Shrimp with Coconut Sauce [Video-Recipe] Camarones con Coco
User Reviews
5
Shrimp with Coconut Sauce [Video-Recipe] Camarones con Coco
Description
Shrimp with Coconut Sauce or Camarones con Coco showcases shrimp cooked in a creamy sauce full of freshly grated coconut, toasted to a light golden color, and infused with a seasoning paste made from ginger, garlic, cilantro, and red bell pepper. Annatto powder (bija) adds both color and subtle earthiness to the sauce. Coconut milk provides a smooth base, thickened with a cornstarch and lime juice mixture to balance richness and brightness.
The shrimp are simmered covered in the sauce just until cooked through, ensuring tender texture while soaking up the fragrant, slightly spicy sauce. The toasted coconut contributes texture and a nutty flavor, making the sauce uniquely layered.
This dish is suitable to serve with rice or as a main plate, offering a lightly spiced meal with tropical notes. Adding red pepper flakes can increase heat as preferred.
Ingredients
- 2 ½ tablespoons ginger 33 g] (see notes, paste
- ½ teaspoon sea salt coarse
- 1 red bell pepper chopped
- ¼ teaspoon black pepper freshly-cracked or ground
- 4 prig cilantro
- 3 cloves garlic (3 large or 6 small), peeled
- 1 tablespoons coconut oil
- ½ cup coconut freshly grated
- 1 ½ teaspoon annatto powder aka bija, achiote
- 2 ½ cups coconut milk
- 1 tablespoons cornstarch
- 1 tablespoon lime juice (limón in the DR)
- ½ cup water
- 2 pound Shrimp 880 g] (devein and peel, large, uncooked
- 1 teaspoon salt (may not be used)
Instructions
1. Make seasoning
- 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
- 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
- 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
- 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
- Dissolve the cornstarch and lime juice in the water. Add to the boiling sauce and stir until it is mixed completely.
6. Cook shrimp
- 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
- Serve immediately. See serving suggestions above the recipe.
Notes
- If you enjoy spicy flavors, incorporate a teaspoon of red pepper flakes into the seasoning paste for added heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6porciones
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 7g | 2% |
| Protein | 33g | 66% |
| Fat | 25g | 38% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 381mg | 127% |
| Sodium | 1772mg | 74% |
| Potassium | 373mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 621IU | 12% |
| Vitamin C | 33mg | 37% |
| Calcium | 237mg | 24% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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