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Sopa de Coco con Auyama y Camarones

A recipe from Dominican Republic.

🇩🇴 Dominican RepublichighProteingymFood
Sopa de Coco con Auyama y Camarones

Nutrition (per serving)

520Calories
28 gProtein
36 gCarbs
24 gFat
7 gSugar
1200 mgSalt

Ingredients

  • 2 cups Coco
  • 2 Auyama
  • 1 lb Camarones
  • 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 pumpkin and cook until slightly browned, about 4-5 minutes.
  3. Add shrimp and cook until opaque and flake easily with a fork, 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.