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Categories: Fish and shellfish, Main courses

Shrimp With Coconut (Camarones al Coco)

Impossible dreams do come true. Consider Carlos Haro Jr., owner of Casablanca Mexican restaurant in Venice. As a boy, Haro wanted to become a writer, but his parents said no: Writers don't make money. So Haro studied law in Guadalajara, ... Read more

Total time: 1 hour 15 minutes | Serves 4
  • 2 coconuts
  • 1 pound medium shrimp, peeled and deveined
  • 1/4 cup olive oil
  • 2 tomatoes, chopped
  • 3 green onions, chopped
  • 1/2 teaspoon chopped garlic
  • 1/4 cup orange juice
  • 1/4 cup tequila
  • Salt, pepper

Step 1Poke 2 holes in 1 coconut. Holding coconut over measuring cup, drain 1/4 cup liquid into cup. Set liquid aside. Reserve remaining liquid for another use. Cut coconuts in half and set aside.

Step 2In medium skillet, saute shrimp in oil over medium-high heat 1 minute. Add tomatoes, onions and garlic and cook on low heat 4 minutes. Add orange juice, tequila and coconut liquid and season to taste with salt and pepper. Cook and stir 2 minutes until shrimp turns opaque and is cooked through. Ladle shrimp and juices into coconut shells.

Each serving:
316 calories; 215 mg sodium; 138 mg cholesterol; 22 grams fat; 6 grams carbohydrates; 20 grams protein; 0.95 gram fiber.
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