt to taste. Remove from the heat.

7. Serving

1. Serve immediately. See serving suggestions above the recipe.