Tangy Camarones Enchilados with Coconut Rice and Avocado Salad

Juicy shrimp simmered in a vibrant Creole tomato sauce, served alongside creamy coconut-infused rice and a refreshing avocado and tomato salad.

• Prep: 25 min
• Cook: 35 min
• Total: 1 hr
• Servings: 3
• Cuisine: Puerto Rican
• Difficulty: Easy
• Cost: $6.98/serving

Dietary

• Gluten-Free
• Nut-Free
• Dairy-Free
• Egg-Free
• Pescatarian

Tags

• sauté
• steam
• fresh
• tangy
• savory
• healthy

Ingredients

• 1 pound raw shrimp (peeled, deveined, tails on or off)
• 0.5 teaspoon salt (divided)
• 0.25 teaspoon black pepper (freshly ground)
• 1 tablespoon olive oil
• 0.5 green bell pepper (medium, finely diced)
• 0.5 red bell pepper (medium, finely diced)
• 0.5 yellow onion (medium, finely diced)
• 3 clove garlic (minced)
• 8 ounce tomato sauce
• 1 tablespoon tomato paste
• 0.5 cup dry white wine
• 0.5 teaspoon dried oregano
• 1 bay leaf
• 2 tablespoon fresh cilantro (chopped)
• 1 cup jasmine rice (uncooked)
• 1 cup unsweetened coconut milk
• 0.5 cup water
• 1 ripe avocado (diced)
• 1 Roma tomato (diced)
• 1 tablespoon fresh lime juice

Instructions

1. Season shrimp with 1/4 teaspoon salt and black pepper. Set aside.
2. Heat 1 tablespoon olive oil in a large skillet or pot over medium heat. Add green bell pepper, red bell pepper, and yellow onion. Sauté for 5-7 minutes until softened.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Stir in tomato sauce, tomato paste, dry white wine, dried oregano, and bay leaf. Bring to a simmer and cook for 10 minutes, allowing flavors to meld and sauce to thicken slightly.
5. While sauce simmers, prepare the Coconut Rice: In a medium saucepan, combine jasmine rice, unsweetened coconut milk, 1/2 cup water, and the remaining 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes, or until liquid is absorbed and rice is tender. Let stand covered for 5 minutes.
6. Add seasoned shrimp to the simmering sauce. Cook for 3-5 minutes, stirring occasionally, until shrimp are pink and cooked through.
7. Stir in fresh cilantro and remove bay leaf. Taste and adjust seasoning if needed.
8. Prepare the Avocado Salad: In a small bowl, gently combine diced ripe avocado, diced Roma tomato, fresh lime juice, and a pinch of salt. Serve immediately.
9. Serve Camarones Enchilados hot over Coconut Rice, with the Avocado Salad on the side.

Notes

For a non-alcoholic version, replace the dry white wine with an equal amount of chicken or vegetable broth.

Nutrition (per serving)

• Calories: 573
• Protein: 28.2 g
• Carbohydrates: 74.5 g
• Fat: 15.7 g
• Fiber: 6.5 g
• Sodium: 1389 mg
• Saturated Fat: 3 g
• Sugar: 8.3 g
• Cholesterol: 193 mg