Ecuadorian Shrimp with Coconut Sauce

Ecuadorian Shrimp with Coconut Sauce


Ecuadorian Shrimp with Coconut Sauce

Print Recipe

Prep time


Total time





Add to Recipe Box

What's this?

Share this recipe using:

  • About this Recipe
  • More Recipes like this
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
  • Directions


Hide Products


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

What's this?


Kitchen View

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.

What's this?

Recipe Tags

Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Caribbean Mexico South America Central America Spain Under 40

Recipe Reviews

No Reviews Yet


Kitchen View