Seasons & Occasions

Shrimp in Coconut Sauce (Camarones en Salsa de Coco)

This recipe is a breeze to prepare and makes for a succulent main course. Combining sautéed shrimp with GOYA® Coconut Milk and GOYA® Tomato Sauce creates a savory stew that accompanies rice perfectly. And as if this weren't appetizing enough, every can of GOYA® Tomato Sauce is packed with potassium and iron, both of which are important for a healthy diet.

Serves 4

Prep time: 10 min.

Total time: 35 min.


1 1/2 lbs. large shrimp, peeled and deveined

1 tsp. GOYA® Adobo with Pepper

3 tbsp. GOYA® Olive Oil

2 cups finely chopped onion

3 scallions, sliced very thin, both white and green (reserve 1 tbsp. green part for garnish)

1 1/2 tsp. GOYA® Minced Garlic or 3 cloves fresh garlic, minced

1/2 cup GOYA® Tomato Sauce

1 cup clam broth

1 can (13.5 fl. oz.) GOYA® Coconut Milk


4 cups hot cooked white rice


1. Season shrimp with Adobo and set aside.
2. In a skillet, heat oil on medium. Stir in onion, scallion and garlic and cook, stirring often until onion is translucent, about 10 minutes.
3. Stir in tomato sauce and cook for 5 minutes.
4. Stir in clam broth and coconut milk, bring to a boil, lower heat and simmer for 5 minutes.
5. Add shrimp and cook, turning once, until shrimp are just cooked through, about 5 minutes.
6. Transfer to serving platter, garnish with scallion. Serve accompanied by rice.

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