Encocado de Camarón (Ecuadorian Shrimp in Coconut Sauce)

Overhead view of encocado de camarón in a white bowl with patacones on the side

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.

Course Main Course

Cuisine Ecuadorian, Latin

Keyword Shrimp

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 1702kcal

Ingredients

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

Season the shrimp: Pat the shrimp dry with paper towels, then sprinkle with the salt.
Heat the pan: Heat the achiote oil and butter in a large skillet over medium-high heat until the butter melts.
Sear the first side: Add the shrimp in a single layer. Sear for 1 to 2 minutes, until pink and golden on the bottom.
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.
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.
Add the tomato and spices: Stir in the tomato, cumin, and black pepper. Let it cook down for about 5 minutes.
Add the coconut milk: Pour in the coconut milk and scrape up any browned bits from the bottom of the pan.
Simmer the sauce: Simmer for 2 to 3 minutes to let the flavors meld.
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.
Garnish and serve: Top with the chopped cilantro leaves and serve right away with white rice and patacones.

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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