Sudado de Camarón con Coco
A flavorful and aromatic seafood stew from the coast of Ecuador, featuring succulent shrimp cooked in a rich coconut milk broth with aromatic vegetables and spices.
🧂 Ingredients
- 1 lb Shrimp(peeled and deveined)
- 1 can Coconut milk(13.5 oz, full-fat)
- 0.5 cup Coconut water
- 1 medium Red onion(finely chopped)
- 1 medium Green bell pepper(finely chopped)
- 0.5 medium Red bell pepper(finely chopped)
- 2 medium Tomatoes(diced)
- 4 cloves Garlic(minced)
- 0.5 cup Cilantro(chopped, plus more for garnish)
- 2 tbsp Achiote oil
- 1 tsp Cumin
- 1 tsp Paprika
- Salt(to taste)
- Black pepper(to taste)
- 1 Lime(juice of)
👨🍳 Instructions
- 1
Heat the achiote oil in a large pot or Dutch oven over medium heat. Add the chopped red onion, bell peppers, and minced garlic. Sauté until softened, about 5-7 minutes.
- 2
Stir in the diced tomatoes, cumin, and paprika. Cook for another 2 minutes until fragrant.
- 3
Pour in the coconut milk and coconut water. Bring to a gentle simmer.
- 4
Add the shrimp to the pot. Season with salt and black pepper. Cook for 5-7 minutes, or until the shrimp are pink and cooked through. Be careful not to overcook.
- 5
Stir in the chopped cilantro and lime juice. Taste and adjust seasoning if needed.
- 6
Serve hot, garnished with fresh cilantro. It pairs well with white rice or fried plantains.
💡 Pro Tips
- ✓For a spicier dish, add a finely chopped chili pepper along with the other vegetables.
- ✓Ensure you use full-fat coconut milk for a richer flavor and creamier texture.
🔄 Variations
- Add other firm white fish fillets, such as tilapia or snapper, along with the shrimp.
- Incorporate a handful of fresh spinach or kale in the last few minutes of cooking for added greens.