Shrimp in coconut sauce (Encocado de camaron)
User Reviews
5
12 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 portions
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Course
Main Course
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Cuisine
South American, American, Colombian, Ecuadorian
Shrimp in coconut sauce (Encocado de camaron)
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This recipe for shrimp in coconut sauce (Encocado de camaron) features a flavorful sofrito base with garlic, onion, bell pepper, achiote, cilantro, and tomato, combined with creamy coconut milk or cream. The shrimp are marinated briefly in orange juice and seasoning, then cooked in the gently simmering coconut sauce, resulting in a rich, aromatic dish with a balance of citrus and tropical flavors. It pairs well with sides like rice, fried plantains, and Ecuadorian ají sauce.
Description
Shrimp in coconut sauce (Encocado de camaron) begins with a sofrito of garlic, onion, bell pepper, achiote powder or paste, cilantro stems, and diced tomato cooked in oil until soft. Coconut milk or cream is added next, thickening into a rich sauce infused with vibrant flavors. The shrimp, marinated briefly in orange juice, salt, and pepper, are stirred into the sauce and cooked until tender. The balance of creamy coconut, citrus from the orange and lime juice, and the subtle heat from achiote creates a layered, fragrant profile. Traditionally served with Ecuadorian-style rice, fried plantains, and tangy ají or curtido salsas, this dish brings a comforting yet bright flavor combination. Freshly grated coconut and extra cilantro leaves added at the end accentuate the tropical character of the sauce, making it an interesting main course.
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Ingredients
- 500 gr Shrimp 500 grams= a litle more than a 1 lb, peeled and deveined
- orange juice juice of ½ orange
- salt
- black pepper
For the refrito or sofrito base:
- 2 tbs neutral cooking oil regular cooking oil or achiote oil, generic cooking oil
- ½ red onion can also use the white parts of greenonions/scallions, or pink; finely diced
- 2 garlic finely diced or minced, cloves
- 1 bell pepper you can use green bell pepper or a red bell pepper, or a mix of both, finely diced
- ½ teaspoon achiote powder add more or less based on your taste preference - use 1 tsp of sweet non-smoked paprika as a replacement, or 1 teaspoon achiote paste; if not using achiote oil
- 1 cilantro 1 large bunch = ~50 grams, large bunch; separate stems and leaves; finely chopped
- 1 tomato ~300 grams, large or 2 small; peeled; finely diced or grated
- 1 can coconut cream ~14 fl oz=~400ml, unsweetened; or coconut milk; 14 fl oz
- 1 tsp tapioca starch optional, or corn starch
- 2-4 tbs coconut optional but recommended, fresh grated
- lime juice juice from ½ to 1 lime; to add at the end
- salt to taste
- black pepper to taste
Recommended side dishes:
- rice Ecuadorian style
- green plantain or, fried (Patacones or tostones
- plantains fried, ripe
- aji sauce Ecuadorian
- tomato curtido salsa
- onion curtido salsa
- avocado slices
- lime slices
Instructions
- Chop and dice all the vegetables and herbs. Have all the ingredients for the recipe prepped and ready to go.
- Place the raw shrimp in a bowl and sprinkle them with salt, pepper, and juice from ½ orange. This is a quick marinade while you prepare the refrito and the coconut sauce. Don’t let it marinate for more than 15 minutes.
- Heat the oil over medium heat in large skillet or sauté pan. Add the diced garlic, diced onion, diced bell pepper, and achiote paste or powder (if not using achiote oil). Cook until the onions are soft, about 3-5 minutes.
- Next add the diced tomatoes, all the chopped cilantro stems, half of the chopped cilantro leaves (save the rest to add at the end), and salt. Cook for about 5 minutes on medium heat.
- Add the coconut milk or coconut cream to the refrito, mix it well, and cook for about 5 minutes. If you are using coconut milk instead of coconut cream but prefer a thicker sauce you can thicken the sauce by adding 1 tsp of tapioca starch or corn starch.
- Add the shrimp and mix well. Turn the heat down to the lowest setting. Cover and let the shrimp poach in the coconut sauce for about 5-10 minutes, stir occasionally.
- Add the fresh grated coconut (optional but recommended) and lime juice once the shrimp is cooked. Taste and add additional salt/pepper if needed.
- Stir in the remaining chopped cilantro leaves.
- Serve immediately with rice, lime slices, avocado and fried plantains.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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