Coconut and guajillo shrimp

Coconut and Guajillo Shrimp Recipe

Hello! Let's prepare some delicious shrimp combined with the smooth and creamy flavor of milk along with the spicy touch of guajillo. This dish is an excellent option for those looking for something simple, with vibrant flavors that highlight the freshness of the seafood. Furthermore, it is ideal to enjoy at any time, as it cooks quickly and offers a perfect balance between sweet and slightly spicy.

Preparation time

This dish doesn't require much time, ideal for a quick but flavorful meal:

• Preparation: 15 minutes
• Cooking: 12 minutes
• Total: 27 minutes
• Servings: 3
• Difficulty: Easy

Ingredients for Coconut and Guajillo Shrimp

For the Guajillo Shrimp

• 500 g of shrimp, peeled and washed
• 6 dried guajillo chilies, deseeded and sliced
• 60 g of butter
• 5 cloves of garlic, finely chopped

For the Coconut Sauce (optional for serving)

• 2 cups of coconut milk
• 50 g of panela or brown sugar
• Salt and pepper to taste

If you can't find guajillo chilies, you can substitute them with mirasol or de árbol chilies for a different but delicious spiciness. Panela can be swapped for coconut sugar to maintain the sweet and natural profile.

Utensils we will use

• Medium frying pan
• Sharp knife for chopping
• Cutting board
• Wooden spoon or spatula
• Small colander or sieve (for washing the shrimp)
• Mixing bowl
• Pot for preparing rice or coconut sauce if you decide to accompany

How to Make Coconut and Guajillo Shrimp Step by Step

Preparation of the Guajillo Shrimp

1. Organize the ingredients: Wash the shrimp well and let them drain. Remove the veins and seeds from the guajillo chilies and slice them thinly so they integrate well into the cooking.
2. Melt the butter: Place the pan over medium heat and add the butter. Wait until it melts completely, without letting it burn to maintain its smooth flavor.
3. Sauté the garlic and chilies: Add the minced garlic and sauté until aromatic, approximately one minute. Add the slices of guajillo chili and mix carefully so they cook without burning. The guajillo will release their color and a delicate spiciness that will perfume the dish.
4. Season the shrimp: Sprinkle the shrimp with salt and pepper to taste to enhance their natural flavor before adding them to the pan.
5. Cook the shrimp: Add the shrimp to the butter, garlic, and guajillo mixture. Cook for 7 to 10 minutes over medium heat, stirring occasionally so they brown evenly and absorb all the flavors. A clear sign is when they turn a deep pink color and the texture is firm but juicy.

Optional: prepare rice with coconut milk to accompany

1. Mix the ingredients: In a pot, combine the long-grain rice with coconut milk, panela, salt to taste, and a little water if necessary to cover the rice.
2. Cook over low heat: Bring to a boil and then reduce the temperature to minimum. Cook covered until the rice is soft and has absorbed the creamy mixture. This rice perfectly complements the intensity of the guajillo shrimp.

To finish and serve

Once the shrimp have turned a bright pink color and are golden, remove the pan from the heat. Adjust seasoning with salt and pepper if necessary. Serve the hot shrimp accompanied by coconut rice or simply white rice. Optionally, add sliced avocado for freshness and smoothness. You can also use the delicious sauce to spread on steamed or grilled potatoes, making the experience more versatile.

Nutritional Information for Coconut and Guajillo Shrimp

• Calories: 330 kcal
• Proteins: 35 g
• Fats: 18 g
• Carbohydrates: 10 g
• Fiber: 2 g

*Values are approximate estimates per serving.

5 tips for perfect Coconut and Guajillo Shrimp

1. Control the spice level: If you prefer less spice, remove the seeds and veins from the guajillo chili. This softens the intensity and allows the chili flavor to stand out without burning the palate.

2. Do not overcook the shrimp: Cooking shrimp for too long makes them rubbery and dry. The ideal texture is firm but juicy; 7 to 10 minutes should be just right.

3. Use butter for that characteristic flavor: Butter adds creaminess and helps the garlic and chilies release all their aroma and flavor. Avoid using vegetable oil to maintain the traditional texture.

4. Experiment with different chilies: Combine guajillo with other dried chilies like serrano or de árbol to find your preferred spice and flavor level. This allows you to adapt the recipe without losing its Mexican essence.

5. Serve with good coconut rice: The contrast between the spiciness and the sweetness of the coconut creates a delicious balance. In addition, the fat from the coconut milk softens the spiciness and gives body to the dish.

When is it ideal to enjoy Coconut and Guajillo Shrimp?

This dish is perfect for those days when you want to prepare a lunch or dinner with authentic and uncomplicated flavors. Ideal for family gatherings or when you have guests who enjoy a spicy but sophisticated touch. The combination of seafood, milk y guajillo is also fantastic for summer, as it pairs very well with fresh salads or grilled vegetables, offering a light but flavorful option.

Comparative table between coconut and guajillo shrimp and similar dishes

Share your experience

Cooking is for experimenting and sharing. Leave your comment and tell us how your coconut and guajillo shrimp turned out or if you tried any variation with other chilies or accompaniments!

Culinary glossary

• Devein: Remove the dark veins that run along the shrimp's body to avoid unpleasant textures.
• Season: Add salt, pepper, or other seasonings to enhance the flavor of food.
• Sautéing: Cook food in fat over medium heat to soften it and enhance its flavor.
• Slices: Cuts in the form of thin discs, mainly applied to chilies or fruits.
• Finely chop: Cut food into very small pieces to better integrate it into the preparation.