Shrimp encocado with coconut sauce

Ecuadorian recipes





This delicious dish is traditional from the Ecuadorian coast called Encocado de Camarones, succulent shrimp in coconut sauce. The shrimp are cooked in a GOYA® Sofrito-based broth, GOYA® Coconut Milk and diced tomatoes. For a complete and delicious menu, serve it with rice and ripens.

Ingredients Preparation Share




  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.
  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.


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