Prawns in coconut sauce

Dominican Recipes





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

Ingredients Preparation Share




  1. Heat the oil in the Dutch oven over medium heat. Add bell peppers and cook until tender, 5 minutes, stirring occasionally. Add Sofrito and cook for 1 minute.
  2. Add the coconut milk, tomatoes, seasoning, cumin, and salt. Bring to a simmer, cover and cook for 5 minutes. Add the prawns and chives, pressing the shrimp in broth to dip them. Bring to a simmer and cook until the shrimp are opaque, 2 to 3 minutes. Add coriander and serve with rice and bananas.

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