Bold, creamy, and packed with coastal flavor, Encocado de Camarón is a shrimp dish like no other. This Ecuadorian classic features juicy shrimp in a rich coconut sauce with garlic, cumin, and lime for a comforting, crave-worthy meal.
This dish takes me straight to the Ecuadorian coast—sun, seafood, and rich coconut flavor in every bite. Encocado de camarón is an Afro-Ecuadorian dish from the coast of Ecuador, specifically from the province of Esmeraldas. It combines Latin and African culinary traditions, with shrimp, creamy coconut milk, and an aromatic base of garlic, onion, and spices.
Of course, there are other versions of encocado that can be found in different Latin American countries. This Ecuadorian version comes together in just about 30 minutes, making it perfect for an easy weeknight dinner. Whether you’ve tried Ecuadorian food before or this is your first foray, this delicious dish is a great place to start!
Why You'll Love This Shrimp in Coconut Sauce Recipe
- Quick and easy: Done in 30 minutes from start to finish.
- Deep, layered flavor: Thanks to cumin, garlic, and bouillon for umami richness.
- Naturally gluten-free and dairy-free.
- Versatile: Shrimp encocado pairs well with rice, yuca, or patacones (fried plantains).
- Feels restaurant-quality but is incredibly simple!
- A unique way to enjoy shrimp that’s different from your usual garlic butter or scampi dishes.
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Ingredients
You just need a handful of ingredients to make this easy encocado de camarones. Here's what you'll need:
- Achiote Oil: Adds beautiful color and a subtle earthy flavor. Use regular oil if you don’t have it, or infuse oil with ground annatto.
- White Onion: Sweetens and softens in the sauce.
- Bell Peppers: Adds sweetness and a bit of texture. Red, orange, or yellow are ideal, but green will also work.
- Garlic: Essential for depth and savoriness—don’t skip it!
- Ground Cumin: Earthy and warming, this brings out the traditional Ecuadorian flavor.
- Paprika: Adds mild smokiness and color—use sweet paprika for best balance.
- Chicken Bouillon Powder: Adds umami richness, use vegetable bouillon for a pescatarian version.
- Salt & Pepper: Adjust to taste.
- Coconut Milk: Use full-fat canned coconut milk or coconut cream for richness.
- Shrimp: Medium or large shrimp, peeled and deveined, cook quickly and absorb all the flavor.
- Lime Juice: Brightens and balances the coconut creaminess.
- Cilantro: Fresh and vibrant garnish that lifts the whole dish.
See recipe card for quantities.
How to Make Ecuadorian Shrimp in Coconut Sauce
Step 1 - Prep the Base
In a large skillet, heat the achiote oil over medium heat. Add the diced onion, bell pepper, and garlic. Sauté until softened and fragrant, about 3–4 minutes.
Stir in the cumin, paprika, bouillon powder, salt, and black pepper. Cook for another minute to bloom the spices.
Step 2 - Make the Sauce
Pour in the coconut milk and stir to combine. Bring the sauce to a gentle simmer, then add the lime juice. Taste and adjust seasoning—add more salt if it’s too tangy or more lime juice if it’s too salty.
Step 3 - Add the Shrimp
Once the sauce is simmering, add the shrimp. Cook for 4–6 minutes, or until the shrimp are pink and just cooked through. Be careful not to overcook.
Serve hot, garnished with chopped cilantro. This dish pairs beautifully with rice and fried plantains.
Tips for Success
- Don’t overcook the shrimp. They only need 4–6 minutes to turn pink and opaque—too longer and they’ll become rubbery.
- Let the coconut milk simmer gently. A low simmer helps the flavors meld and prevents the creamy coconut sauce from separating or curdling.
- Use fresh lime juice. Bottled lime juice can taste flat or overly acidic, while fresh juice adds the perfect brightness to balance the richness.
- Dice the vegetables finely. This helps them soften quickly and blend smoothly into the sauce for a more cohesive texture.
- Taste and adjust the seasoning before adding the shrimp. Once the shrimp go in, you’ll want to avoid overcooking them while tweaking the flavors.
Recipe Variations
- Make it spicy: Add chopped ají pepper or a pinch of cayenne with the garlic.
- Add veggies: Toss in chopped tomatoes, spinach, or yuca for more body.
- Swap the shrimp: If you prefer, you can use fish by making my encocado de pescado recipe instead.
- Pescatarian-friendly: Swap bouillon powder for a homemade vegetable broth concentrate.
- Fresh coconut: The traditional Ecuadorian dish of encocado is made with fresh coconuts. To do this, you have to remove the white coconut flesh from the peel, cut it into smaller pieces, and blend it with some water. Then, strain the coconut pulp over a cheese cloth and use that liquid as the coconut milk!
How to Serve Encocado de Camaron
Traditionally, Encocado de camarón is served over white rice with a side of fried ripe plantains (maduros) or green plantains (patacones). A slide of sliced avocado also goes amazingly here!
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, stirring frequently. Avoid boiling to prevent the shrimp from becoming rubbery. Freezing isn’t ideal, as the texture of the shrimp may change.
Frequently Asked Questions
Definitely! Just thaw them completely and pat dry before cooking.
I don't recommend it. The sauce will be watery instead of thick and creamy if you use light coconut milk. Use full-fat canned coconut milk for best results!
More Recipes to Try
- Arroz con Camarones
- Ecuadorian Shrimp Ceviche
- Camarones al Ajillo Recipe
- Ecuadorian Lentils Recipe
- Ecuadorian Seco de Pollo
Easy Encocado de Camarón Recipe
Ingredients
- 1 tablespoon achiote oil or regular oil if you don’t have achiote
- 1 small white onion finely diced (use ½ if large)
- 1 small bell pepper finely diced (any color—red, yellow, and orange are sweeter than green)
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 1 teaspoon chicken bouillon powder or veggie bouillon
- ½ teaspoon salt plus more to taste
- Ground black pepper to taste
- 1 15 oz can full-fat coconut milk or coconut cream
- 1 pound shrimp peeled and deveined
- ½ lime juiced
- Chopped cilantro for garnish
Instructions
- In a large skillet, heat the achiote oil over medium heat. Add the diced onion, bell pepper, and garlic. Sauté until softened and fragrant, about 3–4 minutes.
- Stir in the cumin, paprika, bouillon powder, salt, and black pepper. Cook for another minute to bloom the spices.
- Pour in the coconut milk and stir to combine. Bring the sauce to a gentle simmer, then add the lime juice. Taste and adjust seasoning—add more salt if it’s too tangy or more lime juice if it’s too salty.
- Once the sauce is simmering, add the shrimp. Cook for 4–6 minutes, or until the shrimp are pink and just cooked through. Be careful not to overcook.
- Serve hot, garnished with chopped cilantro. This dish pairs beautifully with rice and fried plantains.
Austin Williams says
Very simple and easy recipe to make, yet tastes AMAZING! I used fully cooked shrimp as I have never cooked shrimp before and it made it all the easier.
Lauren says
Thank you, Austin! So glad you liked it 🙂