Colombian · beginner
Colombian Coastal Coconut Shrimp Skillet With Sweet Corn
Succulent shrimp sautéed with sweet corn kernels and aromatics in a rich coconut milk reduction inspired by Colombia's Caribbean coastline.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Dry raw shrimp thoroughly with paper towels, seasoning light with half a teaspoon of salt and one minced garlic clove.
- 02
Heat coconut oil in a wide skillet over medium-high heat until hot.
- 03
Add shrimp in a single layer and sear for 1 to 2 minutes per side until opaque and lightly pink, then transfer onto a plate.
- 04
Add remaining minced garlic, chopped scallions, and diced red bell pepper to the hot skillet, cooking for 3 minutes until softened.
- 05
Stir in tomato paste, sweet corn kernels, and full fat coconut milk, bringing to a gentle simmer for 4 minutes until thick and aromatic.
- 06
Return seared shrimp and juices to skillet, toss for 1 minute to heat through, remove from heat, and serve warmly over rice.
A LITTLE KITCHEN KNOW-HOW
Skillet Reduction
Simmering coconut milk and aromatics uncovered in a skillet to evaporate moisture and concentrate flavor into a thick sauce.
Notes from the kitchen
- Do not overcook shrimp during initial sear as they finish cooking when returned to the sauce.
- Use full-fat coconut milk for a rich sauce consistency.
- Original home-cooking adaptation inspired by Colombian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.