Coconut Shrimp Criollo Recipe

Name: Coconut Shrimp Criollo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chicken broth; 2 teaspoons sugar; 1 teaspoon chili powder; 1 teaspoon ground cumin; ¾ teaspoon salt; ½ teaspoon cinnamon; ½ teaspoon garlic powder; ½ teaspoon thyme leaves; ¼ teaspoon cayenne pepper; 12 lb yam, peeled and cut into thin 1/2 inch slices; 1 (14 ounce) can unsweetened coconut milk; 1 lb large shrimp, peeled and deveined; 1 ½ cups ripe plantains, peeled and sliced

Servings: persons

1 cup chicken broth
2 teaspoons sugar
1 teaspoon chili powder
1 teaspoon ground cumin
¾ teaspoon salt
½ teaspoon cinnamon
½ teaspoon garlic powder
½ teaspoon thyme leaves
¼ teaspoon cayenne pepper
12 lb yam, peeled and cut into thin 1/2 inch slices
1 (14 ounce) can unsweetened coconut milk
1 lb large shrimp, peeled and deveined
1 ½ cups ripe plantains, peeled and sliced

1
In a medium saucepan, combine chicken broth and seasonings.
2
Bring to a boil.
3
Add yams; cover and boil 5 minutes or until yams are slightly tender.
4
Add coconut milk, shrimp and plantain.
5
Reduce heat to medium-low.
6
Simmer, uncovered, 5 minutes or until shrimp turn pink, stirring occasionally.
7
Serve over rice, if desired.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup chicken broth, 2 teaspoons sugar, 1 teaspoon chili powder, 1 teaspoon ground cumin, and more.

Yes, Coconut Shrimp Criollo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Shrimp Criollo

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