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Camarones a la Criolla con Coco (Creole and Coconut Shrimp) |mycolombianrecipes.com

Camarones a la Criolla con Coco (Creole and Coconut Shrimp)

Erica Dinho
5 from 14 votes
Servings 4


  • 2 pounds shrimp peeled and deveined
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 2 cups chopped tomato
  • 4 garlic cloves minced
  • 1 cup chopped onions
  • ½ cup chopped parsley
  • ½ cup chopped cilantro
  • 1 cup chopped red pepper
  • ½ teaspoon ground cumin
  • Salt
  • 1 bay leaf
  • Fresh ground pepper
  • 2 cans coconut milk


  • In a large pot, bring water to a boil. Turn off the heat, add the shrimp and cover. Leave the shrimp in the hot water for 1 minute, drain and set aside.
  • In a large saucepan over medium heat, melt the butter and vegetable oil. Add the onions, tomato, red pepper, garlic, ground cumin, salt and pepper. Cook about 10 minutes, stirring occasionally.
  • Add the coconut milk to the saucepan, bring the sauce to a simmer and then reduce the heat to medium low. Add the shrimp and cook in the sauce for 5 minutes, Remove from the heat and add the chopped parsley and chopped cilantro. Add salt and pepper if necessary and discard bay leaf.
  • Serve each portion in a bowl with rice.
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