Entree: Colombia – Pacific Coast – Encocado de Camarones (Shrimp simmered in a savory coconut milk sauce with Pacific coastal flavors)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 1/2 lb (680 g) large shrimp, peeled and deveined
- 2 tbsp (30 ml) annatto (achiote) oil or vegetable oil
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 1 red bell pepper, seeded and diced, approx. 6 oz (170 g)
- 1 green bell pepper, seeded and diced, approx. 6 oz (170 g)
- 3 cloves garlic, minced
- 1 medium tomato, chopped, approx. 5 oz (140 g)
- 1 tbsp (15 g) tomato paste
- 2 cups (480 ml) full-fat coconut milk
- 1/2 cup (120 ml) coconut cream or thicker coconut milk (optional for richness)
- 1/2 cup (120 ml) fish or vegetable stock
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground coriander
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (2.5 g) salt, adjust to taste
- 1 small hot pepper (ají dulce or other mild chili), seeded and finely chopped, optional
- 1/3 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) fresh lime juice
- Cooked white rice for serving

Instructions

1. Pat the shrimp dry and season lightly with a pinch of salt and pepper.
2. Heat annatto oil (or vegetable oil) and olive oil in a wide sauté pan over medium heat until shimmering. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the diced bell peppers, minced garlic, and chopped hot pepper if using; sauté until the peppers soften, about 4 minutes.
4. Stir in the chopped tomato and tomato paste; cook 2–3 minutes until the tomato breaks down and the paste darkens slightly.
5. Add the ground cumin, ground coriander, and a little additional salt and black pepper; stir to bloom the spices, about 1 minute.
6. Pour in the coconut milk, coconut cream (if using), and stock. Bring to a gentle simmer, reduce heat to low, and cook 6–8 minutes to meld flavors.
7. Add the shrimp in a single layer and cook gently until just opaque and cooked through, 3–5 minutes depending on size. Do not overcook.
8. Stir in chopped cilantro and lime juice, taste and adjust seasoning with salt and pepper.
9. Serve the encocado hot over steamed white rice, spooning plenty of sauce and peppers over the shrimp.