I've found inspiration in the unique flavors and ingredients of Samana's traditional cuisine to make a tasty Shrimp with coconut sauce recipe that everyone will love. Though not a traditional Dominican recipe, this camarones con coco y jengibre will be your new favorite.
By - Reviewed: . Original: Jun 14, 2011
Why we ❤️ it
This extraordinarily flavorful shrimp with coconut and ginger sauce is a dish that is inspired by the flavors and products of the beautiful Samana peninsula.
A visit to Samana will make it evident why this is a popular ingredient in its cuisine: countless coconut groves extend as far as the eye can see all over the area, and they have learned to make the most of them in the kitchen.
Ginger in Dominican cuisine
One of the main characteristics of the cuisine of Samana is the use of coconut in several dishes, but some time ago, Aunt Ilana, who used to spend a lot of time in Samana years ago, went back for a visit. After that, she wrote an article about the "green" ginger plantations in Samana.
We use ginger in desserts like Jalao and Pan de batata and in Té de jengibre, but it occurred to me that ginger, seafood, and coconut go perfectly together. I have to say that this dish has become a new classic in our home.
Shrimp with coconut sauce.
Serving suggestions
I love shrimp with its creamy coconut milk sauce served with a bowl of Arroz blanco (white rice), some Tostones (fried plantains), or Pan de coco (coconut bread). I'd offer some lime wedges on the side for my guests to drizzle fresh lime juice to taste.
For a healthier, fiber-rich option, you may want to serve it with this Brown rice pilaf, and a plateful of Dominican cabbage, tomato, and cucumber salad.
Serve it with a glass of cold coconut water, and sit down to eat it under the shade of a coconut grove, and you will get all the benefits that the noble coconut tree gifts us with.
Top tips
- Making ginger paste: Peel and wash a large ginger root, and blend in a food processor. If you don't have a food processor, grate it with the fine side of the grater.
- Storing: This is one of those dishes that improve greatly overnight, so if you have leftovers, they will be great the next day. For storage, leave it in the refrigerator in an airtight container.
- How to reheat: Heat for 90 seconds to a couple of minutes in the microwave, or in a saucepan on the stovetop over low heat until it starts steaming. Do not overcook, as it ruins the consistency of the shrimp.
- Spicy touch: If you like spicy food, you may want to add a teaspoon of red pepper flakes to your seasoning paste.
- Keto option: Even adding cornstarch, this dish is quite low in carbohydrates, so it's an excellent keto option, but the cornstarch doesn't add any flavor, so you can leave it out. If you still want a thicker sauce, just add more coconut oil, or your favorite keto thickener (a dash of xanthan gum works well). The suggestions for accompanying it are not appropriate for the keto diet, so you'll have to find alternatives.
About this recipe
We love coconut recipes, and while this is not a traditional Dominican recipe, it is inspired by a classic dish from Samana: Pescado con coco. In fact, there are very few changes to the recipe, save for 2 or 3 extra ingredients.
In this creamy coconut shrimp recipe, we have taken advantage of much of what coconut has to offer: oil, "milk," and "meat."
I invite you to try this amazing dish and find out why I love it so much.
Video
Recipe
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Shrimp with Coconut Sauce [Video+Recipe] Camarones con Coco
Ingredients
- 2 ½ tablespoons ginger paste, [33 g] (see notes)
- ½ teaspoon coarse sea salt
- 1 red bell pepper, chopped
- ¼ teaspoon pepper (freshly-cracked, or ground)
- 4 sprig cilantro
- 3 cloves garlic, (3 large or 6 small), peeled
- 1 tablespoons coconut oil
- ½ cup freshly-grated coconut
- 1 ½ teaspoon bija (annato, achiote) powder
- 2 ½ cups coconut milk
- 1 tablespoons cornstarch
- 1 tablespoon lime juice, (limón in the DR)
- ½ cup water
- 2 pound large uncooked shrimp, [880 g] (devein and peel)
- 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.
Cook's Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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More shrimp recipes
Shrimp are very popular in the Dominican Republic, and we have shared some of our favorite shrimp recipes, like our lovely Asopao de camarones, the popular Camarones guisados, a tasty Locrio de camarones, the simple Camarones al ajillo, a summery Brochetas de camarones, these cute Tostones rellenos, and the amazing Camarofongo.
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