Camarones al Coco

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1.5 pounds large shrimp, peeled and deveined
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 5 whole garlic cloves
• 1 whole medium yellow onion
• 1 whole fresh jalapeño pepper
• 1 can (13.5 oz) full-fat coconut milk
• 3 tablespoons fresh lime juice
• ¼ cup fresh cilantro, chopped
• 1 whole lime wedges, for serving

Instructions

1. 1

   Pat the 1.5 pounds of large shrimp completely dry with paper towels and season both sides generously with 0.75 teaspoon of kosher salt and 0.25 teaspoon of freshly ground black pepper — dry shrimp will sear properly instead of steaming.

2. 2

   Peel and finely mince 5 garlic cloves using a chef's knife or garlic mincer. Dice 1 medium yellow onion into 1/4-inch pieces. Slice 1 fresh jalapeño in half lengthwise, remove seeds if you prefer less heat, and slice thinly into half-moons.

3. 3

   Set a 12-inch skillet over medium-high heat and let it preheat for 2 minutes. Add 2 tablespoons of extra-virgin olive oil and swirl to coat — the oil should shimmer and move freely across the pan.

4. 4

   Once the oil just begins to smoke lightly, add the seasoned shrimp in a single layer. Sear without moving them for 90 seconds until the bottoms turn opaque and pink. Flip each shrimp and sear for another 90 seconds until just cooked through — the shrimp should be firm but still tender. Transfer to a clean plate.

5. 5

   Reduce heat to medium. Add the minced garlic, diced onion, and sliced jalapeño to the same skillet. Sauté, stirring occasionally, until the onion turns translucent and the garlic becomes fragrant, about 3-4 minutes. You'll smell the toasted garlic — don't let it brown or it will taste bitter.

6. 6

   Pour in the full 13.5-ounce can of full-fat coconut milk, scraping the bottom of the skillet with a wooden spoon to release any browned bits. Stir well to combine with the aromatics.

7. 7

   Squeeze in 3 tablespoons of fresh lime juice and stir to incorporate. Bring the sauce to a gentle simmer over medium heat — you should see small bubbles breaking at the surface. Taste and adjust with additional salt if needed.

8. 8

   Return the cooked shrimp to the skillet, nestling them into the coconut sauce. Simmer gently for 1-2 minutes, just until the shrimp are heated through — overcooking will make them tough. The sauce should coat the shrimp in a silky layer.

9. 9

   Remove from heat and stir in 0.25 cup of fresh chopped cilantro for bright, herbaceous flavor. Transfer the shrimp and sauce to a serving dish or divide among shallow bowls. Serve immediately with lime wedges on the side for squeezing.

Tools you’ll need

• 12-inch skillet
• paper towels
• chef's knife
• cutting board
• wooden spoon
• instant-read thermometer (optional)

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