Easy Encocado de Camarón Recipe
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.
Servings: 4 servings
Calories: 365kcal
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.
Notes
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.