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Ecuadorian Shrimp with Coconut Sauce

Ecuadorian Shrimp with Coconut Sauce
Ecuadorian Shrimp with Coconut Sauce

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La Cocina Goya

Encocado de Camarón

This is a traditional coastal Ecuadorian dish called Encocado de Camarones in Spanish. Here, shrimp is simmered in a rich broth featuring GOYA® Sofrito, GOYA® Coconut Milk and diced tomatoes. Serve with rice and maduros (ripe plantains) for a complete meal!

  • Ingredients
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1 tbsp.

Extra Virgin Olive Oil
ChefsBest Excellence Award 2017

Winner of the ChefsBest® Excellence Award for overall quality.*

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each red and green bell pepper, coarsely chopped

¼ cup

GOYA®  Sofrito

1 can (13.5 oz.)

GOYA®  Coconut Milk

1 can (14.5 oz.)

GOYA® Diced Tomatoes, drained

¾ tsp.

ground cumin

¼ tsp.


1 lb.

jumbo shrimp, 21-25 count


bunch scallions, sliced

¼ cup

coarsely chopped cilantro

Cooked white rice

GOYA® Frozen Ripe Plantains, cooked according to package directions

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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Step 1

Heat oil in Dutch oven over medium heat. Add peppers and cook until beginning to soften, 5 minutes, stirring occasionally. Stir in Sofrito and cook 1 minute.

Step 2

Stir in coconut milk, tomatoes, Sazón, cumin and salt. Bring to simmer, cover and cook 5 minutes. Stir in shrimp and scallions, pressing shrimp into broth to submerge. Bring to simmer and cook until shrimp are opaque, 2 to 3 minutes. Stir in cilantro, and serve with rice and plantains.

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Main Dishes South America Under 40

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