I always debate whether to cook shrimp with or without the peel. While you do get more flavor with the peel, I'm such an eager eater I can be impatient if I have to peel my shrimp before eating them. So sometimes I peel them, throw the peels into the pot and then scoop them out before adding the other ingredients so I can get some of the flavor. Lovely recipe--I adore all these flavors together and can't wait to try this!

Wow, this sounds like it may be the recipe I had in Tobago... ate it almost everyday it was so amazing. I've been trying to reproduce it, they put ketchup I know into the mix but there was something sweet that I couldn't put my fingure on. Perhapse it's the coconut milk.

In Spain, we call this dish "gambas al ajillo". I have cooked this dish on a weekly basis for many years. But most Spaniards cook a milder dish. In Spain, we use a couple of round, mild peppers (n~oras), and lots of garlic. The latter is what gives it the heat. Here in NA, I saute a large garlic clove and half of a long chilly pepper, cooked in olive oil. I add a bit a lemon to the pot and 6ozs of large prawns. As it is the case with any fish, it is very important no to overcook the shrimps. Serves 2.
The gambas al ajillo are best when they are served in old Madrid's bars with some crisp bread. One makes the tours of the bars and orders deep-fried calamares as well. These and other similar snacks are called "tapas" Great evening, but do not expect every bar to know how to cook them.

I love the suggestion about throwing the peels in with the shrimp to cook and then removing them! Perfect compromise! Thanks Lisa

I prepared this last evening and really enjoyed it. It was easy to prepare. I think I will start putting coconut milk in rice more often!

I just made this for dinner tonight. The shrimp were great but, I was surprised that the coconut milk didn't have a stronger coconut flavor. Do different brands taste different? Is there another ingredient I could add to make it taste more coconutty?

I didnt have the stuff for the recipe so I used garlic, lime juce, and sauteed it with a little brown suger, (like a teaspoon) it was awesome for a little entree. Thanks for the idea.

Finished this for dinner. The shrimp was excellent, excellent, excellent. I did peel the shrimp, but my pathological need to extract every bit of flavor led me to simmer the peels in a cup of water for for a 15 minutes, then let it reduce and added it along with the milk. Adds a bit of prep time (not much time though since I did this while waiting for the shrimp to marinate int the garlic). I can't imagine it without that added shrimp flavor. I also added zest of the lime at the end, partly because I have a new zester and I must zest everything now.

I have to concur with an earlier post that the coconut rice was a bit bland to me. I cooked it in coconut milk along with adding fresh grated coconut, so lack of coconut flavoring wasn't a problem. maybe the mildness of coconut rice is just not my cup of tea. The shrimp sauce did flavor the rice a bit but I actually lamented losing the flavorful sauce into the rice leaving only a dilute flavor. Next time I think I may mimic some of the ingredients into the rice--like garlic, jalapeno, or something.

Thank you for such a unique recipe, very easy and unlike anything I've ever done with shrimp at home.

I concur. This was the perfect recipe. I never follow a recipe to the "T" though, so I tweaked it a bit (as far as proportions). I made spicy black beans on the side and the entire entree was the perfect accompaniment to a glass of cabernet sauvignon. I love lime with coconut, garlic, cayenne and spices. Heaven!!!

Again, my husband was so happy! I didn't have rice, so I made pasta - thin spaghetti - and it was perfect. Next time I'll do the rice, and I can't wait to try with the rice. Thanks again!