Camarones Guayaquil
Dive into the vibrant flavors of Ecuador with Camarones Guayaquil, a tantalizing shrimp dish steeped in coastal tradition. This recipe combines succulent jumbo shrimp marinated in lime juice, garlic, and spices with a luscious coconut milk sauce infused with sautéed vegetables, smoked paprika, and fresh cilantro. Perfectly cooked until tender and bursting with flavor, the shrimp are served over fluffy white rice or alongside crispy fried plantains, making it a comforting yet exotic meal. Quick and easy to prepare in just 35 minutes, this dish brings a taste of the tropics right to your table, making it an absolute must-try for seafood and spice lovers alike.
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Recipe Information
Ingredients
- 500 grams jumbo shrimp, peeled and deveined
- 4 tablespoons lime juice (freshly squeezed)
- 4 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 medium red onion, finely chopped
- 1 medium bell pepper, finely diced
- 1 small chili pepper, finely chopped (optional for heat)
- 2 medium tomatoes, finely chopped
- 4 tablespoons fresh cilantro, chopped
- 1 cup coconut milk
- 2 cups white rice (optional, for serving)
- 2 pieces fried plantains (optional, for serving)
Instructions
In a large bowl, combine the shrimp, lime juice, minced garlic, ground cumin, smoked paprika, salt, and black pepper. Stir well to coat the shrimp with the marinade and set aside for 15 minutes.
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and slightly foaming.
Add the chopped red onion, diced bell pepper, and optional chili pepper to the skillet. Sauté for 4-5 minutes until the vegetables are softened and fragrant.
Stir in the chopped tomatoes and let them cook for another 3 minutes until they start to break down and create a sauce.
Pour in the coconut milk and stir well to combine. Let the sauce simmer on medium-low heat for 5 minutes to develop flavors.
Add the marinated shrimp to the skillet. Cook for 4-5 minutes, turning occasionally, until the shrimp are pink, opaque, and cooked through.
Stir in the chopped cilantro and adjust seasoning with additional salt or lime juice if desired.
Serve hot over fluffy white rice or alongside fried plantains for an authentic Ecuadorian accompaniment. Enjoy!
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 706 mg | 31% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 16.6 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 139 mg | 11% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 933 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
