Sango de Camarón is one of those dishes that wraps you up the second you start cooking it. Creamy grated green plantains simmer slowly with aromatics, fresh shrimp stock, achiote oil, and cilantro. The result is a thick, porridge-like stew that’s earthy, comforting, and full of coastal Ecuadorian flavor.

If you love dishes that feel rustic, nourishing, and deeply flavorful, this is one you’ll want to make on repeat.

Before You Get Started

• Use very green plantains, yellow or spotted plantains won’t grate properly and won’t thicken the stew.
• Do not skip making shrimp stock from the shells; it’s what gives the stew its authentic base.
• Sango thickens a lot as it cooks, so keep broth on hand and adjust the texture as needed.
• The pickled red onions are not optional, they brighten the whole bowl.

What You Need to Make Sango de Camarón

• Green plantains
• Shrimp (shell-on)
• Green bell pepper
• Red onions (one diced, one for pickling)
• Garlic
• Fresh cilantro
• Achiote oil
• Cumin
• Limes
• Salt & pepper
• White rice (for serving)

How to Make Sango de Camarón

1. Make the Shrimp Stock

Boil the shrimp in water until pink. Remove the shrimp, peel and devein them, and save the broth — this will be your flavorful cooking liquid.

2. Prep the Plantains

Grate the green plantains and immediately mix with a little warm shrimp broth to prevent browning and keep the mixture creamy.

3. Build the Base

Warm achiote oil in a pot. Sauté garlic until fragrant, then add diced onion and bell pepper. Season with salt, pepper, and cumin. Cook until softened.

4. Add the Plantains

Stir in the grated plantain mixture and cook briefly with the aromatics to begin building the body of the stew.

5. Add the Shrimp Broth Slowly

Pour in broth a ladle at a time, stirring continuously. The plantains will absorb liquid quickly — keep adding broth as needed to maintain a thick, creamy consistency.

6. Cook Until Tender

Simmer for about 35–40 minutes, stirring often. The mixture should look porridge-like and smooth.

7. Add the Shrimp

Once the plantains are tender, stir the cooked shrimp back into the pot. Warm gently so they stay tender.

8. Make the Pickled Onions

While the stew cooks, thinly slice a red onion. Rinse, drain, and toss with lime juice, cilantro, salt, and pepper. Let sit to lightly pickle.

9. Finish & Serve

Stir fresh cilantro into the stew, adjust salt and pepper, and serve with hot white rice. Top each bowl with pickled onions and extra cilantro.

Commonly Asked Questions

Can I use yellow plantains?

No, only green plantains work. Yellow plantains turn sweet and won’t thicken the stew properly.

Do I have to use achiote oil?

It’s traditional and adds color and flavor. If you don’t have it, use neutral oil plus a pinch of annatto powder.

Can I use frozen shrimp?

Yes! Just make sure they are shell-on so you can still make the stock.

How thick should Sango be?

Think of a loose porridge, thick enough to hold a spoon upright but still creamy.

Does it reheat well?

Yes, but it thickens in the refrigerator. Thin it with a splash of broth or water when reheating.

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Sango de Camarón (Ecuadorian Shrimp & Plantain Stew)

Sango de Camarón is a traditional Ecuadorian shrimp and plantain stew made with green plantains, homemade shrimp stock, achiote oil, and fresh cilantro. Creamy, hearty, and full of coastal flavor — served with rice and pickled onions

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Ingredients

  

• 3 green plantains grated
• 1 green bell peppers diced
• 1 small red onions diced (plus 1 more for pickled onions cut Julianne)
• 1 lb shrimp shell-on (for stock and meat)
• 4 garlic cloves minced
• ½ bunch cilantro finely chopped (plus extra for garnish)
• ¼ cup achiote oil use additional 1 tablespoon at a time as needed
• ¼ teaspoon ground cumin
• 1 –2 limes
• Salt and pepper to taste
• White rice for serving

Instructions

 

1. Fill a large pot halfway with water and add the shrimp with shells. Cook until just pink, about 3–4 minutes. Remove the shrimp, peel and devein them, and set aside while reserving the cooking broth.
2. Grate the three plantains and immediately mix them with about half a cup of the shrimp broth to keep them from browning.
3. In a medium pot, heat 1/4 cup of achiote oil over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes.
4. Stir in the diced onion and bell peppers, season with salt, pepper, and ¼ teaspoon cumin, and cook for about 4 minutes until softened.
5. Add the grated plantain mixture and let it cook with the aromatics for about 2–3 minutes.
6. Begin stirring in the shrimp broth, one ladle at a time, making sure the mixture stays creamy. The plantains will absorb broth quickly, so continue adding liquid as needed. Stir often to avoid sticking.
7. Cook for 35–40 minutes, until the plantains are tender and the mixture has a smooth, porridge like texture. Once it reaches this consistency, stir the cooked shrimp back in and let them warm gently in the stew for just a few minutes so they stay tender and don’t overcook. Add an salt and pepper to taste here.
8. While the stew simmers, thinly slice one red onion and rinse under cold water. Drain well, then place in a bowl with the juice of 1–2 limes, chopped cilantro, salt, and pepper. Toss to combine and let rest to lightly pickle.
9. Mix fresh cilantro into the stew just before serving and adjust seasoning with salt and pepper.
10. Serve hot with white rice and top with pickled onions and extra cilantro.

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