Prawns in coconut sauce

Dominican recipes





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

Ingredients Preparation Share




  1. Heat oil in Dutch oven over medium heat. Add peppers and cook until they begin to soften, 5 minutes, stirring occasionally. Add Sofrito and cook for 1 minute.
  2. Stir in coconut milk, tomatoes, sazón, cumin and salt. Bring to a simmer, cover and cook for 5 minutes. Add shrimp and scallions, pressing shrimp into broth to submerge. Bring to a simmer and cook until the shrimp are opaque, 2 to 3 minutes. Stir in cilantro and serve with rice and plantains.

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