Encocado De Camaron Recipe

Marinate shrimp

Place the peeled and deveined shrimp in a bowl. Add 2 tablespoons lime juice, 1 teaspoon salt, and 1 teaspoon black pepper. Toss to coat and let rest while you prepare the sauce (10–15 minutes).

Heat 2 tablespoons vegetable or achiote oil in a wide skillet or shallow pot over medium heat. Add the finely chopped red onion and sauté 4–5 minutes until soft and translucent, stirring frequently to avoid browning.

Add the minced garlic, diced bell pepper, and aji amarillo or minced chili (if using). Sauté another 2–3 minutes until the peppers soften and the garlic is fragrant.

Stir in 1 teaspoon grated ginger, 1 teaspoon ground cumin, and 1 teaspoon ground achiote or paprika. Cook 30 seconds to bloom the spices.

Pour in 2 cups coconut milk and 1 cup shrimp or fish stock (or water). Stir to combine and bring the mixture to a gentle simmer over medium-low heat.

Add 1 teaspoon fish sauce (or soy sauce), 1 tablespoon additional lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning—if the sauce tastes flat, add a pinch more salt or a squeeze of lime.

Let the sauce simmer gently for 8–10 minutes to allow flavors to meld and the sauce to thicken slightly. Stir occasionally and lower heat if it begins to boil vigorously.

Add the marinated shrimp to the simmering coconut sauce in a single layer. Cook 3–5 minutes, stirring gently, until the shrimp turn pink and are just cooked through (internal temperature about 120–125°F or 49–52°C). Avoid overcooking to keep shrimp tender.

Remove from heat. Stir in chopped cilantro and sliced scallions. Adjust final acidity and salt with a squeeze of lime or a pinch of salt if needed.

Serve immediately: spoon the encocado (coconut shrimp stew) over steamed white rice, rice and beans, or alongside fried plantains. Garnish with extra cilantro and optional fresh chili slices.