Saturday, December 27, 2014

Garlic Shrimp in Coconut Milk Recipe

Spicy Garlic Shrimp with Coconut Rice (photo)
Throughout the coastal areas of Latin America, you’ll find local variations
of “Camarones al Ajillo”, freshly caught shrimp, fried quickly in olive
oil with garlic and chiles. My friend Arturo grew up near the beaches
of Acapulco and learned a way of preparing the garlic shrimp classic
with jalapenos and coconut milk. The layers of flavor in this dish are
fabulous – chile, shrimp, coconut, lemon grass (or lime). If you get the
timing right, this dish cooks up quite fast. You can use either peeled
or unpeeled shrimp. The peeled is easier to eat, but the unpeeled
absorbs flavor from the shells while cooking.

Spicy Garlic Shrimp with Coconut Rice Recipe

  • Yield: Serves 3 to 4.


  • 1 1/2 cups long grain white rice
  • 1 pound, about 20 large jumbo shrimp (peeled with tail on or unpeeled, but veins removed)
  • 6 large garlic cloves
  • 1 1/2 cup of water
  • 1 jalapeno pepper, seeded, de-ribbed, julienned
  • Juice of one lime (or 2 inches of white tender end of lemongrass, finely sliced)
  • 1 Tbsp olive oil
  • 2 small cans (5.6 ounces) coconut milk
  • 1/2 to 1 teaspoon of red chili powder or red chili sauce (to taste)
  • Cilantro for garnish (optional)


1 Start cooking rice, following package instructions.


2 Pulse garlic, water and 1/2 teaspoon salt in a blender, just
a few pulses, so you can still see chunks of garlic. Pour over shrimp
to marinate. Marinate for 10 minutes.

garlic-shrimp-coconut-3.jpg garlic-shrimp-coconut-4.jpg

3 Strain the water from the shrimp and garlic mixture. Add the
lime juice (or finely sliced lemongrass), jalapeño, and 1/2 teaspoon of
salt to the shrimp mixture.

garlic-shrimp-coconut-5.jpg garlic-shrimp-coconut-6.jpg

4 Heat 1 Tbsp olive oil in high heat in large sauté pan. Add
shrimp. Cook one minute. Add 1 small can of coconut milk. Cook 30
seconds more. Mix in a teaspoon red chili powder or sauce.

5 Put rice into a large bowl. Mix in the second 5.6 ounce can of coconut milk to the cooked rice.

Serve shrimp on rice. Garnish with chopped fresh cilantro (optional).

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Many thanks to my friend Arturo Vargas of Taste for the Senses for sharing his "Camarones al Ajillo" recipe with us.