Shrimp Encocado is one of Ecuador’s most iconic coastal dishes, particularly associated with the provinces of Esmeraldas and Manabí. The recipe combines fresh shrimp with a rich coconut milk sauce, showcasing the strong Afro-Ecuadorian culinary heritage of the country’s Pacific coast.
This traditional dish is commonly served during family gatherings, celebrations, and weekend meals. Its creamy texture and balanced blend of seafood, coconut, and fresh seasonings make it a favorite throughout Ecuador.
Ingredients
- 1 kg shrimp, peeled and cleaned
- 800 ml coconut milk (3⅓ cups)
- 200 g red onion, diced (1 large onion)
- 150 g green bell pepper, diced (1 medium pepper)
- 300 g tomatoes, diced (2 medium tomatoes)
- 30 g garlic, minced (6 cloves)
- 30 ml annatto oil (2 tablespoons)
- 10 g ground cumin (2 teaspoons)
- 5 g ground black pepper (1 teaspoon)
- 10 g salt (2 teaspoons)
- 20 g chopped cilantro (½ cup)
- 30 ml lime juice (2 tablespoons)
Preparation
- Prepare the sofrito, heat the annatto oil in a large pot and sauté the onion, bell pepper, garlic, and tomatoes for 8 to 10 minutes until soft and fragrant.
- Season the base, add the cumin, pepper, and salt, stirring well and cooking for another 2 minutes.
- Build the coconut sauce, pour in the coconut milk and simmer over medium heat for about 10 minutes until slightly thickened.
- Cook the shrimp, add the shrimp and cook for 5 to 7 minutes, just until they turn pink and tender.
- Finish the dish, stir in the lime juice and chopped cilantro, then cook for 1 additional minute.
- Serve immediately, accompanied by freshly cooked white rice and traditional Ecuadorian side dishes.
Chef’s Tips
- Avoid overcooking the shrimp to keep them tender.
- Freshly extracted coconut milk provides the most authentic flavor.
- Maintain medium heat to prevent the coconut milk from separating.
- Add the cilantro at the end for maximum freshness.
Traditional Variations
- Fish Encocado is especially popular in Esmeraldas.
- Some regional recipes include chillangua, a traditional coastal herb.
- Mixed seafood and crab versions are also common.
How to Serve
Serve hot over white rice. Traditional accompaniments include fried plantains, patacones, and fresh salads. Tropical fruit juices such as passion fruit or naranjilla are popular beverage pairings.
Recommended Side Dishes
- White rice
- Patacones
- Fried ripe plantains
- Fresh tomato and onion salad
- Passion fruit juice
- Naranjilla juice
Food Fact
Encocado is deeply connected to Afro-Ecuadorian culinary traditions. Coconut-based seafood dishes have been prepared along Ecuador’s northern coast for generations and remain a cornerstone of regional identity.
Today, Shrimp Encocado is considered one of Ecuador’s most internationally recognized traditional dishes.
Frequently Asked Questions
Yes. Thaw them completely and pat them dry before cooking to avoid watering down the coconut sauce.
Absolutely. High-quality canned coconut milk is commonly used and produces excellent results.
The shrimp are ready when they turn pink and opaque with a firm yet tender texture. Overcooking can make them rubbery.
Yes. Traditional Ecuadorian encocados are also made with fish, crab, shellfish, or mixed seafood.
