Five Senses Palate/Sujhey Beisser

Camarones en Coco — Shrimp in Coconut Sauce


Spring is the time where I’m always looking for easy-to-cook recipes; as the weather gets nicer, we look forward to spending more time outdoors and less time in the kitchen.  Using some ingredients that are a staple in my pantry, like coconut milk, red peppers, jalapeño, onion, and garlic, makes this shrimp in coconut sauce an easy choice. Shrimp and coconut flavors always take me back to a beautiful beach in Venezuela. I’m always looking for those flavors that connect me back to my roots.

Here is a simple recipe that cooks quickly. Having all the ingredients prepared and ready to go before you start is a must for optimal execution. The shrimp

Sujhey Beisser - Shrimp in Coconut Sauce1
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and coconut sauce is perfect with crunchy bread, served over white rice, tossed with cooked noodles, or served with steamed potatoes.

(Serves 4)

2 tbsp. olive oil
1 lb. shrimp, peeled and deveined
1 white onion, diced
2 cloves garlic, minced
1 jalapeño, seeded and finely chopped
1/4 cup white wine
1 red bell pepper, cut in short strips
Zest of 1 lemon
3/4 cup coconut milk
Salt & pepper to taste
Cilantro leaves for garnish (optional)

Heat 2 tablespoons olive oil in a medium skillet over medium heat. Season shrimps with salt.  Working in batches, add shrimps to heated oil and cook for two minutes on each side. Transfer to a plate or bowl and set aside. In the same skillet, add diced onion, minced garlic, and chopped jalapeño, stir and cook until fragrant, about 2 minutes. Add white wine and scrape the bottom of the skillet with a wooden spoon or rubber spatula; add red pepper strips and lemon zest, stir and cook for 2 minutes. Add coconut milk, stir and taste for seasoning, adjust with salt and pepper to your taste. Cook until sauce is thicker, about 2 minutes. Return the shrimps to skillet, stir and cook for two more minutes until shrimps are warmed through.  Serve immediately garnished with cilantro.

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