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Creamy Shrimp in Coconut Sauce Recipe

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  • Author: Maxine Dubois
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


This Creamy Shrimp in Cococut Sauce is an Ecuadorian dish that contains achiote, coconut milk and infuses the shrimp shells for a shrimpy flavor.


  • 1 cup oil
  • 1 teaspoon achiote powder
  • 1 pound shrimp with shells
  • 3 bell peppers
  • 1/2 onion, chopped
  • 3 garlic cloves
  • 1 teaspoon oregano
  • 1 15 oz can coconut milk
  • 1/4 cup chopped parsley
  • Salt, to taste
  • I cup cooked rice


  1. Add oil in the pan and on low heat, warm up the oil. Add the achiote and mix. Turn off heat and let the mixture rest for 20 minutes, until the oil turns red.
  2. Remove the shells from the shrimp and reserve for later. Add the shrimp shells in the oil until they change colors. With a slotted spoon remove the shells.
  3. Add the onion and bell peppers and cook until the onion is soft, about 5-8 minutes. Add the garlic and cook until fragrant, about 1 minute. Sprinkle the Sea salt and oregano and cook until the vegetables are cooked through. Add the shrimp in the sauce and cook for two minutes on each side.
  4. Add the shrimp shells and the coconut milk in a blender and blend until smooth. Strain this mixture through a fine mesh strainer and add the liquid into the sauce. Add this shrimp on rice and garnish with parsley.


  • Turn off the heat to let the achiote infuse in the oil.
  • Do not overcook the shrimp.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Ecuadorian