Ecuadorian Shrimp with Coconut Sauce

Name: Ecuadorian Shrimp with Coconut Sauce
Prep time: 15M
Total time: 25M
Yield: 4 Servings
Cuisine: South America
Ingredients: 1 tbsp. Extra Virgin Olive Oil; 1 each red and green bell pepper, coarsely chopped; ¼ cup Sofrito; 1 can Coconut Milk; 1 can Diced Tomatoes; 1 packet Sazon GOYA® with Saffron; ¾ tsp. ground cumin; ¼ tsp. salt; 1 lb. jumbo shrimp, 21-25 count; 1 bunch scallions, sliced; ¼ cup coarsely chopped cilantro; Cooked white rice; Platanos Maduros – Ripe Plantains

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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!

Total Time

25m

Prep Time:15m

Yields:4 Servings

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Ingredients

1 tbsp.

GOYA® Extra Virgin Olive Oil

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each red and green bell pepper, coarsely chopped

¼ cup

GOYA® Sofrito

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1 can

GOYA® Coconut Milk

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1 can

GOYA® Diced Tomatoes, drained

1 packet

GOYA® Sazón with Safflower

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¾ tsp.

ground cumin

¼ tsp.

salt

1 lb.

jumbo shrimp, 21-25 count

bunch scallions, sliced

¼ cup

coarsely chopped cilantro

Cooked white rice

GOYA® Platanos Maduros – Ripe Plantains, cooked according to package directions

Directions

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.

Products in this Recipe

Buy at Shop.goya.com

Find in-store

Extra Virgin Olive Oil

Buy at Shop.goya.com

Find in-store

Sofrito

Find in-store

Coconut Milk

Diced Tomatoes

Buy at Shop.goya.com

Find in-store

Sazón with Safflower

Platanos Maduros – Ripe Plantains

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Recipe Tags

Ecuadorian Shrimp with Coconut Sauce

Prep Time: 15m

Total time: 25m

Yields: 4 Servings

<h2 class="subheader">Encocado de Camarón</h2> This is a traditional coastal Ecuadorian dish called Encocado de Camarones in Spanish. Here, shrimp is simmered in a rich broth featuring GOYA® <a title="Sofrito" href="https://goya.com/en/products/sofrito" data-id="8100">Sofrito</a>, GOYA® <a title="Coconut Milk" href="https://goya.com/en/products/coconut-milk-goya" data-id="7958">Coconut Milk</a> and diced tomatoes. Serve with rice and maduros (ripe plantains) for a complete meal!

Ingredients

1 tbsp.

GOYA® Extra Virgin Olive Oil

each red and green bell pepper, coarsely chopped

¼ cup

GOYA® Sofrito

1 can

GOYA® Coconut Milk

1 can

GOYA® Diced Tomatoes, drained

1 packet

GOYA® Sazón with Safflower

¾ tsp.

ground cumin

¼ tsp.

salt

1 lb.

jumbo shrimp, 21-25 count

bunch scallions, sliced

¼ cup

coarsely chopped cilantro

Cooked white rice

GOYA® Platanos Maduros – Ripe Plantains, cooked according to package directions

Directions

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

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Ecuadorian Shrimp with Coconut Sauce

Encocado de Camarón

Ingredients

Directions

Products in this Recipe

Extra Virgin Olive Oil

Sofrito

Coconut Milk

Diced Tomatoes

Sazón with Safflower

Platanos Maduros – Ripe Plantains

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Recipe Tags

Ecuadorian Shrimp with Coconut Sauce

Ingredients

Directions

Ecuadorian Shrimp with Coconut Sauce

Ingredients

Directions

Reviews

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