Encocado de Camaron

Encocado de camaron is one of my go-to dinners, especially on busy weeknights. This Ecuadorian shrimp in coconut sauce comes together in one pan, and the shrimp cook in just a few minutes. First, you build a simple sofrito with onion, pepper, garlic, and tomato. Then you add creamy coconut milk and let the shrimp simmer until tender. That’s it!

My parents are from Ecuador’s coast, where encocado is a staple, so this dish tastes like home to me. It’s truly so flavorful, and it’s my cheat code when I want to impress people and only have shrimp in my freezer. I serve it with white rice and patacones, which is what we call tostones in Ecuador. If you’re new to Ecuadorian food, this is a delicious place to start. Next, try my Arroz con Menestra y Carne Asada, one of Ecuador’s national dishes, or a cozy bowl of Mote Pillo.

What Is Encocado?

Encocado means “cooked in coconut” in Spanish. It’s a classic dish from Ecuador’s coast, especially the province of Esmeraldas, where coconut palms grow along the beaches. The most popular versions are encocado de camarón (shrimp) and encocado de pescado (fish). Both start with a refrito, an Ecuadorian sofrito colored with achiote, and finish in a rich coconut sauce. You’ll find that same achiote-colored base in my Estofado de Pollo, a classic Ecuadorian chicken stew.

Why You’ll Love This Shrimp in Coconut Sauce

• Made in one pan: Everything cooks in the same skillet, so cleanup is easy.
• Ready in about 30 minutes: The shrimp sear in minutes and finish right in the sauce.
• Freezer friendly: Frozen shrimp thaw quickly, so dinner is always within reach.
• Big on flavor: The coconut sauce is creamy, savory, and fresh with cilantro.

Ingredients for Encocado de Camarón

• Shrimp: Large shrimp, peeled and deveined. Fresh or frozen both work.
• Achiote oil and butter: Searing the shrimp in both adds flavor and that signature golden color. Use my homemade achiote oil.
• Red onion, scallions, green bell pepper, and garlic: These make the sofrito, or refrito as we call it in Ecuador, the flavor base of the sauce.
• Tomato and cumin: The tomato adds body, and the cumin adds warmth.
• Cilantro: The stems cook into the sauce, and the leaves go on top. In Ecuador, cooks often use chillangua, a wild cilantro, but regular cilantro works perfectly.
• Coconut milk: Use full fat, unsweetened coconut milk for the creamiest sauce.

How to Make Encocado de Camarón

Step 1: Season the shrimp

Sprinkle the shrimp with salt.

Step 2: Sear the shrimp

Heat the achiote oil and butter, then sear the shrimp until pink.

Step 3: Flip and set aside

Flip the shrimp once they turn golden, then move them to a plate.

Step 4: Chop and add the Refrito

In the same skillet, cook the onion, bell pepper, scallions, garlic, and cilantro stems until the onion turns translucent. These make the sofrito, or refrito as we call it in Ecuador, the flavor base of the sauce.

Step 5: Add the tomato and spices

Stir in the tomato, cumin, and black pepper and let it cook down.

Step 6: Add the coconut milk

Pour in the coconut milk and simmer to let the flavors meld.

Step 7: Return the shrimp

 Add the shrimp back to the sauce and simmer until cooked through.

Step 8: Finish and serve: 

Pour the avocado oil into a frying pan or deep fryer and heat to 375°F. A thermometer is your best friend here, oil that’s too cool produces greasy, soft shrimp, and oil that’s too hot burns the crust before the shrimp cooks through. No thermometer? Drop a pinch of flour into the oil. If it sizzles immediately and floats, you’re ready.

What to Serve with Encocado de Camarón

In Ecuador, encocado is almost always served with white rice to soak up the coconut sauce. I love adding patacones (tostones) on the side for crunch, or sweet fried maduros if you prefer something sweeter. For another Ecuadorian side, try my Tortilla de Yuca or crispy Yuca Fries. Sliced avocado, lime wedges, and a little ají on the side round out the plate. Start the meal with my Mango Ceviche with Shrimp, and pour a glass of Brazilian Limeade to go with it. For another coastal favorite, try my Sango de Camarón.

