Shrimp With Coconut - {Camarones Al Coco}

By á-170456

Ingredients

• 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

Details

Servings 4

Preparation

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.