March 27, 2023

Shrimp with Coconut Milk (Camarones Al Coco)

This recipe was inspired by my most favorite dish ever at Cuba Cuba Cafe in Denver, CO & my love (obsession) for Caribbean food. If you typically love the bold, tropical flavors from coconut milk, ginger, garlic, lime and peppers, and, of course, juicy shrimp you will love this. This mouthwatering stew-like dish is flavor-packed yet surprisingly quick to prepare and cook. You can have this meal on the table in about 30 minutes!

Slightly spicy, but you can tweak your heat later if you're feeding any non-spicy eaters.  Matouk's Calypso Sauce is made from Scotch-bonnet peppers and is the preferred hot sauce used for this dish, but ground red pepper or a habanero hot sauce can be substituted. Serve over mashed potatoes like Cuba Cuba Cafe does, or serve over rice instead.  Mashed cauliflower makes for a lighter option and is delicious with it also. Whatever you prefer. 

Now, if only we could get a pitcher of Cuba Cuba's famous mojitos to go with it! They are simply the best!  Definitely head to Cuba Cuba Cafe in Denver, CO for the full experience or try making this version at home.    Hope you enjoy! 

Ingredients

 1 ¼ lbs peeled shrimp, tails left on (thawed if frozen and deveined, if preferred)
 1 ½ tsp ground cumin
 1 shallot, diced (1/4 c)
 2 cloves garlic, minced or pressed
 1 tsp fresh ginger, grated (1 inch piece)
 1 red pepper, sliced thin
 2 tbsp tomato paste
 1 ½ cups coconut milk, canned
 ¼ cup fresh lime juice
 ¼ tsp scotch bonnet hot sauce (or 1/8 tsp ground cayenne pepper)
 1 ½ tbsp extra-virgin olive oil (for shrimp and for sautéing)
 lime zest, cilantro for garnish & extra hot sauce
 prepared mashed potatoes, rice or mashed cauliflower (about 2-3 cups)

Directions

1

In a medium size bowl, add the cumin and 1 tsp of oil to the peeled shrimp, mixing to coat. Let rest while preparing the other ingredients.
Now is a good time to start your rice or mashed potatoes (or mashed cauliflower), whatever your preference.

2

Heat oil over medium heat in a large pan. Add the shallots, garlic, and ginger and sauté for about 2 minutes. Add the sliced peppers and sauté for one minute. Add cayenne pepper (or dash of scotch bonnet hot sauce) and tomato paste, stirring to combine. Next, add the coconut milk and lime juice. Bring to a simmer, cooking for about 5 -10 minutes.

3

Toss in the shrimp and stir. Cook for another 3-4 minutes until cooked through and opaque.
Taste and adjust for desired salt, pepper, and heat level.

To serve, add 1/2 cup rice or potatoes to bowls. Divide shrimp and spoon broth evenly into bowls. Garnish with cilantro sprig, lime wedge and hot sauce, if more heat is desired.

Shrimp with Coconut Milk (Camarones Al Coco)

Shrimp with Coconut Milk (Camarones Al Coco)

Category, , , , DifficultyIntermediateYields4 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

Ingredients

 1 ¼ lbs peeled shrimp, tails left on (thawed if frozen and deveined, if preferred)
 1 ½ tsp ground cumin
 1 shallot, diced (1/4 c)
 2 cloves garlic, minced or pressed
 1 tsp fresh ginger, grated (1 inch piece)
 1 red pepper, sliced thin
 2 tbsp tomato paste
 1 ½ cups coconut milk, canned
 ¼ cup fresh lime juice
 ¼ tsp scotch bonnet hot sauce (or 1/8 tsp ground cayenne pepper)
 1 ½ tbsp extra-virgin olive oil (for shrimp and for sautéing)
 lime zest, cilantro for garnish & extra hot sauce
 prepared mashed potatoes, rice or mashed cauliflower (about 2-3 cups)

Steps

1

In a medium size bowl, add the cumin and 1 tsp of oil to the peeled shrimp, mixing to coat. Let rest while preparing the other ingredients.
Now is a good time to start your rice or mashed potatoes (or mashed cauliflower), whatever your preference.

2

Heat oil over medium heat in a large pan. Add the shallots, garlic, and ginger and sauté for about 2 minutes. Add the sliced peppers and sauté for one minute. Add cayenne pepper (or dash of scotch bonnet hot sauce) and tomato paste, stirring to combine. Next, add the coconut milk and lime juice. Bring to a simmer, cooking for about 5 -10 minutes.

3

Toss in the shrimp and stir. Cook for another 3-4 minutes until cooked through and opaque.
Taste and adjust for desired salt, pepper, and heat level.

To serve, add 1/2 cup rice or potatoes to bowls. Divide shrimp and spoon broth evenly into bowls. Garnish with cilantro sprig, lime wedge and hot sauce, if more heat is desired.

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