Here’s a classic recipe for Camarones al Ajillo, a.k.a.
The shrimp gets quickly sauteed with garlic and jalapeno, then mixed with some coconut rice.
Serve with coconut rice for a full meal.
Elise Bauer
If you get the timing right, this dish cooks up quite fast.
Fresh or frozen shrimp are fine.
you might also use either peeled or unpeeled shrimp.
Elise Bauer
you might choose to remove the tails, or leave the tails on for a more dramatic presentation.
The shrimp may be slightly tough upon reheating.
Love Shrimp?
Elise Bauer
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Cover the pot and lower the heat to the lowest setting and cook for 15 minutes.
Remove from heat and let sit, covered, for 10 minutes.
While the rice cooks, continue with the recipe.
Pour over shrimp to marinate.
Marinate for 10 minutes.
Strain the water from the shrimp and garlic mixture.
Heat 1 tablespoon olive oil in high heat in large saute pan.
Add 1 small can of coconut milk.
Cook 30 seconds more.
Mix in a teaspoon red chili powder or sauce.
When the rice is done cooking, transfer it to a large bowl.
Mix in the second can of coconut milk to the cooked rice.
Taste and add additional salt if needed.
Serve shrimp on rice.
Garnish with chopped fresh cilantro (optional).