How to Store Encocado

• Refrigerator: Store leftovers in an airtight container for up to 3 to 4 days.
• Freezer: Freeze for up to 3 months. The sauce may separate a little, so stir it as it reheats.
• Reheating: Warm gently on the stove over low heat until heated through. High heat makes the shrimp rubbery.

FAQs About Ecuadorian Encocado

Is encocado de camarón the same as coconut shrimp?

Yes! Frozen shrimp are perfect for this recipe. Thaw them in cold water and pat them dry so they sear instead of steam.

What can I use instead of achiote?

Use 1 teaspoon of sweet paprika for color. It won’t taste exactly the same, but it’s the closest easy swap.

Is encocado spicy?

Encocado is mild and creamy. For a spicier version, add ají or serve it with ají sauce on the side.

Can I make encocado with fish?

Yes. Encocado de pescado is just as popular in Ecuador. Use a firm white fish like cod or mahi mahi, and simmer it until it flakes easily.

Read in Spanish

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Encocado de Camarón (Ecuadorian Shrimp in Coconut Sauce)

Encocado de camarón is a classic Ecuadorian shrimp in coconut sauce from the coast. Golden seared shrimp simmer in a creamy coconut milk sauce with a sofrito of onion, bell pepper, garlic, tomato, and cumin, all in one pan. Serve it with white rice and patacones.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

  

1x2x3x?

• For the shrimp
• 1 1/2 lb shrimp peeled and deveined
• 1 tsp salt
• 2 tbsp achiote oil
• 1 tbsp butter
• For the sofrito
• 1 red onion chopped
• 2 scallions chopped
• 1/2 green bell pepper chopped
• 2 garlic cloves grated
• 1 ripe tomato chopped
• 4 cilantro stems chopped
• 1/2 tsp ground cumin
• 1/2 tsp black pepper
• Other
• 1 can 13.5 oz coconut milk
• 4 tbsp cilantro leaves chopped, for garnish

Instructions

 

1. Season the shrimp: Pat the shrimp dry with paper towels, then sprinkle with the salt.
2. Heat the pan: Heat the achiote oil and butter in a large skillet over medium-high heat until the butter melts.
3. Sear the first side: Add the shrimp in a single layer. Sear for 1 to 2 minutes, until pink and golden on the bottom.
4. Flip and set aside: Flip the shrimp and sear for 1 to 2 minutes more. Move them to a plate. They’ll finish cooking in the sauce.
5. Make the sofrito: In the same skillet, add the onion, bell pepper, scallions, garlic, and cilantro stems. Cook for 3 to 4 minutes, until the onion turns translucent.
6. Add the tomato and spices: Stir in the tomato, cumin, and black pepper. Let it cook down for about 5 minutes.
7. Add the coconut milk: Pour in the coconut milk and scrape up any browned bits from the bottom of the pan.
8. Simmer the sauce: Simmer for 2 to 3 minutes to let the flavors meld.
9. Return the shrimp: Add the shrimp and any juices back to the skillet. Simmer gently for 2 to 3 minutes, until the shrimp are fully cooked and curled into a loose “C.” Don’t overcook them, or they’ll turn tough.
10. Garnish and serve: Top with the chopped cilantro leaves and serve right away with white rice and patacones.

Nutrition

Serving: 1cupCalories: 1702kcalCarbohydrates: 45gProtein: 150gFat: 111gSaturated Fat: 92gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 1126mgSodium: 3309mgPotassium: 3580mgFiber: 15gSugar: 23gVitamin A: 2503IUVitamin C: 93mgCalcium: 596mgIron: 12mg

Notes

• No achiote oil: Use 2 tbsp vegetable oil plus 1/2 tsp ground achiote or sweet paprika.
• Frozen shrimp: Thaw in cold water for 10 to 15 minutes and pat dry so they sear instead of steam.
• Don’t crowd the pan: Sear the shrimp in two batches if needed so they brown evenly.
• Thicker sauce: Simmer the coconut milk a few minutes longer before adding the shrimp back in.
• Encocado de pescado: Swap the shrimp for 1 1/2 lb firm white fish, like cod or mahi mahi, and simmer until it flakes easily.

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