Camarones con Coco

Camarones con Coco Recipe - Delicious Mexican Shrimp Dish

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Camarones con Coco, or Shrimp with Coconut, is a delicious and flavorful dish that combines the sweetness of coconut with the savory taste of shrimp. This dish is popular in many Latin American countries and is often served as a main course or appetizer.

History

The origins of Camarones con Coco can be traced back to the coastal regions of Latin America, where both shrimp and coconut are abundant. The combination of these two ingredients creates a unique and delicious flavor profile that has become a favorite among seafood lovers.

Ingredients

2 cups of coconut milk
1 beaten egg
24 jumbo shrimp, peeled and cleaned
0.5 cup of unsweetened shredded coconut
0.5 cup of sweetened shredded coconut
1 cup of all-purpose flour
1 tbsp of baking powder
1 tbsp of adobo
0.25 cup of corn oil

How to prepare

In a large bowl, combine the coconut milk and egg.
Add the shrimp to the mixture and marinate for 30 minutes.
Using a food processor, pulse the remaining ingredients (except corn oil) until well blended.
Drain the shrimp and discard the marinade.
Coat the shrimp with the coconut-flour mixture.
In a frying pan, heat the corn oil and fry the shrimp until they turn golden brown on both sides.
Remove the shrimp from the pan and drain them on paper towels.

Variations

Add some diced pineapple or mango to the coconut-flour mixture for a tropical twist.
Use coconut oil instead of corn oil for a richer coconut flavor.
Substitute the shrimp with chicken or fish for a different protein option.

Cooking Tips & Tricks

Make sure to marinate the shrimp in the coconut milk and egg mixture for at least 30 minutes to allow the flavors to fully develop.

- Be careful not to overcook the shrimp, as they can become tough and rubbery.

- Use a food processor to easily blend the coconut and flour mixture for coating the shrimp.

- Drain the shrimp well before coating them with the coconut-flour mixture to ensure a crispy texture when frying.

Serving Suggestions

Camarones con Coco can be served with a side of rice, plantains, or a fresh salad. It pairs well with a cold beer or a tropical fruit juice.

Cooking Techniques

Marinate the shrimp for at least 30 minutes to infuse them with the coconut flavor.

- Fry the shrimp in hot oil until they are golden brown and crispy on the outside.

Ingredient Substitutions

Use coconut cream instead of coconut milk for a richer coconut flavor.

- Substitute the jumbo shrimp with smaller shrimp or prawns.

Make Ahead Tips

You can marinate the shrimp in the coconut milk and egg mixture ahead of time and store them in the refrigerator until ready to fry.

Presentation Ideas

Serve the Camarones con Coco on a bed of shredded lettuce or garnish with fresh cilantro for a pop of color.

Pairing Recommendations

Camarones con Coco pairs well with a crisp white wine, such as a Sauvignon Blanc or a Pinot Grigio.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or on the stovetop until heated through.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 23g

- Dietary Fiber: 2g

- Sugars: 4g

Fats

- Total Fat: 18g

- Saturated Fat: 12g

- Trans Fat: 0g

Proteins

- Protein: 15g

Vitamins and minerals

Vitamin A: 2%

- Vitamin C: 6%

- Calcium: 8%

- Iron: 10%

Alergens

Contains shellfish and coconut.

Summary

Camarones con Coco is a rich and flavorful dish that is high in fats and proteins. It is also a good source of vitamins and minerals, making it a nutritious choice for seafood lovers.

Summary

Camarones con Coco is a delicious and flavorful dish that combines the sweetness of coconut with the savory taste of shrimp. With a few simple ingredients and cooking techniques, you can create a tropical-inspired meal that is sure to impress your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a warm summer day, and I was visiting my friend Maria in her quaint little beach house. As we sat on her porch sipping on ice-cold lemonade, she suddenly jumped up and declared that she was going to make us a special treat for lunch.

Maria disappeared into her kitchen, and I could hear the clinking of pots and pans as she rummaged through her cupboards. After a few minutes, she emerged with a bag of shrimp, a can of coconut milk, and an array of colorful spices. She told me that she was going to make "Camarones con Coco," a traditional dish from her homeland of Puerto Rico.

As she started to cook, I watched in awe as she effortlessly combined the ingredients and created a mouthwatering aroma that filled the whole house. The shrimp simmered in the creamy coconut sauce, absorbing all the flavors and turning a beautiful shade of pink. Maria explained to me that this dish was a favorite among her family and friends back in Puerto Rico, and that she had learned the recipe from her grandmother.

As we sat down to eat, I took my first bite of the Camarones con Coco and was instantly transported to a tropical paradise. The combination of the tender shrimp and the rich coconut sauce was like nothing I had ever tasted before. I savored every bite, trying to decipher the complex blend of spices that danced on my palate.

After finishing our meal, I asked Maria if she would teach me how to make Camarones con Coco. She smiled and agreed, saying that it was a recipe that had been passed down through generations in her family. I was thrilled at the opportunity to learn such a treasured dish from someone so close to me.

Over the next few weeks, Maria and I spent countless hours in the kitchen, perfecting the art of making Camarones con Coco. She taught me the importance of using fresh ingredients and how to balance the flavors of the dish to create a harmonious blend of sweet and savory.

As I practiced making the dish on my own, I began to experiment with different variations, adding my own twist to the traditional recipe. I discovered that a squeeze of fresh lime juice added a refreshing zing to the dish, while a sprinkle of cilantro lent a burst of freshness.

Eventually, I felt confident enough to serve Camarones con Coco to my own family and friends. They were amazed at how I had mastered such a complex and exotic dish, and I felt a sense of pride knowing that I had learned it from Maria, who had learned it from her grandmother.

To this day, Camarones con Coco remains one of my favorite recipes to make. It reminds me of the sunny days spent with Maria in her beach house, and the bond that we shared over our love of cooking. I am grateful for the opportunity to learn such a special recipe and pass it down to future generations, just as Maria did for me.