Shrimp Encocado in Rich Coconut Sauce

Why You’ll Love This Recipe

• A coastal classic from Ecuador with a silky, coconut-rich sauce tinted with achiote.
• Fast, gentle cooking keeps shrimp juicy and tender.
• Balanced flavors: savory sofrito, creamy coconut, bright lime, and fresh herbs.
• A complete meal with fluffy rice and crisp patacones for dunking.

Grocery List

• Produce: Limes, garlic, scallions, red onion, red bell pepper, tomato, cilantro, 2 green plantains, jalapeño or habanero (optional).
• Dairy: None.
• Pantry: Full-fat coconut milk, achiote (annatto) powder or achiote oil, ground cumin, dried oregano, long-grain white rice, neutral oil, salt, black pepper.

Full Ingredients

Shrimp & Marinade

• 1.5 lb large shrimp (21/25 or 26/30), peeled and deveined
• 2 tbsp fresh lime juice
• 1 garlic clove, minced
• 1/2 tsp fine sea salt
• 1/4 tsp ground cumin
• Pinch of black pepper

Coconut Encocado Sauce

• 2 tbsp neutral oil (such as canola or sunflower)
• 1 tsp ground achiote (annatto) or 2 tsp achiote oil
• 1 small red onion, finely chopped
• 1/2 red bell pepper, small dice
• 4 scallions, whites and greens separated, thinly sliced
• 3 garlic cloves, minced
• 1 small jalapeño or 1/2 habanero, seeded and minced (optional, to taste)
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 medium ripe tomato, finely chopped (or 1/2 cup canned diced tomatoes)
• 1 can (13.5 oz/400 ml) full-fat coconut milk
• 1/2 cup water or seafood stock
• 1 bay leaf (optional)
• 1/2–3/4 tsp fine sea salt, to taste
• Pinch of sugar (optional, balances acidity)
• 1 tbsp fresh lime juice (plus more to taste)
• 1/4 cup chopped cilantro
• Freshly ground black pepper, to taste

Rice

• 1 cup long-grain white rice
• 1 3/4 cups water
• 1/2 tsp fine sea salt
• 1 tsp neutral oil

Patacones (Twice-Fried Green Plantains)

• 2 green plantains
• 2 cups neutral frying oil
• 1/2 tsp fine sea salt
• Optional: 1/2 cup water mixed with 1 grated garlic clove and 1/4 tsp salt (for a quick dip before second fry)
• Lime wedges, to serve

Step-by-Step Instructions

Step 1: Marinate the shrimp

Pat the shrimp dry. In a bowl, combine shrimp with 2 tbsp lime juice, 1 minced garlic clove, 1/2 tsp salt, 1/4 tsp cumin, and a pinch of pepper. Toss to coat and refrigerate for 10 minutes while you start the rice and chop vegetables.

Step 2: Cook the rice

Rinse 1 cup rice under cold water until it runs mostly clear. Combine rice, 1 3/4 cups water, 1/2 tsp salt, and 1 tsp oil in a small pot. Bring to a boil, stir once, cover, and reduce to low. Simmer for 15 minutes without lifting the lid. Remove from heat and rest, covered, for 5 minutes. Fluff with a fork.

Step 3: Build the achiote sofrito

In a wide sauté pan or shallow Dutch oven, heat 2 tbsp neutral oil over medium heat. If using ground achiote, stir it into the oil and bloom for 30 seconds until the oil turns a warm brick-red. If using achiote oil, simply heat it.

Add the red onion, bell pepper, and scallion whites with a pinch of salt. Cook, stirring, until softened, 5 minutes. Stir in the remaining 3 minced garlic cloves and optional chile; cook 30 seconds until fragrant. Add cumin and oregano; toast 30 seconds. Stir in the tomato and cook until the mixture looks jammy and reduced, 2–3 minutes.

Step 4: Simmer the coconut sauce

Pour in the coconut milk and 1/2 cup water or seafood stock. Add the bay leaf if using. Bring to a lively simmer, then lower heat to medium-low and cook, uncovered, until slightly thickened and glossy, 6–8 minutes. Season with 1/2 tsp salt (and a pinch of sugar if the tomato is very tangy). Keep the sauce at a gentle simmer.

Step 5: Gently cook the shrimp and finish

Add the marinated shrimp and any juices to the pan in an even layer. Simmer on medium-low, stirring once or twice, until the shrimp are just opaque and C-shaped, 3–4 minutes. Do not overcook. Remove from heat. Stir in 1 tbsp lime juice, the cilantro, and the scallion greens. Taste and adjust salt, pepper, and lime to balance.

Step 6: Fry the patacones (two-stage method)

Peel the green plantains by scoring the ridges lengthwise, then pry off the peel. Cut into 1-inch thick rounds. Heat 2 cups neutral oil in a 10-inch skillet to 325°F. Fry the plantain rounds in batches until pale yellow and tender, 3–4 minutes; do not brown. Drain on a rack or paper towels for 2 minutes.

Flatten each piece to 1/2-inch thick using a tostonera or the bottom of a glass between two pieces of parchment. Optional: Dip quickly in the garlic-salt water, then pat dry. Increase oil to 350°F. Fry flattened plantains until golden and crisp, 1.5–2 minutes per side. Drain and sprinkle immediately with 1/2 tsp fine salt.

Step 7: Plate and serve

Spoon fluffy rice into bowls or plates. Ladle the encocado de camarón over or alongside the rice, making sure each serving gets plenty of sauce. Garnish with extra cilantro and lime wedges. Serve patacones on the side for dunking into the coconut sauce.

Pro Tips

• Use full-fat coconut milk for the silkiest sauce; avoid a hard boil to keep it from splitting.
• Blooming achiote in oil unlocks its color and mild earthiness—30 seconds is all you need.
• Juicy shrimp cook fast: pull them off heat as soon as they turn opaque and C-shaped.
• For ultra-crisp patacones, fry twice at the stated temperatures and salt immediately after the second fry.
• Balance is key: a squeeze of extra lime and a tiny pinch of sugar can round the sauce perfectly.

Variations

• Encocado de pescado: Swap shrimp for 1.25 lb firm white fish (mahi-mahi, halibut). Simmer gently 4–6 minutes.
• Spicy coastal style: Add more minced ají or a few drops of your favorite hot sauce to taste at the end.
• Achiote substitute: Use 1/2 tsp sweet paprika plus 1/8 tsp turmeric if you cannot find achiote.

Storage & Make-Ahead

Encocado is best the day it’s made, but leftovers keep in an airtight container for up to 2 days. Reheat gently over low heat until just warm (do not boil) to keep the shrimp tender. The sauce base (through Step 4, without shrimp) can be refrigerated for 3 days or frozen for up to 2 months; add shrimp just before serving. Patacones are best fresh; however, you can do the first fry up to 8 hours ahead and hold at room temperature—smash and do the second fry right before serving. Cooked rice keeps 4 days refrigerated; reheat with a splash of water.

Nutrition (per serving)

Approximate values (with 3/4 cup cooked rice and 4–5 patacones): 780 kcal; 48 g protein; 55 g carbohydrates; 43 g fat; 22 g saturated fat; 5 g fiber; 980 mg sodium. Values will vary based on exact oil absorption and seasoning.