Curry De Camarones Y Coco (shrimp And Coconut Curry)

This Curry de Camarones y Coco (Shrimp and Coconut Curry) recipe is a delicious and aromatic dish from Nicaraguan cuisine. The combination of shrimp, coconut milk, and flavorful spices makes this curry a perfect choice for a special dinner or gathering.

Curry De Camarones Y Coco (shrimp And Coconut Curry)

Ingredients

  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 tablespoon curry powder
  • 1 can (14 oz) coconut milk
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 2 tablespoons chopped cilantro for garnish

Instructions

  1. Heat the vegetable oil in a large skillet over medium heat. Add the onion and garlic, and cook until softened.
  2. Add the red bell pepper and curry powder, and cook for 2-3 minutes.
  3. Pour in the coconut milk and sugar, and bring to a simmer.
  4. Add the shrimp and cook for 5-7 minutes, or until the shrimp are pink and cooked through.
  5. Season with salt and pepper, and garnish with chopped cilantro before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
25 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320 per serving
Carbohydrates
12g
Protein
25g
Fat
20g

Supplies

Large skillet Cooking spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the Curry de Camarones y Coco over steamed rice for a complete meal.

Tips & tricks

For a spicier kick, add a chopped chili pepper or a dash of hot sauce to the curry.

Cost

$20