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Sopa de Camarones con Coco y Auyama

A recipe from Dominican Republic.

🇩🇴 Dominican RepublichighProteingymFood
Sopa de Camarones con Coco y Auyama

Nutrition (per serving)

460Calories
24 gProtein
30 gCarbs
22 gFat
5 gSugar
1100 mgSalt

Ingredients

  • 1 lb Camarones
  • 2 Auyama
  • 1 cup Coco
  • 2 tbsp Aceite
  • 1 Cebolla
  • 1/2 tsp Pimienta
  • 1/2 tsp Sal
  • 2 cloves Ajo
  • 2 cups Caldo de Pescado

Method

  1. Heat oil in a heavy skillet over medium-high until shimmering, about 2 minutes, then add onion and cook stirring occasionally until golden-brown, 6–8 minutes.
  2. Add shrimp and cook until opaque and flake easily with a fork, about 4-5 minutes.
  3. Add pumpkin and cook until slightly browned, about 4-5 minutes.
  4. Add coconut milk and bring to a simmer.
  5. Reduce heat to low and cook for 10 minutes or until the soup has thickened slightly.
  6. Stir in cilantro and cook for 2 minutes or until heated through.
  7. Season with salt, pepper, and a squeeze of lime juice.
  8. Serve hot, garnished with chopped fresh cilantro and toasted coconut flakes.
  9. Repeat as necessary for desired consistency.
  10. Taste and adjust seasoning before serving.
  11. Serve immediately and enjoy!
  12. Garnish with chopped fresh cilantro and toasted coconut flakes.
  13. Serve hot, garnished with additional pumpkin slices and toasted coconut flakes if desired.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.