Shrimp in coconut sauce. With yellow rice, avocado, and sweet plantains.
Step 1 Pat shrimp dry using paper towel Season with salt & pepper; set aside
Step 2 Heat large pan over medium heat; add 1 tbsp oil Cook plantains for 2-3 min, until brown and tender (flip to cook both sides) Set plantains aside on paper towel
Step 3 Using same pan, increase heat to medium high Add shrimp and Nano’s coconut sauce Cook until shrimp is pink on both sides (2-3 min), flipping once midway; remove from heat
Step 4 Place rice in microwaveable bowl Dampen paper towel with water; place over rice Microwave on high for 2 min
Step 5 Cut avocado into slices Plate; sprinkle cilantro onto shrimp Serve and enjoy!
At Nano, our dishes maintain my family’s recipes, from my mother’s Seco de Pollo, to the most influential person in this endeavour, my grandmother Ines. Encocado de Camaron is a dish that is specifically from the Esmeraldas Province on the coast of Ecuador, where the population is predominantly Afro-Ecuadorian. We’ve tested countless coconut milks to make sure the sauce is absolutely perfect. Enjoy!