Nutrition Facts
4 servings
4
Shrimp Colombo with coconut milk recipe.
Today I suggest taking your taste buds on a journey, swapping the cold and gloom for the sun of the Caribbean. Nothing beats a good shrimp colombo, perfect for a meal under the palm trees by the sea.
Ingredients
2 Olive oil
2 Onion
1 Red bell pepper
400 Tomato pulp
200 Boiling water
1 Vegetable broth
200 Coconut milk
500 Raw, unpeeled shrimp
Salt
Pepper
1 Lime
1 Coriander (or chives)
Directions
1
Peel the shrimp.
2
Peel and chop the onions. Wash and seed the bell pepper and cut it into small cubes. Squeeze the lime to extract the juice.
3
Heat the oil in a large skillet. Add the onions and sweat for about 2 minutes.
4
Add the bell pepper, tomato pulp, boiling water, vegetable bouillon cube, and spices. Mix well and let simmer over medium heat, covered, for 15 minutes.
5
Add the coconut milk, shrimp, salt, and pepper. Mix and cook for another 10 minutes. I left it uncovered this time so that the juice would reduce a little.
6
Add the lemon juice and coriander (chives for me) and mix. It's ready!
7
To finish, serve hot with plain rice.
Ingredients
Ingredients
2 Olive oil
2 Onion
1 Red bell pepper
400 Tomato pulp
200 Boiling water
1 Vegetable broth
200 Coconut milk
500 Raw, unpeeled shrimp
Salt
Pepper
1 Lime
1 Coriander (or chives)
Directions
Directions
1
Peel the shrimp.
2
Peel and chop the onions. Wash and seed the bell pepper and cut it into small cubes. Squeeze the lime to extract the juice.
3
Heat the oil in a large skillet. Add the onions and sweat for about 2 minutes.
4
Add the bell pepper, tomato pulp, boiling water, vegetable bouillon cube, and spices. Mix well and let simmer over medium heat, covered, for 15 minutes.
5
Add the coconut milk, shrimp, salt, and pepper. Mix and cook for another 10 minutes. I left it uncovered this time so that the juice would reduce a little.
6
Add the lemon juice and coriander (chives for me) and mix. It's ready!
7
To finish, serve hot with plain rice.
Notes
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TH 
EN