Menu Enter a recipe name, ingredient, keyword...

Shrimp With Coconut - {Camarones Al Coco}


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 2 coconuts
  • 1 pound peeled medium shrimp 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 to taste
  • Freshly-ground black pepper to taste


Servings 4


Step 1

Poke 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.

In 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.

This recipe yields 4 servings.

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

You'll also love

Review this recipe

Stewed Squash And Shrimp - {Ginatang Kalabasa At Hipon} Shrimp Club Sandwiches With Chipotle Mayonnaise