Ecuadorian Encocado de Camarones with White Rice

Succulent shrimp bathed in a rich, creamy coconut sauce infused with aromatic herbs and vegetables, traditionally served with simple white rice to soak up every flavorful drop.

• Prep: 25 min
• Cook: 35 min
• Total: 1 hr
• Servings: 2
• Cuisine: Ecuadorian
• Difficulty: Medium
• Cost: $9.08/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• savory
• rich
• stir-fry
• boil

Ingredients

• 1 pound shrimp (medium, peeled, deveined)
• 1 tablespoon olive oil
• 1 red onion (medium, diced)
• 1 green bell pepper (cored, diced)
• 3 clove garlic (minced)
• 1 Roma tomato (seeded, diced)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon achiote paste (or powder)
• 13.5 fluid ounce full-fat coconut milk (full-fat)
• 0.25 cup chicken broth
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh cilantro (chopped)
• 1 cup long-grain white rice (uncooked)
• 2 cup water

Instructions

1. Season the shrimp with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Set aside.
2. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add diced red onion and green bell pepper. Sauté for 5-7 minutes until softened.
3. Add minced garlic, diced Roma tomato, ground cumin, dried oregano, and achiote paste to the skillet. Cook for another 3-4 minutes, stirring constantly, until aromatic and the tomato has broken down slightly.
4. Pour in the full-fat coconut milk and chicken broth. Bring the sauce to a gentle simmer, then reduce heat to low and let it cook for 10-15 minutes, allowing the flavors to deepen.
5. While the sauce simmers, prepare the white rice. In a medium saucepan, combine 1 cup uncooked long-grain white rice, 2 cups water, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes, or until water is absorbed and rice is tender. Let stand for 5 minutes, then fluff with a fork.
6. Add the seasoned shrimp to the simmering coconut sauce. Cook for 3-5 minutes, stirring occasionally, until the shrimp turn pink and are cooked through. Do not overcook.
7. Stir in 1/4 cup chopped fresh cilantro. Taste the sauce and adjust salt and black pepper as needed.
8. Serve the Encocado de Camarones immediately over warm white rice, garnished with additional fresh cilantro.

Notes

Ensure you use full-fat coconut milk for the richest and creamiest sauce. If you prefer a thinner sauce, you can add a little more broth or water.

Nutrition (per serving)

• Calories: 889
• Protein: 41.9 g
• Carbohydrates: 94.7 g
• Fat: 37.8 g
• Fiber: 5.2 g
• Sodium: 1736 mg
• Saturated Fat: 31.5 g
• Sugar: 13.6 g
• Cholesterol: 250 mg